Orange Pound Cake

Bright, citrusy, and irresistibly moist, this Orange Pound Cake is bursting with fresh orange flavor! Perfect for breakfast, dessert, or an afternoon treat.

Course Dessert

Cuisine American

Keyword orange, pound cake

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings servings

Calories 490kcal

Equipment

bundt pan

Ingredients

Cake

1 cup butter softened (2 sticks) unsalted
2 cups granulated sugar
4 large eggs
1 tablespoon orange zest
½ cup orange juice - fresh
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream

Glaze

1 cup confectioner’s sugar
3 tablespoons orange juice 2-3 tbsp - fresh

US Customary - Metric

Instructions

Preheat oven to 325°F.
Liberally grease and flour a 10” bundt pan.
Beat the butter and sugar together in a large mixing bowl until light and fluffy
Add the eggs - one at a time, mixing well after each addition.
Mix in the orange zest, orange juice, and vanilla.
Whisk the flour, baking powder, baking soda, and salt in a separate mixing bowl.
Slowly add the dry ingredients to the wet mixture - working in three additions, alternating with sour cream. Mix until just combined.
Transfer to the prepared pan, smoothing the top.
Bake for 55-65 minutes, or until the toothpick test comes out clean. (when working with a thick cake like a bundt cake, the spring back test is less accurate - so stick with the toothpick test for this one)
Cool in the pan for 10 minutes.
Invert the cake onto a wire rack to remove it from the pan and allow it to cool completely before adding the glaze.

Glaze

Whisk the confectioner’s sugar and orange juice together until smooth.
Pour over the cooled cake before serving.

Nutrition