Orange Pound Cake recipe

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Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup unsalted butter, at room temperature
6 large eggs, at room temperature
1 teaspoon vanilla extract
2 each oranges, zested
1 cup sour cream, at room temperature
1 ½ cups fresh orange juice
1 cup white sugar
1 orange, zested
3 tablespoons unsalted butter

Nutrition Info

628 calories
carbohydrate: 95.7 g
cholesterol: 149.7 mg
fat: 25.1 g
fiber: 1.1 g
protein: 7.5 g
saturatedFat: 14.9 g
servingSize: -
sodium: 192 mg
sugar: 70.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).

  2. Sift flour, baking powder, salt, and baking soda together in a bowl, set aside.

  3. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.

  5. While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

Recipe Yield

1 Bundt(R) cake

Recipe Note

This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.

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