Orange Pound Cake

Course Cake, Dessert

Cuisine American

Keyword orange-cake-recipes, orange-lovers-pound-cake, orange-pound-cake

Prep Time 20

Cook Time 1 30

Cooling time 4

Total Time 5 50

Servings slices

Calories 456kcal

Ingredients

3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups butter (salted or unsalted) softened
2 1/2 cups granulated sugar divided
2 tsp pure vanilla extract
1/3 cup fresh orange zest
6 large eggs
1/2 cup fresh orange juice
1/2 cup milk or half and half
Orange Syrup:
1/2 cup granulated sugar
1/2 cup orange juice
Glaze:
1 cup powdered sugar
1/4 cup fresh orange juice
1-2 Tbsp fresh orange zest

Instructions

Preheat oven to 325°F. Grease and flour a standard 10-15 cup bundt pan, or spray with baking spray. Set aside.
To make Cake: In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream together butter, 2 1/2 cups sugar and vanilla for 2-3 minutes until fluffy.
Add eggs one at a time, beating well after each addition. Add orange zest, beating until combined.
Mix together 1/2 cup orange juice with milk. Lower the speed of the mixer and add juice-milk mixture alternately with sifted dry ingredients, beginning and ending with flour. Stop and scrape the sides of the bowl periodically.
Spread batter evenly in pan. Place into oven and bake for 75-80 minutes or until a cake tester inserted into the center comes back clean. Check halfway through baking and lay foil on top to prevent over browning, if needed.
To make Orange Syrup: Meanwhile, in a small saucepan over medium heat mix together remaining 1/2 cup sugar with reserved 1/2 cup orange juice. Simmer over medium heat just until sugar is dissolved. Set aside.
When cake is finished baking, use a long skewer to poke holes in the cake. Slowly spoon orange syrup over cake allowing it to sink in before adding more to the cake. Repeat process until all of the syrup is used. Cool cake completely in pan.
To make Glaze: In a small bowl mix together powdered sugar, orange juice and zest until fully combined. Flip pan and turn cake onto a serving platter or cake stand. Drizzle glaze over cooled cake.
Store cake in an airtight container chilled or at room temperature for up to 4 days.

Notes

You may dust this cake with powdered sugar and omit the glaze, if preferred.

Nutrition