Orange Pound Cake

Total Time:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr
Cook:
1 hr

Yield:
2 cakes
Level:
Easy

Ingredients
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated orange zest (6 oranges)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed orange juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • To glaze one loaf (optional):
  • 1 cup confectioners' sugar, sifted
  • 1 1/2 tablespoons freshly squeezed orange juice
Directions

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.


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5.0 36
I love this cake exactly as called for. But I want to make a version of it for my daughter's birthday--can anyone please tell me how I'd have to modify it to make it in 8 inch round cake pans? item not reviewed by moderator and published
Made this for Christmas everyone loves them item not reviewed by moderator and published
The cakes are cooling, and my husband and I are dying from the wonderful aroma! As another reviewer suggested, I used 5 large eggs and poked holes in the cakes before drizzling them with the OJ/sugar mixture. I also only needed 4 large navel oranges and happened to have buttermilk in the refrigerator. We're passing on the glaze - seems like unnecessary sweetness. Mine baked in glass loaf pans for 45 minutes in a convection oven. Okay, we couldn't wait until they were cooled before we tasted the cake. Delicious... tastes just as luscious as it smells! This recipe is a keeper. Thanks, Ina! item not reviewed by moderator and published
I have made this 3 times...It is soooo delish! Always moist and full of flavor. item not reviewed by moderator and published
The most amazing pound cake ever! It is a hit every time item not reviewed by moderator and published
Amazing item not reviewed by moderator and published
This was a delicious cake and, though I love chocolate desserts, made a nice change, especially with oranges at their best right now. Instead of loaf pans, I used a bundt pan, and the cake was done after 45 minutes in the oven. I greased and floured the pan well and had no problems with sticking. I felt like a lot of the orange syrup simply ran off the cake, possibly because of the different shape, but the cake was still moist and tasty. I didn't glaze the cake, instead serving it with macerated strawberries and blackberries. I love Ina's recipes, but the "extra large egg" thing drives me nuts. I used 5 large eggs instead. item not reviewed by moderator and published
I never make cakes from scratch. They come out horribly dry. I followed this recipe to the letter and it is absolutely fabulous! The pound cake came out beautifully and the flavor is outstanding. Ina, you have made me a better cook and baker. item not reviewed by moderator and published
What an amazing flavor! I just taste it and it is exactly what I imagine. I am actually making a chocolate glaze to it for tonight. Orange and chocolate is the perfect combination! LOOOVVVEEE the recipe! Thanks! item not reviewed by moderator and published
Delicious pound cake! Mine baked in 50 minutes. I opted not to make the icing but the orange syrup is a must. The cake came out moist with great orange flavor. Great with coffee! Thanks Ina for all your wonderful recipes. I've never been disappointed with any of your recipes. Your wonderful knowledge and experience have made me the best cook ever! item not reviewed by moderator and published
I just finished baking. Very delicious. Mine is not shining crust like her. May be I need baking time a little big longer. But I used yogurt instead of buttermilk. item not reviewed by moderator and published
I am eating this Orange Pound Cake right now. It is awesome, I will make this again. Oh wow, so awesome. item not reviewed by moderator and published
OMG what beautiful cake I love the orange flavor . I baked for my husband fathers day. Ina I love your shows if you ever come this way I would love to go to your live show item not reviewed by moderator and published
Wow....this cake is full of orange flavor and very delicious. I mixed ALL the ingredients together at one time and skipped the orange syrup. What a smart move! I did not have buttermilk on hand so I used plain yogurt instead. Yogurt is the same measurement as the buttermilk. Also used a bundt pan instead of bread pans. Baked for 1 hour to perfection. For those of you who count calories, this is 313 calories per 3 oz. slice. item not reviewed by moderator and published
Made this cake today...OMG...so very tasty! Think I'll try it with lemon. Once again Ina delivers with an outstanding recipe!!! item not reviewed by moderator and published
Thank you Ina. I just finished this pound cake 30 minutes ago. It turned out beautiful and is very delicious. The amount of orange syrup was perfect. I did not have any buttermilk so I used sour milk and it turned out great. This is a 5 star pound cake that I'll be making for many many years to come. Can't wait to share this with my family and friends. item not reviewed by moderator and published
Delicious! So moist! I was short one orange so I substituted a lemon and it worked out great. I also used a bundt pan and it turned out perfectly. Everyone loved it. I have tried quite a few of Ina's recipes from main dishes to jam to desserts and have never been disappointed. You rock, Ina!! item not reviewed by moderator and published
This cake was delicious, very moist. The amount of glaze was perfect. The amount that dripped in the tray I just reapplied it on the cake. I made one for my boss and one was of course for my family. She loved it!!!. Thanks Ina!! item not reviewed by moderator and published
I love this recipe! The cake was very easy to make and everyone in my family loved it. item not reviewed by moderator and published
Make this cake! It was wonderfully moist and the buttermilk gave it a nice tang. Be sure to thoroughly grease and flour your baking pans after lining them with parchment because these cakes are quite sticky. Also, I would cut the recipe for the glaze in half. item not reviewed by moderator and published
This was wonderful! Ina is amazing. This pound cake has perfect combination of flavors--the orange was intensely flavorful, and yet delicate and not too sour, "citrusy" or overpowering. I used Cara Cara navel oranges. Yum!! item not reviewed by moderator and published
This recipe is great. You should try Ina's lemon yogurt cake. Thanks Ina. item not reviewed by moderator and published
Delicious!!! Thanks for sharing this recipe. item not reviewed by moderator and published
This is a truly flavorful pound cake and so moist. The orange rind, while kind of a pain to shred, is what makes it. It's one of the best pound cakes I've ever made. item not reviewed by moderator and published
Delicious!!! Everyone loved this tasty and moist cake.... Perfect, thank you Ina : item not reviewed by moderator and published
Hi Ina,love all your recipes and this one is no less.This is going to be in my collection forever. item not reviewed by moderator and published
We love this cake. Since there are only 2 of us here, it is around longer than a family with at home children. The nicest thing for us is that the cake stays moist and delicious until gone. I make it without a glaze and we can also have it as a breakfast cake. item not reviewed by moderator and published
This cake is rich, delicious and a party pleasing dessert when made into the raspberry trifle. Friends and family will ask for the recipe! Get ready to make it again and again because it will be requested! item not reviewed by moderator and published
I made my cake in a bundt pan and it came out so good, I cooked mine for 45 minutes and it was done, my family loved it. My glaze was a little runny because I added too much juice but this is a very moist cake, will be making again! item not reviewed by moderator and published
I made this in a bundt pan for a colleague's birthday at work. While it was still warm, I left the cake in the pan, poked holes in it from the bottom with a skewer, and spooned half of the orange simple syrup over it. After letting it cool the recommended time, I removed the cake onto a plate and spooned the rest over the top of the cake. I added some genuine orange extract to the cake and the glaze. I also added orange juice-soaked dried cranberries to the cake batter. This was a great cake. Try Ina's red Velvet cupcake recipe, It's just as good as this one. item not reviewed by moderator and published
This recipe is a winner! My family including 2 nieces absolutely loved it. The sugar water poured over the top makes it so moist and delicious. I tried one loaf with the glaze and one without. The family agreed the glazed one was a tad too sweet but the plain one was right on target. This recipe is going into my recipe file with 5 stars!! item not reviewed by moderator and published
This was an amazing cake. I often add or change a few little things to make it my own in this recipe I used concentrate orange juice undiluted substituted the vanilla for orange extract and used soured milk since I did not have buttermilk on hand. I've now made it several times and used 1 tsp of each B/S and B/P and once did not have butter on hand and used margarine also was very good, it also bakes very well in a 12 cup bundt pan. ENJOY this cake everyone, you will get Delicious! from all who eat it. Ina is one of my favorite chefs on the Food network. item not reviewed by moderator and published
Wow, this was delicious. And, just to gild the lily a bit, I frosted them with Paula's orange brownie cream cheese frosting: Orange Cream Cheese Frosting: • 1 (8-ounce package cream cheese, softened • 4 tablespoons softened butter • 1 (1-pound box confectioners' sugar • 2 tablespoons orange zest • 2 tablespoons orange juice In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. item not reviewed by moderator and published
Got lots of complements on this. item not reviewed by moderator and published
Love this cake!!Takes a little time to zest oranges but is well worth it!!!! Another great recipe from Ina!!! item not reviewed by moderator and published
Made this today in small loaves to freeze for trifle this summer. Another great Ina recipe! Just be sure to line bottom of your pans with parchment as they will stick with just spray. Thank you Ina. : item not reviewed by moderator and published
I agree with the "extra large egg" thing. That's my gripe with Ina's recipes; I'm a baker and always have large eggs on hand which are traditional for baking. I growl when I have to adjust amounts. item not reviewed by moderator and published

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