Easy 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
- 1 cup Butter unsalted, room temperature
- 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
Make the orange pound cake
- Prep and Cream Butter Base: Preheat your oven to 180°C (350°F) and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, add the room-temperature butter, granulated sugar, orange zest, vanilla extract, and kosher salt. Beat with an electric hand mixer on medium speed for 3 to 4 minutes, until light, fluffy, and pale.
- Mix in Wet Ingredients: Add the sour cream and eggs one at a time, beating well after each addition until fully incorporated into a smooth batter.
- Add Dry Ingredients and Juice: Add half the cake flour, half the baking powder, and half the fresh orange juice.
- Mix on low speed until just combined. Add the remaining flour and orange juice, mixing until just combined and no dry flour streaks remain.
- Bake: Pour the batter into the prepared loaf pan and spread it evenly with an offset spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely.
Make the orange glaze
- Mix and Glaze: In a medium mixing bowl, whisk together the powdered sugar, fresh orange juice, yogurt, and a pinch of kosher salt until smooth and silky.
- Drizzle the cooled cake with the glaze, let it set for a few minutes, then slice and serve.
Notes
- Weigh Your Ingredients: For exact accuracy and the softest crumb, weigh ingredients in grams using a digital kitchen scale rather than measuring cups.
- Room-Temperature Dairy & Eggs: Ensure butter, eggs, and sour cream are all at room temperature so the batter emulsifies smoothly without breaking or curdling.
- Orange Flavor Hack: Rub the fresh orange zest into the granulated sugar with your fingertips before creaming. This releases essential aromatic oils for maximum orange flavor.
- Cake Flour Substitute: If you do not have cake flour, remove 2 tablespoons of flour from 1 cup of all-purpose flour, replace with 2 tablespoons of cornstarch, and sift together twice before measuring.
- Pan Size & Timing: This recipe is written for a standard 9x5-inch loaf pan. Start checking for doneness with a toothpick at the 45-minute mark to prevent over-baking and drying out the crumb.
- Cool Before Glazing: Allow the loaf to cool completely to room temperature before pouring the glaze over top; otherwise, the glaze will melt into the cake rather than setting into a opaque glaze.
- Storage & Freezing: Store covered at room temperature for up to 3 days or refrigerated for up to 5 days. Wrap unglazed loaves tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before adding the glaze.
Nutrition
Calories: 355kcalCarbohydrates: 52gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 99mgSodium: 314mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 622IUVitamin C: 7mgCalcium: 68mgIron: 1mg
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