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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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 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

This recipe is featured in:

The Best New Year's Eve Recipes