Orange Pound Cake
This moist orange pound cake bursts with bright citrus flavor, made with fresh orange zest and juice for a tender, buttery crumb. It's finished with a sweet, tangy orange glaze that drips down the sides, adding an extra layer of zesty deliciousness.
Equipment
- electric hand mixer
- mixing bowl
- loaf pan 12 x 5
Ingredients
For the Cake
- 1 cup Butter softened
- 1 cup Sugar
- 3 teaspoon Orange zest
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- 4 Eggs room temperature
- ⅓ cup Sour cream
- ½ cup Orange juice or fresh squeezed ((2 large oranges)
- 3 cups All-purpose flour
- 2 teaspoon Baking powder
Orange Glaze
- 1 cup Powder sugar
- 2 tablespoon Orange juice or fresh squeezed
- 1 tablespoon Yogurt
Instructions
- Preheat the oven to 350℉ and prepare a 12×5-inch loaf pan with parchment paper.
- In a big mixing bowl, add the room-temperature butter, sugar, orange zest, vanilla extract, and salt, and mix with an electric hand mixer until it's creamy.
- Add the sour cream, and eggs, and mix until the mixture is well combined.
- Add the orange juice, flour, and baking powder, and mix it until almost combined.
- Pour the cake batter into the prepared loaf pan and spread it with a spatula. Bake in a 350℉ oven for about 50 minutes (depending on the oven) or until a toothpick inserted into the cake comes out clean.
- Make the orange glaze
- In a medium-sized mixing bowl, add the powdered sugar, orange juice and yogurt. Mix with a spoon or a mini whisk until the mixture is smooth and silky.
- Top the cake with the glaze and let it sit for a few minutes before serving.