orange pound cake
This moist and zesty orange pound cake is tender and soft, made with fresh orange juice and zest. Finished with a smooth orange glaze, it’s perfect for any dessert occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.75 cup unsalted butter room temperature
- 1.5 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1.5 cup all-purpose flour
- 0.5 cup freshly squeezed orange juice
Glaze Ingredients
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 2.5 tablespoon orange juice or as needed for desired consistency
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line the bottom with parchment paper, letting edges hang over for easy removal. Lightly grease again.
- Using a stand mixer with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add eggs, vanilla extract, and orange zest, mixing until blended, scraping down sides.
- On low speed, gradually mix in flour until just combined. Then stir in orange juice until smooth batter forms.
- Pour batter into prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. Tent with foil if edges brown too quickly.
- Allow cake to cool in pan for 15 minutes, then remove and cool completely on a wire rack before glazing.
- For the glaze, whisk powdered sugar, orange zest, and orange juice together until smooth. Adjust orange juice to achieve desired consistency.
- Pour glaze evenly over the cooled cake to finish.
Notes
This orange pound cake shines with bright citrus flavor balanced by buttery richness. Store covered to keep moist for several days.