Glazed Orange Pound Cake
This orange pound cake is very moist and has a delightful orange taste.
Ingredients
- ¾ cup (177 ml) buttermilk
- zest of 5 oranges, finely grated
- 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
Directions
Recipe instructions Glazed Orange Pound Cake
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Step 1
Preheat the oven to 350 degrees F (177 degrees C). Grease and flour the bundt pan.
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Step 2
In a small bowl, mix the buttermilk, orange zest, and orange juice. Set it aside. Set it aside.
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Step 3
Whisk the flour, salt, baking soda, and baking powder in a bowl.
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Step 4
Cream the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, which takes about 2 minutes. Mix eggs in one at a time, beating well after each addition.
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Step 5
Use the mixer on low to alternate adding buttermilk mixture and flour mixture to the bowl, starting and ending with the flour mixture.
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Step 6
Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into cake comes out clean. If the top of the cake is browning too quickly, cover it with foil.
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Step 7
Let the cake cool completely before flipping it onto a cooling rack. After flipping, let it cool for 30 more minutes.
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Step 8
Meanwhile, make the orange glaze by whisking orange zest, powdered sugar, and orange juice. If you want a runnier glaze, add more orange juice.
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Step 9
Drizzle the frosting on the top of the bundt cake. Then, cut and serve it.
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Step 10
You can keep the cake fresh for up to five days by storing it in an airtight container.
