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Orange Pound Cake

Orange Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 tbsp fresh orange zest
  • 3 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • ⅔ cup (160g) full-fat sour cream
  • 1 cup (120g) powdered sugar
  • 2 to 3 tbsp fresh orange juice
  • ½ tsp orange zest

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment. Beat butter and sugar 3 minutes until fluffy.
  2. Add eggs one at a time, then mix in orange zest, 3 tbsp orange juice, and vanilla.
  3. Whisk flour, baking powder, and salt. Alternate adding flour and sour cream to the butter mixture, mixing just until combined.
  4. Pour into the pan, bake 55 to 65 minutes until a toothpick has moist crumbs. Cool 15 minutes in the pan, then lift out to cool completely.
  5. Whisk powdered sugar, 2 to 3 tbsp orange juice, and ½ tsp zest. Pour over the cooled cake. Slice and serve once the glaze sets.

Notes

The cake tastes even better the next day. If making it ahead, skip the glaze and add it just before serving. Room temperature ingredients are key for a smooth batter.