Glazed Orange Pound Cake

[recipe servings=”6″ time=”1hr 30mins” difficulty=”Intermediate” description=”So as per request from an awesome friend, I made Glazed Orange Pound Cake. Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar hence the name pound cake. However for this recipe we will go a bit more modern and reasonable but keeping with the correct ration. It turned out to be pretty good and I consider it to be one of the better baked recipe i have tried to make. It was very soft and refreshing from the orange citrus flavor. It recipe for the pound cake itself is pretty straight forward however there is added complexity since it’s not a simple put it in the pan and bake. With that said overall it’s pretty simple to make and very delicious dessert especially for the spring!”]


  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated orange zest (4-5 oranges)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed orange juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • **Glaze**
  • 1 cup confectioners’ sugar, sifted
  • 2 tablespoons freshly squeezed orange juice

[/recipe-ingredients] [recipe-directions]

  1. Heat the oven to 350 degrees. Line with parchment paper two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
  2. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
  3. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
  4. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  5. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla.
  6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  7. Divide the batter evenly between the pans, smooth the tops, and bake for 50 minutes to 1 hour, until a cake tester comes out clean. Set aside and let it cool.
  8. In a small saucepan, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice over low heat until the sugar dissolves.
  9. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  10. To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily.
  11. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator. Enjoy!



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