Orange Pound Cake with Glaze (Printable Version)
Bright citrus loaf with orange zest, silky glaze, and buttery crumb. #orange #dessert #cake #baking #citrus
# Ingredients:
→ For the Orange Pound Cake
01 -
2 cups all-purpose flour, spooned and leveled
02 -
1½ teaspoons baking powder
03 -
½ teaspoon fine sea salt
04 -
1¼ cups granulated sugar
05 -
2 tablespoons orange zest, from 2 large oranges
06 -
1 cup unsalted butter, softened
07 -
3 large eggs, at room temperature
08 -
1 tablespoon vanilla extract
09 -
¼ cup sour cream, at room temperature
10 -
¼ cup fresh orange juice
→ For the Orange Glaze
11 -
1 cup powdered sugar
12 -
2 to 3 tablespoons orange juice
13 -
½ teaspoon orange zest
# Steps:
01 -
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or grease and line it with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
In another bowl, combine the sugar and orange zest. Rub them together with your fingers until the oils from the zest are released and the sugar becomes fragrant and slightly colored.
04 -
In a large mixing bowl, add the orange-infused sugar and butter. Beat with a mixer until light and fluffy, about 3 to 5 minutes.
05 -
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and orange juice until combined.
06 -
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
07 -
Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. After 45 minutes, loosely cover the cake with aluminum foil to prevent over-browning on top.
08 -
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
09 -
In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled pound cake.
10 -
Carefully slice and serve. Enjoy!
# Notes:
01 -
Tent the cake with foil 40–50 minutes into baking to prevent over-browning.
02 -
For extra orange flavor, brush the warm cake with a little orange syrup (orange juice + sugar boiled together).
03 -
Store the cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
04 -
Use a kitchen scale for best results when measuring the flour (120–130 grams per cup).