Quick Description
A deliciously moist pound cake with a zesty orange flavor, topped with a simple glaze. It’s rich, buttery, and bursting with citrus freshness.
Servings & Timing
- Servings: 10–12 slices
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
Ingredients List
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream (or Greek yogurt)
- 1/4 cup fresh orange juice
- Zest of 1 large orange
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
For the glaze:
- 1/4 cup powdered sugar
- 1 tbsp fresh orange juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add Eggs and Flavors: Add eggs one at a time, beating well after each addition. Mix in the orange zest, vanilla extract, and almond extract (if using).
- Add Wet Ingredients: Mix in the sour cream (or Greek yogurt) and fresh orange juice, blending until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in batches, mixing until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix the powdered sugar with the orange juice until smooth. Drizzle the glaze over the cooled cake.
Additional Notes
- For Extra Moisture: If you want an even richer cake, you can substitute the sour cream with full-fat yogurt or use buttermilk for a tangier flavor.
- Optional Add-ins: Add some chopped candied ginger, walnuts, or a handful of dried cranberries for extra flavor and texture.
Dietary Info
- Vegetarian Option: This recipe is vegetarian as written.
- Gluten-Free Option: You can substitute gluten-free flour for the all-purpose flour to make it gluten-free (ensure to also check the rest of the ingredients).
Brief Introduction
This moist Orange Pound Cake is perfect for those who love citrusy flavors in their baked goods. The rich, buttery texture of the cake paired with the fresh orange zest and glaze makes it a showstopper at any gathering.
Flavor Tips & Variations
- Add a twist of flavor: A pinch of ground ginger or cinnamon in the batter can elevate the flavor, giving the cake a bit of warmth.
- Citrus Varieties: Experiment with other citrus fruits like lemon or lime for a different but equally delightful flavor.
Ingredient Substitutions
- Butter: Use margarine or coconut oil if you need a dairy-free option.
- Sour Cream: Greek yogurt or buttermilk are great substitutes.
- Orange Juice: Freshly squeezed juice is best, but bottled juice works in a pinch.
Recipe Variations & Serving Suggestions
- Orange Cranberry Pound Cake: Add a handful of fresh or dried cranberries to the batter for a lovely pop of color and tartness.
- Serving Ideas: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Storage & Make-Ahead
- Storage: Store the cake at room temperature in an airtight container for up to 3 days. You can also refrigerate it for up to 1 week.
- Make-Ahead: This cake can be made a day or two ahead of time, and the flavors will continue to develop and improve.
