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Orange Pound Cake cut in slices on a light grey plate.
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Orange Pound Cake

This is the best homemade moist Orange Pound Cake recipe that is easy to make from scratch in a Bundt Pan.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12 people
Author: Veronika's Kitchen

Ingredients

  • 2 cups all-purpose flour
  • 1 teapoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ⅔ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • juice and zest from 1 orange

Instructions

  • Preheat the oven to 350°F. Generously grease the Bundt pan and set it aside.
  • In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside.
  • In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.
  • Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.
  • Add vanilla extract and mix it again until well incorporated.
  • Manually, using a spatula, fold dry ingredients into the mixture in two steps. When the flour is almost mixed, add the blueberries and fold them in too.
  • The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. After the first 30-40 minutes you can cover it with foil, so the top won’t be too dark.
  • When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.