Delicious Orange Pound Cake Recipe with Heavenly Glaze
Hey there, foodies! Today I have an amazing treat for you – my fresh orange pound cake with orange glaze recipe. I’m thrilled to share this recipe with you because it is one of my all-time favorites. This cake is everything you could ask for in afternoon tea, dessert or morning coffee.
There’s nothing like a flavorful, moist cake to satisfy our cravings and bring a smile to our faces. Just imagine the refreshing taste of freshly squeezed oranges blended into a soft, scrumptious cake that melts in your mouth. And on top of that, we’ll add a tangy yet sweet orange glaze to elevate the flavor profile to another level.
This recipe is perfect for any occasion or season because of how versatile and adaptable it can be. The unique combination of flavors and textures makes it an unprecedented best-seller at bakeries worldwide. Whether you’re serving guests or treating yourself, this cake never disappoints.
So why not gather your ingredients, put on your apron, and let’s get baking? Trust me; you don’t want to miss out on the most delicious indulgence of your life. Let’s make this best-ever glazed orange pound cake together!
Why You’ll Love This Recipe
Listen to me, my friends, if you are an avid baker who’s always in search of a fabulous and easy-to-make cake recipe that combines delicious flavors, then you must try this Fresh Orange Pound Cake with Orange Glaze recipe! Trust me; this cake is a classic British dessert that will instantly transport your taste buds to a lively orange grove.
Now, let me tell you why you’ll love this recipe. Firstly, this Orange-pound cake is utterly versatile – it can be served for breakfast, as a snack or afternoon tea, or even as an indulgent dessert. Secondly, the fresh zest of oranges used in both the cake and glaze provide a burst of tangy goodness with every bite – a perfect pick-me-up when you need it! Lastly but surely not least, the orange glaze on top is the absolute crowning glory to this masterpiece; made with fresh oranges and confectioners’ sugar, it balances out the slight buttery sweetness of the pound cake perfectly.
To be honest, this Orange Pound Cake reminds me of my childhood summers spent in my grandma’s orange orchard. The freshness of the ingredients and the overall taste of this recipe makes it the best orange pound cake recipe out there.
So why not try something new and bake a cake that is sure to impress not just your loved ones’ taste buds but also their hearts? Trust me on this one – once you take a bite of this glazed orange pound cake, you’ll fall head over heels in love with it too!
Ingredient List
Let’s dive into the ingredient list, this Fresh Orange Pound Cake with Orange Glaze Recipe calls for some common ingredients that you likely have at home. Here’s what you need:
For the cake:
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of unsalted butter, softened to room temperature
- 3 cups of granulated sugar
- 6 large eggs, at room temperature
- zest of 2 fresh oranges
- 1/3 cup of freshly squeezed orange juice
- 1 teaspoon of vanilla extract
For the glaze:
- 2 cups of confectioners’ sugar
- 2 to 3 tablespoons of freshly squeezed orange juice
- zest of 1 fresh orange
The recipe uses a total of nine oranges, so make sure you have enough citrus on hand before you get cooking! Now let’s get into how-to make this deliciousness!
The Recipe How-To
Now, let’s get baking. Make sure to preheat your oven to 350°F (175°C) and butter and flour a 9 x 5-inch loaf pan which will guarantee that the cake won’t stick.
Step 1: Prepare the Dry Ingredients
In a medium mixing bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt.
Step 2: Cream the Butter and Sugar
In a separate mixing bowl, cream 2 sticks of unsalted butter softened and 2 and a half cups of granulated sugar until light and fluffy for about five minutes on medium-high speed.
Step 3: Add Orange Zest and Juice
Grate the zest from two oranges into the bowl with the beaten butter and sugar mixture before adding in 1/4 cup of fresh orange juice. Continue to beat until combined.
Step 4: Mix in Eggs
Beat in each of six large eggs room temperature (one at a time) into the mixture. Make sure they are room temperature; otherwise, they will not incorporate well into the batter.
Step 5: Alternate dry ingredients with Liquid Ingredients
Reduce mixer speed down to low speed gradually add in prepared dry ingredients alternately with a third-half cup of milk mixed with 1-2 teaspoons of vanilla extract (you can use almond extract instead if you prefer) until it is just blended together.
Step 6: Get Ready to Bake!
Pour the batter into your prepared loaf pan lined with parchment paper so that it hangs over both sides then bake for approximately one hour until done using a toothpick test.
Note that oven times may vary, so check periodically; however, avoid opening during the first thirty minutes as this can cause sinking in the middle.
Step 7: Prepare Orange Glaze
While waiting for the cake to cool down, prepare the orange glaze recipe. In another small mixing bowl, combine 1 cup of powdered sugar orange, 2 tablespoons of melted butter, 2 tablespoons of fresh orange juice, and 2 teaspoons of orange zest. Whisk until it becomes a smooth glaze.
Step 8: Add Your Glaze
After cooling the cake on a wire rack for at least 20 minutes, pour your orange glaze over the top of your freshly cooked pound cake. It’s optional, but you can sprinkle extra orange zest over the top or add some cranberries for decoration.
That’s it! Your delicious and moist fresh orange pound cake with orange glaze is ready to serve.
Substitutions and Variations
Are you looking to put a twist on the classic orange pound cake recipe? Look no further! There are endless possibilities for substitutions and variations to make this recipe your own. Here are a few ideas to get you started:
1. Cranberry Orange Pound Cake: Add 1 cup of fresh or dried cranberries to the batter for a tart and tangy twist on the traditional recipe.
2. Lemon Orange Pound Cake: Swap out the oranges for lemons, and use lemon juice and zest in both the cake and glaze for a bright and citrusy flavor.
3. Orange Loaf Cake: Instead of using a traditional pound cake mold, pour the batter into a loaf pan for an easy-to-slice treat.
4. Orange Sponge Cake: Use cake flour instead of all-purpose flour, and separate the eggs to create a lighter, airier sponge cake.
5. Bundt Cake: Pour the batter into a bundt pan for an elegant presentation, and top with a sweet orange syrup for added moisture and flavor.
6. Butter Cake Variation: Substitute half of the granulated sugar with brown sugar for added depth and caramel notes in the cake.
7. Sour Cream Variation: Add 1/2 cup of sour cream to the batter for a tangy richness that pairs perfectly with the citrus flavors.
These simple substitutions and variations will take your orange pound cake to the next level, making it an even more impressive dessert option. Experimentation is key when it comes to baking, so don’t be afraid to get creative in the kitchen!
Serving and Pairing
Orange Pound Cake with Orange Glaze is a perfect dessert for any occasion – from family dinners to special celebrations. The cake’s bright orange color and vibrant flavor will be sure to catch everyone’s attention. It is best served freshly glazed with a light dusting of powdered sugar over the top.
You can serve Orange Pound Cake as a stand-alone dessert or dress it up with seasonal fruits like fresh berries, kiwis, or sliced mangoes. I highly recommend serving this cake alongside whipped cream infused with orange zest, which will amplify its flavor even further.
If you are looking for something more indulgent, try serving your Orange Pound cake with vanilla bean ice cream or sweetened whipped cream. These creamy pairings beautifully balance the acidity of the oranges in the cake and make for a delectable combination that will leave your taste buds wishing for more.
This cake is also an excellent dessert to serve at a brunch or tea party – it pairs perfectly with a cup of hot tea or coffee. The zesty aroma of fresh citrus will create an atmosphere of warmth and coziness, making your guests feel right at home.
Get creative and start experimenting with different pairings to take this classic pound cake recipe to the next level!
Make-Ahead, Storing and Reheating
Listen up, folks! Even though this Fresh Orange Pound Cake with Orange Glaze recipe is so darn tasty, there’s a chance you won’t be able to finish it all in one sitting. When that happens, you want to make sure you know how to store it properly so it doesn’t go to waste.
First things first, let’s talk about making this pound cake ahead of time. You can easily make it a day or two in advance and store it at room temperature, covered tightly with plastic wrap or aluminum foil. Just make sure the glaze has completely set before wrapping it up.
Now, let’s say you’re craving a slice of this deliciousness a few days later. The best way to store the cake for longer periods of time is to freeze it. Wrap the cake tightly with plastic wrap and then again with aluminum foil. Label and date the package before popping it in the freezer.
When you’re ready to bring the cake back out of hibernation, simply take it out of the freezer and let it thaw on the counter for a few hours. Once it’s completely thawed, you can reheat individual slices in the microwave for 15-20 seconds until warm.
As far as storing leftover glaze goes, let me tell you – that stuff is like liquid gold. Do not let it go to waste! Store any leftover glaze in an airtight container in the refrigerator for up to a week. When you’re ready to use it again, just pop it in the microwave for a few seconds until melted and pourable.
There you go – all my tips and tricks for making sure nothing goes to waste when it comes to this Fresh Orange Pound Cake with Orange Glaze recipe. Enjoy!
Tips for Perfect Results
There is no denying that pound cakes can be finicky, but don’t let that discourage you from trying your hand at making an orange pound cake. With the right techniques and tools, you too can make a moist and delicious cake packed with tangy citrus flavor. Below are my top tips for ensuring that your cake turns out perfectly every time.
Firstly, ensure that all of your ingredients are at room temperature before starting to bake this orange pound cake recipe. The butter needs to be soft enough to cream with the sugar properly, and eggs mix better when they are at room temperature as well. Cold ingredients will result in a less smooth batter, which may lead to a dry and dense cake.
Secondly, be sure to measure your flour correctly by using a kitchen scale or measuring cups (if you don’t have a scale). Too much flour will result in a dry and crumbly cake, and too little will create a cake that doesn’t hold together well. I recommend spooning flour into the measuring cup instead of scooping it directly with the cup, which can lead to compacted flour.
The next tip is not to overmix your batter once you’ve added the flour mixture. Overmixing will activate the gluten in the flour, causing the cake to become tough instead of tender. It’s best to stop mixing once you can’t see any more white streaks of flour in the batter.
Another pro tip is to use freshly squeezed orange juice and zest for maximum citrus flavor. In addition, sift your confectioner’s sugar before using it for both the cake and glaze recipes. This small step will ensure that there are no lumps in your glaze, resulting in a more consistent texture.
Finally, do not skip adding the glaze to this orange pound cake recipe! The glaze helps lock in moisture, which makes for a deliciously tender and moist cake with intense zesty flavors. To make it, mix together orange juice and powdered sugar until smooth and pour over the cooled cake.
By following these easy tips, you’ll soon be baking the best orange pound cake with the glazed orange topping that will have everyone begging for your recipe!
Bottom Line
So there you have it, my friends – my recipe for the best-ever Fresh Orange Pound Cake with Orange Glaze. Few flavors beat that bright, zesty taste of fresh oranges infused into moist and delicious cake. And if you follow this recipe to a T, I guarantee your friends and family will be angling for seconds (and possibly thirds!).
This cake is perfect for any occasion. Whether it’s an indulgent treat during tea time or as part of a brunch spread, or even as a special dessert at your next dinner party – it’s versatile enough to impress in any setting.
So go ahead and give this recipe a try – I can promise you won’t regret it. The rich blend of orange zest and tangy juice in every bite will be sure to tantalize your taste buds.
Remember to play around with some optional ingredients too, such as adding cranberries to add some tartness or substituting sour cream for some added richness.
Thank you for taking the time out of your busy schedule to peruse through this recipe article. Now, let’s get baking!
Fresh Orange Pound Cake with Orange Glaze Recipe
Ingredients
- 8 ounces butter, room temperature
- 1 cup sugar
- 2 large eggs, room temperature
- 3 large egg yolks, room temperature
- 3 medium oranges, zested
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
GLAZE
- 2 cups confectioners' sugar
- 1/4 cup fresh orange juice
Garnish
- 2 ounces sliced almonds, finely chopped
Instructions
- Preheat oven to 400 degrees F.
- Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins).
- In an electric mixer, fitted with paddle attachment, combine the butter and sugar.
- Beat until smooth.
- Add the eggs and yolks, 1 at a time, and continue to beat until incorporated.
- Add the orange zest and vanilla.
- Add the flour and salt, 1/2 cup at a time until the batter is smooth.
- Spoon 1/3 cup of the batter into the prepared pans.
- Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden.
- Remove from the oven and cool slightly.
- Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioner's sugar and orange juice together.
- Whisk until smooth.
- Place the wire racks over a baking sheet, lined with parchment paper.
- Drizzle the glaze over each cake.
- Sprinkle the top of each cake with the almonds.
- Cool the cakes at room temperature.
- Place the cakes on a serving platter and serve.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.