This Orange Pound Cake is so soft and fluffy and it’s flavored with fresh orange juice and zest. SO good!!
Today we’re going to talk about Orange Pound Cake.
Now, before you yawn and act all bored, just give me one quick sec, kay?
Pound Cake is ALWAYS a solid choice. I mean, except when there is a Salty Caramel Cupcake next to it. But usually it’s always a solid choice.
Well, unless it’s dry and corn bready. Then it’s not solid. At all. But again, usually always.
And today we’re talking about a spruced up, but totally legit pound cake. Not boring at ALL.
My family has been eating oranges the past few weeks like they will never see oranges again for all their days. It’s crazy and weird and I’m thinking there might have been a Vitamin C deficiency happening around here.
Anyhow, I stole a few of those pretty little citrus fruits and decided to unhealth-ify the pants off of them. And I did.
Orange Pound Cake…
I am telling you, this Pound Cake is super soft and fluffy…but perfectly pound cakey. And the addition of orange zest and juice makes it bright and sunny. You’ll crave this for days!
The batter is super simple and bakes like a dream…
And when it’s done you make a simple glaze to go on top…
The glaze is also super simple with just powdered sugar, orange zest and fresh orange juice.
And when you slice it you will die at it’s gorgeousness..
The texture is perfect, the flavor is everything and you’ll thank me for years to come.
- 3/4 cup Challenge Butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp orange zest
- 1 1/2 cups flour
- 1/2 cup freshly squeezed orange juice
- 1 cup powdered sugar
- 1 tsp orange zest
- 2-3 Tbsp Orange Juice
- Preheat oven to 350° F
- Spray a 9×5 loaf pan with cooking spray. Line the bottom with a long strip of parchment paper so the edges hang over, making it easy to remove the cake from the pan. Spray again lightly.
- In bowl of stand mixer cream butter and sugar together until light and fluffy, about 3 minutes. Add in eggs, vanilla and zest and mix until combined, scraping sides as necessary.
- Stir in flour until incorporated and finally the orange juice, mixing until smooth.
- Spread batter into prepared pan and bake for 55-60 minutes until center is set.
- If you notice the edges are browning too fast, tent the pan with foil and continue baking.
- Allow cake to cool in pan for 15 minutes and then remove from pan before glazing.
- Whisk all glaze ingredients together. Add more or less orange juice to achieve consistency you prefer.
- Pour over cooled cake.