Orange Pound Cake

Today we are making this deliciously moist orange pound cake! We topped with an orange flavored glaze and bright, colorful orange zest.

I love pairing foot into a cake. Oranges especially add a delicate fresh taste and provided additional moistness to the cake.

This pound cake is rich and dense, but most importantly moist and delicious.

It’s very similar to lemon pound cake, but slightly sweeter. And we have completely loaded it with orange in every way we could think of, and it was worth it!

It’s a perfect cake to make in the fall when oranges are abundant and at their sweetest.

🍊 Ingredients

For the pound cake you’ll need:

• 3 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 sticks unsalted butter (1 cup, at room temperature)
• 2 cups granulated sugar
• 1 tbsp orange zest
• 4 large eggs
• 1/2 tsp orange extract
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 tbsp orange juice

For the orange flavored glaze you’ll need

• 1 cup powdered sugar
• 2-3 tbsp orange juice
• 1/4 tsp orange extract

💭 Top Tips

It’s helpful to sift the flour with the baking powder and baking soda to avoid any clumps later in the cake.

The orange extract isn’t a must for the cake to turn out delicious, but it is recommended if you have it or can easily get your hands on it.

Add an extra layer of the orange flavor that is out of this world.

We added the sour cream in for extra moisture. I am a big fan of sour cream in cakes, because of all the moist goodness.

If you don’t have sour cream, plain yogurt works well too. If you can’t use either of those just substitute it with an additional 1/2 cup of buttermilk.

This recipe works best in a bundt cake pan or angel food tube pan.

🔪 Instructions

Start by preheating your oven to 350 degrees. Grease your pan with non-stick spray.

For this recipe, we used an angel food tube pan.

In a medium sized mixing bow, sift together the flour, baking powder, baking soda and salt together.

In a separate larger bowl, cream the butter and sugar together by beating with an electric mixer for 3 or 4 minutes, until the mixture is light and fluffy.

Then add in your orange extract (if using) and the eggs, mixing well in between each egg.

Then add in the sour cream, orange zest and orange juice.

Mix everything until just combined.

Finally, start slowly adding in the flour mixture to the wet mixture, alternating with the buttermilk.

This helps keep the cake batter not too moist and not too dry to work with.

Keep alternating until you’ve used up all the flour mixture and buttermilk.

Once everything is mixed, pour your batter into your prepared pan and smooth the batter out with a spatula.

Bake for 1 hour, to 1 hour and 10 minutes and a toothpick comes out clean.

Remove your cake from the oven and let cool for 10 minutes before removing from the pan and moving to a cooling rack.

Once your cake has cooled, you can start making the orange glaze!

In a small bowl, combine the powdered sugar, orange extract and 2 tbsp of orange juice, and mix well.

If your glaze is too thick, you can keep adding a small amount of orange juice until it’s a consistency you like.

Pour you glaze over your cooled cake and top with a bit of orange zest. Garnish with a few orange slices and serve!

Yield: 12 Slices

Orange Pound Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

This deliciously dense and moist pound cake has a bright, cheery twist by adding in a fun orange flavor. Add an orange glaze over the top and you've got a delicious dessert that'll disappear quickly.

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Ingredients

For the Pound Cake

• 3 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 sticks unsalted butter (1 cup)
• 2 cups granulated sugar
• 1 tbsp orange zest
• 4 large eggs
• 1/2 tsp orange extract
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tbsp orange juice

For the Orange Glaze

• 1 cup powdered sugar
• 2-3 tbsp orange juice
• 1/4 tsp orange extract

Instructions

1. Preheat oven to 325 degrees. Prepare either an angel food tube pan or a bundt cake pan with non-stick spray. I used an angel food tube pan for this recipe.
2. In a medium sized bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add in the orange extract and the eggs, mixing well between each egg. Add in the sour cream, orange zest and orange juice. Mix everything until just combined.
4. Slowly add the flour mixture to the wet mixture, alternating with the buttermilk, and mix until all the ingredients come together.
5. Pour the batter into your prepared pan and smooth the batter out. Bake for 60-65 minutes, or until a toothpick comes out clean. Cool for 10 minutes and then remove from the pan and cool on a cooling rack.
6. Once the cake is cooled, prepare the glaze.
7. In a small bowl, combine and mix the powdered sugar, orange extract and 2 tbsp of orange juice. To get the desired consistency in your glaze add more orange juice a tbsp. at a time. Pour the glaze all over the top of your cake and top with a little more zest if you like.
8. Garnish with thin orange slices and enjoy!

Notes

• Running the dry ingredients through a sifter will help ensure a smoother consistency in your cake.
• The sour cream helps keep the cake deliciously moist. Plain yogurt works well too. If you can't use either of those, buttermilk will work in it's place.