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Orange Pound Cake with Orange Syrup and Orange Glaze

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This Orange Pound Cake is so delicious it’s like taking a bite of sweet sunshine! It’s loaded with amazing orange flavor. May become your new favorite!Orange Buttermilk Pound Cake

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 flavors 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 ballpark, its coated while its warm with an orange syrup and then its covered in an orange glaze!

Hello orang-iliousness!

Orange Buttermilk Pound CakeNot only is this cake loaded with orange sunshine-y 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!

Orange Buttermilk Pound Cake

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Orange Buttermilk Pound Cake
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Orange Pound Cake with Orange Syrup and Orange Glaze

This Orange Pound Cake is so delicious it's like taking a bite of sweet sunshine! It's loaded with amazing orange flavor. May become your new favorite!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 20 10 Slices For Each Cake
Author: Kathleen

Ingredients

CAKE:

  • 3 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1/4 Cup Fresh Orange Juice
  • 3/4 Cup Buttermilk at Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 2 Sticks Unsalted Butter at Room Temperature
  • 2 Cups Sugar
  • 5 Large Eggs at Room Temperature
  • 1/3 Cup About 6 Oranges Freshly Grated Orange Zest

ORANGE SYRUP:

  • 1/2 Cup Sugar
  • 1/2 Cup Fresh Orange Juice

GLAZE:

  • 2 Cup Powdered Sugar Sifted
  • 2-4 Tablespoons Fresh Orange Juice

Instructions

CAKE:

  • 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.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
  • In a small bowl combine orange juice, the buttermilk, and the vanilla and set aside.
  • 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.

SYRUP:

  • 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 the 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 the cake until the syrup is gone.  Cool the cakes on completely.

GLAZE:

  • Make the glaze by adding the powdered sugar and 2 tablespoons 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 cake. Let the cakes sit out until the glaze has dried well.  Wrap each loaf and store in the refrigerator.

Nutrition

Serving: 1/20 of the recipe | Calories: 241kcal | Carbohydrates: 53g | Protein: 4g | Fat: 1.6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 170mg | Potassium: 83mg | Fiber: 1g | Sugar: 38g | Vitamin A: 100IU | Vitamin C: 7.7mg | Calcium: 27mg | Iron: 1.1mg
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Recipe Notes For Orange Pound Cake:

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!

More Pound Cakes

Lemon Cream Cheese Pound Cake -Deliciously tender and moist with the right amount of lemon flavoring, topped with a lovely lemon glaze!
Kentucky Butter Cake -Tender, moist and deliciously unique, soaked with a wonderful Butter Sauce and topped with an amazing Butter Glaze.
Lemon Pound Cake – Moist and tender with the perfect lemon flavor!

Source: Ina Garten 

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Comments

  2. This reminds me of my childhood and going to my grandma’s house to eat Sunday dinner where she would always have a homemade cake cooked for dessert. Her orange cake was my favorite and I haven’t had it since she passed away 27 years ago. I love it!

    Reply

    • Hi, Ji.Thanks for sharing your memory with your grandma. I bet those are the best orange cake! I hope you’ll try this <3

      Reply

  3. O.M.G. So freaking good!! Made it with krusteaz gf flour and in a bundt pan since I didn’t have an extra loaf pan. I thought I had messed up, my batter looked very strange and tasted cakey (like straight flour and orange). Said screw it and baked it for 35 minutes. It got a smidge stuck on the top, no worries though. Be sure to use all the glaze and syrup (that’s what makes it extra moist). First night was good, just had a second bite (okay like 6) a few minutes ago and way better when it sits. I’m sure this would be great with a cream cheese frosting instead of the glaze, either way delicious. Thank you!!

    Reply

  4. Hey Kathleen. This cake is just brilliant…such a moist crumb and the perfect balance of sweetness with the syrup and glaze. Love it!

    Reply

  5. Hi Kathleen
    As long as you spray you bundt pan enough
    with cake release or similar,will turn out fine.

    Taste and texture perfect!

    Reply

    • Hi Ali! I can’t believe I haven’t tried this cake in a bundt pan yet! Thank you for letting everyone know. I’m really happy to hear you liked the cake <3

      Reply

    • Hi Ali. When you made the cake in the bundt pan did you have to double the recipe? If you didn’t double it did it come out a decent size or was it small in height?

      Reply

    • Hi Jodde. I haven’t tried baking it in any other pans yet.Sorry about that! I’d love to hear back from you if you do 🙂

      Reply

  9. Amazingly good!!!! I didn’t add the glaze because i didn’t have powder sugar at home but the cake texture and flavor is heavenly !!

    Reply

      • Hi Kathleen,
        Looking forward to baking this beautiful cake. Am I reading it right that each serving has 802 calories? How many servings per loaf? Is cal count for the whole loaf or 2 loaves? I know there’s 800 calories in a stick of butter alone. Appreciate any info on this.

        Reply

        • Hi Melissa, thank you for asking and pointing this one out <3 I updated the infos. There's 240 calories per slice. This recipe yields 2 loaves, with 10 slices each. I hope you'll this helps!

          Reply

    • Hi Allison. Honestly, I haven’t tried it yet. I’m concerned it may not release well out of the bundt pan. Has anyone else tried it in a bundt pan ?

      Reply

    • Hi Gaby. A 8 X 1 1/2 round pan and a 8 X 4 X 2 1/2 loaf pan has the same volume so it should work. I haven’t tried it yet so I’m not exactly sure how the baking time would be effected. Remember that the recipe uses 2 of the loaf pans. If you try it out I’d love to hear back from you 🙂 Hope that helps!

      Reply

  14. I made this cake today for a barb-e-que birthday party and it was such a hit. The cake was polished off and folks asked to share the recipe and I have ! Thank you

    Reply

    • Hey Debbie. I hope you enjoy the cake! Btw, I always save at least a spoonful of the batter as a little treat for the baker!

      Reply

    • Hey Christina. I’m with you regarding lots of flavor! Hope you make this cake and really enjoy 🙂

      Reply

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