Orange Pound Cake
User Reviews
4.9
39 reviews
Excellent
Orange Pound Cake
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This Orange Pound Cake is moist, full of orange flavor and has a fine, golden crumb. It’s finished with a delicious orange glaze. Serve it plain or with a dollop of whipped cream and fresh fruit.
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Ingredients
For the pound cake
- 1 cup unsalted butter, softened (16 Tbsp.)
- 4 oz. cream cheese, softened
- 1 3/4 cup all purpose flour
- 1 1/2 cups sugar
- 2 Tbsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. salt
- 1 Tbsp. orange zest (or more for even more orange flavor)
- 1 Tbsp. orange juice, fresh
- 1 tsp. vanilla extract
- 5 large eggs, room temperature
For the glaze
- 1 cup powdered sugar
- 1 Tbsp. orange juice
- 1 Tbsp. heavy cream
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Instructions
- Preheat oven to 325°F.
- Grease a 9x5 inch loaf pan with cooking spray and lightly dust with flour, shaking any excess flour out.
- In a medium-sized bowl, whisk together flour, sugar, cornstarch, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese on high speed for 1-2 minutes or until light, soft and fluffy.
- Turn the mixer off to add the dry ingredients, turn mixer on low to just get those dry ingredients incorporated and then beat for 5 minutes on high speed. The batter will look stiff, yet still fluffy.
- Turn off the mixture. Add the orange zest, orange juice, vanilla extract and 1 egg. Turn the mixer on low, and combine just until egg yolk streaks begin to disappear, about 20 seconds.Continue adding the eggs, one at a time, being careful not to over mix. Scrape down the sides of the bowl with a rubber spatula as needed.
- Spoon the batter into the prepared loaf pan.
- Bake for 60-65 minutes and use a toothpick to test for doneness. Toothpick should be clean when inserted into center. (Note: if baking in a glass loaf pan, the pound cake will need a longer to bake)
- Remove from the oven, allow to sit in pan for 10-15 minutes. Then invert cake onto a wire rack.
- Make the glaze: whisk together the powdered sugar, juice and heavy cream. If you prefer a thinner glaze add a splash more orange juice until desired consistency is reached. Spread over cooled bread, slice and enjoy as is or with whipped cream, fresh berries, ice cream, etc.
Notes
- Use the spoon and level method for your dry ingredients so you’re not ending up with more flour than intended.
- Temperature of ingredients is important. Room temperature is key! Butter should be soft, but not overly soft. (When you poke it with your finger and it’s easy to make an indentation without losing it’s entire shape, that’s the perfect temperature).
- Add the eggs slowly: keep the mixer running on low speed and add in eggs one at a time. Don’t rush the process!
- Bake to proper doneness: over baking will lead to a dry pound cake (yuck) and under baking will also be yuck. When inserting a toothpick in the center and you’re left with a few moist crumbs, that’s perfect. The cake will continue to cook in the pan. Don’t leave it in too long, move to a cooling rack after 10 minutes.
Nutrition Information
Show Details
Serving
1slice
Calories
498kcal
(25%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
156mg
(52%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
879IU
(18%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 498kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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