Glazed Orange Pound Cake

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    We got our king bed & mattress delivered this weekend!! Oh my gosh, the thing is enormous! The headboard is massive and I look so tiny in the bed, haha – every time Jason and I walk into our bedroom, we’re like “woah” and then we bust out laughing because we can’t believe how big it is. It’s going to take some time to get used to, at least from a standpoint of LOOKING at it. We’ve already gotten used to sleeping on it ;) the space is heavenly! Although, I will say, since we did get a Tempur-pedic, there’s a “break in” period. We both woke up sore and achey but that’s normal with a new firm bed. Hopefully in a couple of weeks, it’ll get better and soften up a bit!

    I’m sure everyone has one set of obnoxious neighbors. There’s the good and there’s the bad. It’s funny how much the bad really stand out, though. There’s a family that live across the from us who has a son that comes by every day to pick them up every evening. It’s the most obnoxious thing because he pulls up to the garage and just sits there honking. He’ll honk like every minute to be like ‘hey, I’m here!’ – and he has the most obnoxious honk too. It’s like MERP MERP. Every time he pulls up, I just want to run out back and yell at the guy and be like STOP BEING SO LAZY. GET OUT OF THE CAR, GO INSIDE THE HOUSE, AND GRAB YOUR PARENTS.

    Anyway, about this glazed orange pound cake. Rachel gave me a bundt pan for our wedding. I have been dying to get one and I just never got around to it. To be honest, it wasn’t the whole buying process, it was more the fear factor of having to actually use the pan. I’ve seen and heard so many horror stories of people’s cakes just completely sticking to the bundt pan. I really didn’t want that to happen to mine. My heart would’ve sunk if I had flipped this baby inside out and saw that all of it stuck to the inside. Luckily, it didn’t happen. I greased it good and it also helped that the one she got me was a really good nonstick one. Very happy with it! Thank you, Rach :)

    This pound cake didn’t last long in the house. I loved how moist it was and it was filled with orange flavor. My mom and dad had come over the weekend I made it and they took about 4 slices home with them because they loved it so much – and let me say that they NEVER take home desserts, ever.

    Glazed Orange Pound Cake

    This pound cake is oh-so-moist and filled with delicious orange flavor!
    Prep Time: 30 mins
    Cook Time: 1 hr 30 mins
    Total Time: 2 hrs
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1
    Calories: 480kcal
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    Ingredients

    • 3/4 cup buttermilk
    • Zest of 5 oranges, finely grated (this can be less if you don' want it to be real orange-y. I wanted to make sure you could taste the orange flavor!)
    • 1/3 cup fresh orange juice
    • 3 cups all-purpose flour
    • 1 1/2 tsp salt
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 1 cup unsalted butter, softened, 2 sticks
    • 2 cups granulated sugar
    • 5 large eggs

    For the orange glaze:

    • Zest of 2 oranges
    • 2 cups powdered sugar
    • 2 tbsp fresh orange juice

    Instructions

    • Preheat oven to 350 degrees, Fahrenheit. Grease and flour bundt pan, set aside.
    • In a small bowl, combine buttermilk, orange zest, and orange juice. Set aside.
    • In a bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
    • With the mixer on low, alternate adding the buttermilk mixture and flour mixture to the bowl, beginning and ending with the flour mixture.
    • Pour batter into prepared bundt pan and bake for 50-60 minutes, or until toothpick inserted into cake comes out clean. If the top is browning too quickly, you can tent it with a piece of foil.
    • Cool cake completely before flipping it out onto a cooling rack. Let cool for another 30 minutes after you've flipped it out on a cooling rack.
    • In the meantime, make the orange glaze by whisking together orange zest, powdered sugar, and orange juice. Add more orange juice if you like a looser glaze.
    • Pour glaze over top of the bundt cake. Cut and serve.
    • Store in an airtight container for up to 5 days.

    Notes

    This can be made in 2 loaf pans if you don't want to make this in a bundt pan. Ingredients, directions, and cook times are all the same.

    Source: adapted from Martha Stewart
    Nutrition Facts are based on 12 servings (slices) per cake 
    Nutrition Facts
    Glazed Orange Pound Cake
    Amount Per Serving (1 slice)
    Calories 480 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Carbohydrates 74g25%
    Fiber 1g4%
    Sugar 51g57%
    Protein 6g12%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 

     

  • 65 Comments
    Julie Wampler of Table for Two
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    Comments

  • Felice says:

    Absolutely delicious!!!!

  • Reem says:

    Hello.
    There is no buttermilk where i live . Are there any substitutes for buttermilk ?

    • Julie says:

      You can make your own buttermilk! For every 1 cup of milk, add 1 tbsp. of white vinegar to it and let it sit for a few minutes :)

  • Rohini says:

    Tried out this cake this evening.
    It was delicious.
    I was slightly puzzled while going through the recipe, for under cooking time you said 90 mins and in the recipe directions you said the cake should be baked for 50-60 mins.
    Well my cake baked for 90 mins and it came out perfect and flipped over perfectly too. The Orange glaze on top was the ultimate touch to this moist delectable cake.
    I just had a problem with orange zest as our local oranges are loose skinned ( I live in India ) and it fragmented before I could grate it. So I scraped out the white pith and then cut the peel into tiny segments and used them. Since I was worried about this twist I had to make in the recipe I used the peel from only two oranges-It was good and orangey . The peel had mostly dissolved or were tiny juicy pieces when eating the cake.
    Thank you.

    • Julie says:

      Hi, the 90 minutes “cook” time, I included the chill time and the making the icing time.

  • Cindy says:

    Can you clarify how much zest you use? Is it zest of 5 oranges for the cake and zest of another 2 oranges for the glaze? Thanks.

    • Julie says:

      Apologies!!! In converting recipe plugins, the subheaders didn’t come through. I’ve fixed it and it should be more clear now!! XOXO

  • Cindy says:

    Thanks! I made the glaze for a standard pound cake a few months back, and it was delicious. This week I’m going for the orange pound cake with the glaze! Can’t wait to try it.

  • Valarie says:

    I noticed one of the comments stated she baked cake for 90 mins, however your recipe states to bake 50-60 . Which is correct? Also I will be using a tube pan, not a bundt pan.

    Thanks

    • Julie says:

      Hi, in that comment I also clarified and said that the 90 minutes “cook” time, I included the chill time and the making the icing time. She read it as cook it total for 90 minutes instead of actually baking for 50-60 minutes, as stated in the instructions. 50-60 minutes worked for me and should work for you too if you’re using a tube pan!

  • Sarah Easton says:

    How would this recipe translate to a 12 x 12 x 3” pan?

    • Julie Wampler says:

      To be honest, I’m not sure; I haven’t tried it this way so I can’t give any sort of advice. Sorry!

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