This orange cake is so delicious it’s like taking a bite of sweet sunshine! It’s loaded with amazing orange flavor. The cake has a whopping 1/3 of a cup of freshly grated orange zest . Now that is lots of orange flavor but that’s not the only orange deliciousness in this cake. There’s also fresh orange juice in it. Then, just to knock this cake straight out of the the ballpark, its coated while its warm with an orange syrup and then its covered in an orange glaze!
Not only is this cake loaded with orange sunshine-yyyy flavor it’s got lovely moist pound cake texture. It makes a wonderful dessert for any spring or summer meal but it’s also wonderful as an ever so slightly decadent breakfast. 🙂
Next time I make a strawberry shortcake I think first I’ll make this cake and use it as a base. I think the orange and strawberry flavors will be incredible together!
RECIPE NOTE: Don’t skip lining the bottom of the loaf pans with parchment. Sometimes the bottom of the cakes can stick a little bit and that, obviously, can mess up your presentation!
The orange soak is really, really, really yummmmy! Take my advice and don’t skip it! I like to brush it on just the tops a few times right when they come out of the oven. When the cakes are taken out of the loaf pans to cool then, of course, I brush it on the tops and sides. I brush on as many layers as needed, allowing a few minutes in between for it to absorb, to use the entire soak. The original instructions call for the soak to be poured over the cakes but I find that, even done slowly, a lot is lost because the cakes take a while to absorb.
In my opinion the glaze is really optional. I personally always use it but the cakes made with the soak are plenty sweet.
Don’t overbake these cakes!
Each cake serves 6-8
Source: Ina Garten
How about a Big ‘OL Pin?
Orange Pound Cake with Orange Syrup and Orange Glaze
- All-Purpose Flour - 3 Cups
- Baking Powder - 1/2 Teaspoon
- Baking Soda - 1/2 Teaspoon
- Salt - 1 Teaspoon
- Fresh Orange Juice - 1/4 Cup
- Buttermilk, at Room Temperature - 3/4 Cup
- Vanilla Extract - 1 Teaspoon
- Unsalted Butter, at Room Temperature - 2 Sticks
- Sugar - 2 Cups
- Large Eggs, at Room Temperature - 5
- Freshly Grated Orange Zest - 1/3 Cup (About 6 Oranges)
- ORANGE SYRUP:
- Sugar - 1/2 Cup
- Fresh Orange Juice - 1/2 Cup
- Powdered Sugar, Sifted - 2 Cup
- Fresh Orange Juice - 2-4 Tablespoons
1. Line the bottom of two-8 1/2 X 4 1/2 inch loaf pans with parchment paper, then grease well. Preheat oven to 350 degrees.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
3. In a small bowl combine orange juice, the buttermilk and the vanilla and set aside.
4. In the bowl of a stand up mixer, cream together on medium speed the butter and sugar for 5 minutes. Keeping the mixer on the same speed, add the eggs one at a time and mix well, scraping down the bowl, after each addition. Add the orange zest.
5. Add the flour and buttermilk mixtures alternately to the batter, starting with the flour and finishing with the flour. Evenly divide batter between prepared pans and smooth out the tops. Bake cakes 45-60 minutes or until a skewer inserted in the center of the loaves comes out with a few moist crumbs.
1. Meanwhile, as the cakes bake, prepare the orange syrup; In a small saucepan cook the sugar and orange juice over low heat until the sugar dissolves. When the cakes come out of the oven, generously brush the tops with the syrup. Allow the cakes to cool in their pans for 10 minutes, glazing the tops a few more times while they cool in pans. Remove the cakes from loaf pans and set them on a wire rack set over baking tray or a piece of aluminum foil to catch drips. Brush the sides and tops of the cakes with the remaining syrup, allowing a couple of minutes between brushings to allow syrup to absorb into cake, until the syrup is gone. Cool the cakes on completely.
1. Make the glaze by adding the powdered sugar and 2 tablespoon orange juice to a medium bowl. Using a hand held electric mixer mix until smooth. Add more orange juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency. Pour half of the glaze recipe over each cakes. Let the cakes sit out until the glaze has dried well. Wrap each loaf and store in the refridgerator.