Description
This easy orange pound cake is bursting with fresh citrus flavor and has an incredibly moist, tender crumb thanks to sour cream. Baked in a Bundt pan and finished with a simple orange glaze, it’s a showstopping dessert perfect for any occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Zest from 2 large oranges
- 1/4 cup (60ml) fresh orange juice
- 1/2 cup (120g) sour cream
- 2 teaspoons pure vanilla extract
- For the Orange Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh orange juice
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan.
- Let butter, eggs, and sour cream come to room temperature.
- In a large bowl, combine granulated sugar and orange zest. Rub zest into sugar with your fingers until fragrant.
- Using a stand mixer or hand mixer, beat softened butter with orange sugar on medium-high speed for 3-4 minutes, until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- In a small bowl, stir together sour cream, orange juice, and vanilla extract.
- With mixer on low, add half the dry ingredients to the butter mixture and mix just until combined.
- Add all the sour cream mixture and blend gently.
- Add remaining dry ingredients and mix just until combined. Do not overmix.
- Spoon batter into prepared Bundt pan, smooth the top, and tap pan lightly to remove air pockets.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cake cool in pan for 15-20 minutes, then invert onto a wire rack and cool completely.
- For the glaze: Whisk powdered sugar with 2-3 tablespoons orange juice and a pinch of salt until thick but pourable.
- Drizzle glaze over cooled cake and garnish with extra orange zest if desired.
Notes
For best results, use room temperature ingredients and freshly squeezed orange juice. Grease and flour the Bundt pan thoroughly to prevent sticking. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store at room temperature for up to 3 days, or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake (about 1 slice)
- Calories: 350
- Sugar: 28
- Sodium: 180
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
Keywords: orange pound cake, Bundt cake, citrus dessert, easy pound cake, moist cake, orange glaze, brunch cake, homemade cake, family recipe, spring dessert