This orange pound cake is very moist and has a delightful orange taste.
Recipe instructions Glazed Orange Pound Cake
Preheat the oven to 350 degrees F (177 degrees C). Grease and flour the bundt pan.
In a small bowl, mix the buttermilk, orange zest, and orange juice. Set it aside. Set it aside.
Whisk the flour, salt, baking soda, and baking powder in a bowl.
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.
Use the mixer on low to alternate adding buttermilk mixture and flour mixture to the bowl, starting and ending with the flour mixture.
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.
Let the cake cool completely before flipping it onto a cooling rack. After flipping, let it cool for 30 more minutes.
Meanwhile, make the orange glaze by whisking orange zest, powdered sugar, and orange juice. If you want a runnier glaze, add more orange juice.
Drizzle the frosting on the top of the bundt cake. Then, cut and serve it.
You can keep the cake fresh for up to five days by storing it in an airtight container.