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Orange Pound Cake

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A classic, moist, and flavorful orange pound cake with a rich bourbon orange glaze, perfect for any occasion.

Ingredients

Scale
  • 3 3/4 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 3/4 cups (3 1/2 sticks) unsalted butter, at room temperature
  • 2 1/3 cups granulated sugar
  • 8 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • For the Bourbon Orange Glaze:
  • 3 tablespoons butter
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 1 cup confectioners’ sugar
  • 2 ounces bourbon whisky

Instructions

  1. Preheat oven to 350°F. Grease and flour a bundt pan or loaf pans.
  2. In a medium bowl, sift together cake flour, baking powder, and salt; set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Add vanilla extract and orange zest; beat vigorously for several minutes.
  6. Gradually add the flour mixture and mix well until fully incorporated.
  7. Pour batter into prepared pan(s) and smooth the top.
  8. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cake in pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. To make the glaze, melt butter in a small saucepan over medium heat.
  11. Add orange juice and orange zest; bring to a simmer.
  12. Remove from heat and whisk in confectioners’ sugar and bourbon until smooth.
  13. While the cake is still warm, poke holes in the top and pour glaze evenly over the cake.
  14. Allow glaze to set before serving.

Notes

You can substitute orange juice for bourbon in the glaze if you prefer a non-alcoholic version. This cake is best served at room temperature and can be stored covered for up to 3 days.

Nutrition

Find it online: https://www.receipster.com/orange-pound-cake/

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