Fresh Orange Pound Cake with Orange Glaze
Brighten up your dessert table with this Fresh Orange Pound Cake with Orange Glaze, a citrus lover’s dream! Bursting with the vibrant flavor of freshly squeezed orange juice and aromatic orange zest, this moist, tender pound cake is perfectly balanced by a tangy-sweet glaze that drizzles beautifully over the top. Made with rich sour cream and six eggs for an irresistibly silky texture, this cake bakes to golden perfection in just over an hour. Ideal for brunches, festive gatherings, or an indulgent weekday treat, it’s a show-stopping recipe that’s both easy to make and impossible to resist. Garnish with extra orange zest for a pop of color and extra zestiness—every fragrant, citrusy bite will transport your taste buds to sunshine-filled days. Perfect for springtime celebrations or whenever you crave a burst of fresh citrus flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2.5 cups Granulated sugar
- 6 pieces Large eggs
- 2 tablespoons Fresh orange zest
- 0.5 cup Freshly squeezed orange juice
- 1.5 teaspoons Vanilla extract
- 0.5 cup Sour cream
- 1.5 cups Powdered sugar
- 3 tablespoons Freshly squeezed orange juice (for glaze)
- 1 teaspoon Fresh orange zest (for garnish, optional)
Instructions
Preheat your oven to 325°F (165°C) and grease a standard 10-inch Bundt pan or loaf pans with butter and a light dusting of flour.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition.
Mix in the orange zest, freshly squeezed orange juice, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just incorporated.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and freshly squeezed orange juice in a small bowl until smooth and pourable.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Garnish with additional orange zest if desired. Slice, serve, and enjoy!
Nutrition Facts
Calories |
6372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1690 mg | 563% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 991.2 g | 360% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 700.1 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 459 mg | 35% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
