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Orange Pound Cake

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.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10 slices
Calories: 498 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 325°F.
  2. Grease a 9x5 inch loaf pan with cooking spray and lightly dust with flour, shaking any excess flour out.
  3. In a medium-sized bowl, whisk together flour, sugar, cornstarch, baking powder and salt. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Spoon the batter into the prepared loaf pan.
  8. 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)
  9. Remove from the oven, allow to sit in pan for 10-15 minutes. Then invert cake onto a wire rack.
  10. 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

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

% 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.