Orange Pound Cake
Orange pound cake is a soft, buttery loaf bursting with citrus flavor from fresh juice and zest. Perfect for brunch, showers, or a nostalgic dessert.
Servings 10
Equipment
- Bundt Pan
Ingredients
For the Cake:
- 1 cup salted butter softened to room temperature
- 2 cup granulated sugar
- 1/2 cup freshly squeezed orange juice
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon grated orange zest
- 3 cups all-purpose flour sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Glaze:
- 2-3 tablespoons freshly squeezed orange juice
- 1 cup powdered sugar sifted
Instructions
- Preheat the oven to 350°F.
- Generously grease and flour a bundt pan and set it aside.
- In a medium bowl, combine the milk, eggs, vanilla and beat until combined. Set aside the wet ingredients.1 cup salted butter, 1/2 cup freshly squeezed orange juice, 4 large eggs, 1 teaspoon vanilla extract, 1 cup sour cream
- Sift together the dry ingredients into a standing mixer or large bowl.2 cup granulated sugar, 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda
- Combine the wet ingredients with the flour mixture, then add the orange zest.1 tablespoon grated orange zest
- Add the butter in one tablespoon at a time until well combined. Scrape down the sides of the bowl and pour the batter into the prepared pan.
- Bake 55-60 minutes until a toothpick comes out clean. Remove from the oven and allow the cake to cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
- While the cake bakes, combine the sugar and juice in a saucepan and bring to a boil to dissolve the sugar.2-3 tablespoons freshly squeezed orange juice, 1 cup powdered sugar
- Reduce the glaze by half.
- Allow the cake to cool on a rack for 10 minutes before turning out to a wire rack to cool.
- Drizzle the glaze all over the cake once it is completely cooled.
Notes
Recipe Variations
You can substitute plain yogurt for sour cream, but for the best results, I suggest using regular sour cream, which helps give pound cake its signature tight crumb. If you have lemons instead of oranges on hand, you can make a lemon pound cake instead. Use 1 teaspoon of lemon zest and 1/4 cup of fresh lemon juice.
