This Orange Pound Cake is everything you love about citrus desserts. It has a perfectly light orange flavor, it’s wonderfully moist, and it’s topped with a heavenly orange cream cheese glaze.
I love baking with citrus flavors! And orange just so happens to be one of my favorites. It’s a flavor that remains classic.
I made Blood Orange Ginger Knots a couple of months ago and simply could not get enough of the bright flavor. So today I bring orange back to the forefront with a simple orange pound cake.
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This cake is GOOD!
It reminds me why I adore citrus so much.
The smell that fills your home while the cake bakes is amazing. It’s like a fresh breath of warm air.
Everyone will want to sample this cake. I took some to my in-laws over Memorial Day weekend and they gobbled it right up. It’s a good thing I took them over half of the cake because I would have eaten the whole thing myself!
We may be in the midst of bipolar weather. One week it is in the high 70’s and the next it is only averaging 55 degrees, but this cake will taste like a warm sunny day.
So if you are ready to for a delicious orange treat for the warm weather season, this cake is fully recommended by my extended family and me.
Orange Pound Cake with Cream Cheese Glaze
For the glaze
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cup confectioners’ sugar
- 1 tablespoon fresh orange juice
- Preheat oven to 350ºF. Grease and flour a 10-inch bundt pan, and set aside.
- Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition. Add in the orange zest and juice. Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything gets well mixed.
- In a large bowl, combine the flour, salt, and baking powder. Stir with a whisk. Add to the butter mixture. With the mixer set to low speed, slowly pour in the milk. Continue to beat just until combined. Do not over mix.
- Pour the batter evenly into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes or until the pan is cool enough to touch. Invert the cake onto a cooling rack to cool completely. Drizzle with glaze. The cake and be stored for up to 5 days in a tightly covered container.