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orange pound cake

(1 rating)
georgiagirl48 avatar
Recipe by
Lisa Johnson
@georgiagirl48
Macon, GA

My family and friends loves my pound cake and I make them on Thanksgiving every year and when i cooked them and my kitchen smells so good and they are so delicious and tasty.

(1 rating)
yield 2 loaves
prep time 25 Min
cook time 55 Min

Ingredients For orange pound cake

  • 1/2 lb
    (2 sticks) unsalted butter, at room temperature
  • 2 1/2 c
    granulated sugar, divided
  • 4
    extra-large eggs, at room temperature
  • 1/3 c
    grated orange zest (6 oranges)
  • 3 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 3/4 c
    freshly squeezed orange juice, divided
  • 3/4 c
    buttermilk, at room temperature
  • 1 tsp
    pure vanilla extract
  • ORANGE GLAZE
  • 1 c
    confectioners' sugar, sifted
  • 1 1/2 Tbsp
    freshly squeezed orange juice

How To Make orange pound cake

  • 1
    Heat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ x 2 ½ – inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine ¼ cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour (mine took 55 minutes), until a cake tester comes out clean. While the cakes bake, cook the remaining ½ cup of granulated sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely. To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
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