Orange Pound Cake
This is the best moist homemade Orange Pound Cake recipe that is easy to make from scratch in a Bundt Pan. This will be a perfect sweet treat for the holiday season!
Servings: 12 people
Ingredients for Orange Pound Cake:
- 2 cups unsalted butter room temperature
- 2 ¼ cups granulated sugar
- 6 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 orange zest and juice (about 2 tbsp orange zest and ⅓ cup orange juice)
- 2 ½ cups all-purpose flour
- 3 tablespoons unsalted butter to grease Bundt Pan
Ingredients for Orange Glaze:
- 1 ½ cups powdered sugar
- 2-4 tablespoons orange juice
- 1 teaspoon orange zest
How to make Orange Pound Cake from scratch
Using a stand mixer with a paddle attachment or a hand mixer, beat softened butter for a few minutes. Then add granulated sugar and beat together on a high speed for 5-10 minutes, until it’s 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, orange zest and juice and mix it again until well incorporated.
Manually fold all-purpose flour into the mixture using a spatula. This way you won’t over mix the batter. Also, do it in two steps.
The batter should be thick. Scoop it in a well-greased Bundt Pan and bake it for about 70-80 minutes or until a tooth pick comes out clean.
When the cake is done, take it out of the oven and let it cool off in the pan for about 3 minutes, then remove it to a wire rack to cool off completely.
Let the cake cool off completely, about 2 hours.
How to make Orange Glaze
Put powdered sugar a small mixing bowl.
Gradually add orange juice (a tablespoon at a time) and stir the mixture. The amount of orange juice depends on how thick you want the glaze to be.
Then add orange zest and mix again.
Pour the orange glaze over the Orange Pound Cake.
NOTE 1: It’s really important to beat the butter and sugar very well so it becomes airy. The lighter the consistency, the lighter your cake will be and it will rise better.
NOTE 2: It is crucial to grease the baking pan really well, so none of the cake will stick to the sides while baking.
NOTE 3: It’s better to take the cake out of a Bundt Pan when it’s still warm, so it won’t stick.
Calories: 634kcal | Carbohydrates: 74g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 171mg | Sodium: 37mg | Potassium: 93mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1182IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg