Glazed Orange Pound Cake
This pound cake is oh-so-moist and filled with delicious orange flavor!
Servings: 12 slices
Equipment
Ingredients
For the pound cake:
- ¾ cup (177 ml) 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!)
- ⅓ cup (79 ml) fresh orange juice
- 3 cups (375 g) all-purpose flour
- 1 ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (227 g) unsalted butter softened
- 2 cups (400 g) granulated sugar
- 5 large eggs
For the orange glaze:
- Zest of 2 oranges
- 2 cups (240 g) powdered sugar
- 2 tablespoon fresh orange juice
Instructions
- Preheat oven to 350 °F (177 °C). Grease and flour bundt pan, set aside.
- In a small bowl, combine buttermilk, orange zest, and orange juice. Set aside.3/4 cup buttermilk, Zest of 5 oranges, 1/3 cup fresh orange juice
- In a bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.3 cups all-purpose flour, 1 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder
- 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.1 cup unsalted butter, 2 cups granulated sugar, 5 large eggs
- 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.Zest of 2 oranges, 2 cups powdered sugar, 2 tablespoon fresh orange juice
- 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.
Nutrition
Serving: 1 slice | Calories: 480 kcal | Carbohydrates: 74 g | Protein: 6 g | Fat: 18 g | Fiber: 1 g | Sugar: 51 g
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