Best Orange Pound Cake With Orange Glaze
This orange pound cake is loaded with orange flavor and is moist, buttery, dense, and topped with a delicious orange glaze.
Ingredients
- 230 g Butter
- 1 cup Granulated sugar
- 3 teaspoon Orange zest
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 4 Eggs
- ⅓ cup Sour cream
- ½ cup Orange juice
- 3 cups Cake flour
- 2 teaspoon Baking powder
Orange glaze
- 1 cup Powder sugar
- 2 tablespoon Orange juice
- 1 tablespoon Yogurt
Instructions
- Preheat the oven to 180c (350f) and prepare a 12x5-inch loaf pan with parchment paper.
- In a big mixing bowl, add the room-temperature butter, sugar, orange zest, vanilla extract, and kosher salt, and mix with an electric hand mixer until it's creamy.
- Add the sour cream, and eggs, and mix until the mixture is well combined.
- Add ½ of the orange juice, ½ of the flour, and baking powder, and mix it until almost combined.
- Add the other half of the flour and orange juice and mix until just combined.
- Pour the cake batter into the prepared loaf pan and spread it with an offset spatula. Bake in a 180c (350f) oven for about 45-50 minutes (depending on the oven) or until a toothpick inserted into the cake comes out clean.
Make the orange glaze
- In a medium-sized mixing bowl, add the powdered sugar, orange juice, kosher salt, and yogurt. Mix with a spoon or a mini whisk until the mixture is smooth and silky.
- Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Creaming the butter and sugar together until light and fluffy is essential for a tender crumb in your pound cake. Take your time with this step for the best results.
- Use fresh oranges! the key to a flavorful orange pound cake is using fresh oranges. Zesting and juicing the oranges yourself will give the cake a vibrant citrus taste.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be more firm and won’t crumble up.
Nutrition
Calories: 357kcalCarbohydrates: 52gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 315mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 629IUVitamin C: 7mgCalcium: 68mgIron: 1mg
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