Orange Rhubarb Pound Cake

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recipe by The Kitchen Paper

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
  • Calories icon
based on 1 ratings

This bright pound cake features tangy rhubarb and hints of orange, all swirled into a moist buttery pound cake. Serve this with more fruit, ice cream, or whipped cream!

Inspired by:

recipe updated 8 Oct 2019


  • Rhubarb icon
    2 cups (202g)
  • Plain flour icon
    Plain flour
    1.66 cups (215g)
  • Bicarbonate of soda icon
    Bicarbonate of soda
    about ¼ teaspoon (1g)
  • Salt icon
    about ½ teaspoon (3g)
  • Butter icon
    about ½ cup (115g)
  • Sugar icon
    1.25 cups (255g)
  • Orange zest icon
    Orange zest
    2 tsp (7g)
  • Egg icon
    3 (150g)
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon (2ml)
  • Orange juice icon
    Orange juice
    1 tbsp (15ml)
  • Sour cream icon
    Sour cream
    ½ cup (120ml)
  • Water icon
    2 tbsp (30ml)
  • Brown sugar icon
    Brown sugar
    2 tbsp (24g)
  • Powdered sugar icon
    Powdered sugar
    1 cup (122g)


  • kCook icon Stand Mixer
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Medium bowl
  • kCook icon Cake plate
  • kCook icon Loaf pan - 9"
  • kCook icon Saucepan
  • kCook icon Stand mixer bowl

Step preview

  1. Pre-heat oven - 160°C
  2. Add plain flour, bicarbonate of soda and salt to a clean medium bowl
  3. Combine then set aside
  4. Add butter, sugar and orange zest to a clean stand mixer bowl
  5. Beat until light and fluffy
  6. Add egg to the stand mixer bowl one by one
  7. Add vanilla extract, orange juice and sour cream to the stand mixer bowl
  8. Mix until smooth
  9. Transfer half of content of medium bowl to stand mixer bowl
  10. Mix until combined
  11. Transfer the rest of content of medium bowl to stand mixer bowl
  12. Mix until just combined
  13. Add rhubarb and water to a clean saucepan
  14. Cook until soft - medium heat
  15. Drain with sieve
  16. Blitz with stick blender until smooth
  17. Add brown sugar to the purée
  18. Mix together
  19. Prepare a clean loaf pan
  20. Line with parchment paper
  21. Transfer half of content of stand mixer bowl to loaf pan
  22. Transfer half of purée to cake and reserve the rest
  23. Transfer the rest of content of stand mixer bowl to cake
  24. Swirl gently
  25. Bake - 1 hr 10 min, 160°C
  26. Transfer onto cooling rack and let cool
  27. Get purée
  28. Add powdered sugar and orange zest to the purée
  29. Mix together
  30. Transfer cake to cake plate
  31. Frost completely until covered
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