Grand Marnier Pound Cake
Elevate your dessert game with this luxurious Grand Marnier Pound Cake—a show-stopping twist on the classic treat. This moist, buttery cake is infused with the vibrant flavors of orange zest and a splash of Grand Marnier liqueur, creating a perfect balance of sweetness and citrusy sophistication. Ideal for special occasions or an indulgent everyday treat, the cake bakes to golden perfection with a dense yet tender crumb. A finishing dusting of powdered sugar adds a touch of elegance, making it as stunning to look at as it is to eat. Whether served solo or paired with fresh berries and whipped cream, this recipe is guaranteed to impress. Perfect for lovers of citrus desserts, pound cakes, and liqueur-infused creations!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, finely grated
- 0.25 cup Grand Marnier liqueur
- 0.5 cup whole milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and orange zest until combined.
On low speed, gradually alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. (Divide the dry mixture into 3 parts and the milk into 2 parts.)
Once combined, gently fold in the Grand Marnier liqueur until evenly incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
4969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 671.2 g | 244% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 435.5 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 386 mg | 30% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 922 mg | 20% | |
*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.
