Orange Pound Cake

Orange Pound Cake

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  • Prep Time


  • Total Time


  • Servings



  • ½ lb. unsalted butter at room temperature

  • 2

    ½ cups white sugar, divided

  • 4

    extra large eggs, at room temperature

  • cup grated orange zest (6 oranges)

  • 3

    cups flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • 1

    tsp salt

  • ¾ cup freshly squeezed orange juice, divided

  • ¾ cup buttermilk at room temperature

  • 1

    tsp vanilla

  • Glaze

  • 2

    cups icing sugar

  • 3

    Tbsp fresh orange juice


Heat oven to 350. Grease and flour two pans and line with parchment paper. Cream butter and 2 cups sugar until light and fluffy. Beat in eggs, one at a time and the orange zest. In a large bowl, sift together flour, baking powder, baking soda, salt. In another bowl, combine ¼ cup orange juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter beginning and ending with the flour. Divide evenly into pans and bake for 45 minutes to 1 hour until tester comes out clean. While cakes bake, cook the remaining ½ cup sugar with the remaining orange juice until sugar dissolves. When cakes are done, let them cool 10 minutes. Take them out and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow them to cool completely. To glaze, combine icing sugar and orange juice in a bowl. Add a few more drops of juice in necessary to make it pour easily. Pour over each cake and allow them to cool completely.


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