Orange Pound Cake

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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.

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Delicious!!! Everyone loved this tasty and moist cake.... Perfect, thank you Ina :

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Hi Ina,love all your recipes and this one is no less.This is going to be in my collection forever.

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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.

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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!

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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!

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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.

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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!!

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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.

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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.