Description
This Orange Pound Cake is a moist and flavorful dessert infused with fresh orange zest and juice. Soft and tender with a citrusy glaze on top, it’s perfect for any occasion and easy to make with simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 1¼ cups granulated sugar
- 2 tablespoons orange zest (from 2 large oranges)
- 1 cup unsalted butter (2 sticks, softened)
- 3 large eggs (at room temperature)
- 1 tablespoon vanilla extract
- ¼ cup sour cream (at room temperature)
- ¼ cup fresh orange juice
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or alternatively grease and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set this mixture aside for later incorporation.
- Infuse Sugar with Orange Zest: In another bowl, combine the granulated sugar and 2 tablespoons of orange zest. Rub them together with your fingers until the sugar is fragrant and slightly colored from the oils in the zest.
- Cream Butter and Sugar: In a large mixing bowl, beat the orange-infused sugar with softened butter using an electric mixer until the mixture becomes light and fluffy, about 3 to 5 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract, sour cream, and fresh orange juice until all ingredients are well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing gently with a spatula or mixer on low speed until just combined. Take care not to overmix to avoid a dense cake.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. After 45 minutes of baking, loosely cover the cake with aluminum foil to prevent the top from over-browning.
- Cool the Cake: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar, 2 to 3 tablespoons of fresh orange juice, and ½ teaspoon orange zest until smooth. Drizzle this glaze over the cooled pound cake for a delicious citrus finish.
- Serve: Carefully slice the cake and serve. Enjoy the fresh and tender orange-flavored pound cake!
Notes
- Ensure the eggs, sour cream, and butter are at room temperature for better mixing and texture.
- Do not overmix the batter as it can make the pound cake tough.
- If you prefer a stronger orange flavor, add more zest to the batter or glaze.
- Covering the cake with foil during baking prevents the top from burning while the inside cooks thoroughly.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: orange pound cake, citrus cake, homemade pound cake, orange zest cake, glazed pound cake
