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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: 12 slices
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  • ¾ 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!)
  • cup fresh orange juice
  • 3 cups all-purpose flour
  • 1 ½ tsp salt
  • ½ tsp baking soda
  • ½ 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


  • 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.


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


Serving: 1 slice | Calories: 480 kcal | Carbohydrates: 74 g | Protein: 6 g | Fat: 18 g | Fiber: 1 g | Sugar: 51 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Cake
Cuisine: American
Keyword: cake recipe
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