Get the Recipe:
Orange Pound Cake
Bringing a slice of sunshine to your table with this Orange Pound Cake. It's the perfect balance of sweet, tangy, and utterly delicious!
Ingredients
For the cake:
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large large eggs, at room temperature
- 3/4 cup (180 ml) orange juice
- 1 tablespoon orange zest, plus more for garnish
- 1/4 cup (56 g) sour cream, at room temperature
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup (110 g) confectioners' sugar, sifted
- 2-3 tablespoons (10-15 ml) orange juice
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or two 9” x 5” loaf pans.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the orange juice, orange zest, sour cream, and vanilla extract.
- Add the flour mixture to the creamed butter in three portions, alternating with two portions of the orange juice mixture. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 60 to 65 minutes or until a pick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
To make the glaze:
- Whisk together the confectioners' sugar and 2 tablespoons of the orange juice until smooth. Add more juice, a small amount at a time, if needed to get the desired consistency.
- Drizzle the glaze over the cooled cake. Sprinkle with additional orange zest for garnish.
Notes
- Store in an airtight container at room temperature up to 3 days.
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