Glazed Orange Pound Cake
Take advantage of winter citrus by baking this glazed orange pound cake! The dense, buttery cake is made with freshly squeezed orange juice for a refreshingly bright flavor in both the batter and the glaze. By adding a touch of oil, it stays moist for several days, so you can enjoy it all week long with your morning coffee or afternoon tea!
Ingredients
For the pound cake:
- 240 g (2 cups) all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 300 g (1 ½ cups) granulated sugar
- Zest of 1 orange
- 227 g (16 tablespoon) unsalted butter, room temp
- 3 eggs, room temp
- 2 teaspoon vanilla extract
- 100 g (½ cup) orange juice, freshly squeezed
- 50 g (¼ cup) neutral oil
For the glaze:
- 170 g (1 ½ cups) powdered sugar, sifted
- 14 g (1 tablespoon) plain Greek yogurt, or sour cream
- 36 g (3 tablespoon) orange juice, freshly squeezed
Instructions
For the pound cake:
- Preheat the oven to 325 degrees F. Grease and line a 9x5 loaf pan or pullman pan with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and orange zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.
- Add the butter and cream for 3-4 minutes until light & fluffy.
- Mix in the eggs one at a time, then the vanilla extract.
- Alternate the dry ingredients with the orange juice and oil in 3 additions, mixing until just combined.
- Scrape the bowl down with a rubber spatula to ensure everything is mixed properly, then pour the cake batter into the prepared pan and smooth out the top into an even layer.
- Bake the pound cake for about 1 hour or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before topping with the glaze.
For the glaze:
- In a medium bowl, whisk together the powdered sugar, yogurt, and orange juice until smooth.
- Pour the glaze on top of the cooled cake, then slice and enjoy!
Notes
- Cream the butter & sugar for at least 3 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener.
- Use any neutral oil such as vegetable or canola. I prefer to use light-tasting olive oil.
Nutrition Facts
Serving: 1serving | Calories: 504kcal | Carbohydrates: 67g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 319mg | Potassium: 81mg | Fiber: 1g | Sugar: 48g | Vitamin A: 666IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg
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