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 glaze.
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 12
Ingredients
For the cake
1 ¼cups(282g)unsalted butter, softened
3cups(600g)granulated sugar
5large eggs
2tablespoonsorange zest
2tablespoonsfresh orange juice
3cups(390g)all-purpose flour
1teaspoonsalt
½teaspoonbaking powder
1cup(240ml)milk
For the glaze
1cup(120g)confectioners' sugar
1-2tablespoonsfresh orange juice
Instructions
Make the cake
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.
Make the glaze
Add the confectioners' sugar to a small bowl. Stir in enough of the orange juice to create a galze thin enough to drizzle.
Notes
Mix the butter and cream cheese together until smooth and creamy. Mix in the confectioners' sugar until fully combined. Mix in the orange juice and spread over the top of the cake.
Make ahead tip
The cake will keep for up to 5 days stored in an airtight container in the refrigerator.
Or in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.