Rich in citrus flavor, you’ll love this cheerful Orange Pound Cake.
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This Orange Pound Cake is great on its own, or can be used as the base of any other dessert that requires a pound cake foundation. You will love the fresh flavor.
To Make This Recipe You Will Need:
- all-purpose flour
- baking soda
- baking powder
- unsalted butter
- vanilla extract
- mixing bowls
- loaf pan
- shortening & flour, baking spray or Baking Spray Replacement
- juicer & sieve (or however you like to juice oranges)
- microplane (to zest the orange)
Watch Me Make this Orange Pound Cake:
To begin, preheat your oven to 350 degrees.
Grease & flour a standard (8.5 x 4.5 inch) loaf pan. You could also spray it with baking spray, or use my baking spray replacement.
Zest and juice your orange. You will need about 2 Tb of orange zest, and a total of about 1/4 c orange juice (for the cake and the glaze.) Set those aside for now.
You’ll combine the dry ingredients in a bowl and give them a quick stir.
Butter, sugar, eggs and vanilla are creamed together. Then the dry ingredients are mixed in, alternating with buttermilk and orange juice. Finally, the orange zest is stirred in.
The cake bakes for 50-60 minutes, or until it tests done with a toothpick or wooden skewer, inserted in the center comes out clean.
The cake is cooled in the pan for a few minutes before being transferred to a cooling rack to cool completely.
The glaze is mixed together and drizzled over the top.
I have two orange glaze versions.
One is drizzled onto a cooled cake, the other goes on the cake while it is still warm. You can decide which one you like better!
From a Reader:
The pound cake had a nice orange flavor and it was moist. I will be adding this recipe to my recipe card box.Dana
Orange Pound Cake
- 1-2 oranges for zesting and juicing
- 1 1/2 c all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 stick, 1/2 cup unsalted butter, room temperature
- 1 c sugar
- 1/4 c + 2 Tb buttermilk
- 1/2 teaspoon vanilla extract
For the Glaze
- 1/4 c powdered sugar
- 1/4 teaspoon vanilla extract
- 1-2 Tb orange juice, from the oranges
- To begin, preheat your oven to 350 degrees.
- Grease & flour a standard (8.5 x 4.5 inch) loaf pan. You could also spray it with baking spray, or use my baking spray replacement.
- Zest and juice your orange. You will need about 2 Tb of orange zest, and a total of about 1/4 c orange juice (for the cake and the glaze.) Set those aside for now.
- In a bowl, combine the flour, baking powder, baking soda and salt. Give them a quick stir, and set it aside for now.
- In your mixing bowl, beat the butter until it is fluffy.
- Mix in the sugar and eggs until creamy.
- Add in the vanilla extract.
- Mix in half of your dry ingredients.
- Mix in the buttermilk.
- Mix in the remaining dry ingredients.
- Mix in 2 Tb orange juice.
- Stir in the orange zest, making sure to scrape the bowl with a rubber spatula to get everything combined well.
- Spread the cake batter in your prepared loaf pan.
- Bake the cake for 50-60 minutes, or until it tests done in the center with a toothpick.
- Remove the cake to a cooling rack and let the cake cool a couple minutes in the pan.
- Slide a knife around the sides of the pan, and transfer the cake to the cooling rack, and allow it to cool completely.
- Prepare the Glaze.
- Combine the powdered sugar, vanilla extract and a teaspoon or two of orange juice. Whisk these together until smooth. Add just enough juice to make the glaze able to be drizzled.
- Drizzle the cooled cake with the glaze.
- If you wish to have a thicker glaze, more like a frosting, you can add more powdered sugar, or use less juice if you like.
Nutritional information is auto-generated and the accuracy is not guaranteed.