How to Make Orange Pound Cake - A Step-by-Step Guide

There's something undeniably charming about a slice of fragrant, moist pound cake with its dense crumb and rich, buttery flavor. Add a burst of sunny citrus, and you have a treat that's bright, refreshing, and perfect for any time of year. This Orange Pound Cake recipe delivers all of that and more with its simple but flavorful combination of fresh orange zest and juice, resulting in a delightful dessert that is sure to become a new favorite in your household.

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Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 3 cups white sugar
  • 1 cup unsalted butter, at room temperature
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 medium oranges, zested
  • 1 cup sour cream, at room temperature
  • 1 ½ cups fresh orange juice
  • 1 cup white sugar
  • 1 medium orange, zested
  • 3 tablespoons unsalted butter

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12
  • Yield: 1 bundt cake

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
  • Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
  • Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
  • While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
  • Nutrition

    628 cal.

    • Total Fat: 25g
    • Saturated Fat: 15g
    • Cholesterol: 150mg
    • Sodium: 192mg
    • Total Carbohydrate: 96g
    • Dietary Fiber: 1g
    • Total Sugars: 70g
    • Protein: 8g
    • Vitamin C: 19mg
    • Calcium: 64mg
    • Iron: 2mg
    • Potassium: 177mg