This sweet bread is as rich and velvety as a pound cake. Made with fresh orange zest and juice, it’s bursting with flavor. This Orange Dream Pound Cake is the ultimate citrus treat!
1 & 1/2 cup (339g) unsalted butter, room temperature
2 cups (396g) granulated sugar
the zest of 2 oranges
6 eggs, room temperature
1/2 cup (114g) sour cream, room temperature
1/3 cup orange juice
2 teaspoons vanilla extract
Glaze:
2 cups powdered sugar
2–3 Tablespoons milk
the zest of 1 orange
Instructions
Preheat oven to 325°F.
In a medium bowl, combine the flour, baking powder and salt. Set aside
In the bowl of an electric mixer, using the whisk attachment, cream together the butter and sugar for two minutes until fluffy. Stop halfway through to scrape the sides of the bowl with a rubber spatula. Be sure there are no clumps of unmixed butter.
Add the orange zest and combine.
Add the eggs one at a time, mixing after each addition.
Add the sour cream, orange juice and vanilla. Mix until combined. (Mixture may separate a bit, but it will come together when flour is added)
Slowly add the flour mixture and mix until just combined. Stop the mixer, scrape the sides and bottom of bowl with a rubber spatula and mix for another 10 seconds. Try to avoid over-mixing.
Grease loaf pans generously with nonstick spray. Spoon batter into pans, filling no more than two-thirds full.
Bake for 50-60 minutes, or until an inserted toothpick comes out clean. Mini loaf sizes will need less bake time (closer to 50 minutes). Full size loaves will need more bake time (closer to 60 minutes). All ovens bake differently so be sure to keep an eye on it.
Let bread cool in the pans for 30 minutes before removing and cooling completely on a wire rack.
Prepare the glaze by combining the powdered sugar, milk and orange zest. Add more powdered sugar or milk to get a thick consistency.
Drizzle over loaves after they have completely cooled. The glaze should set up and harden in about 30 minutes.
Slice, serve and enjoy!!
Notes
Each oven bakes differently. When making this recipe for the first time, check the bread about 10 minutes before suggested bake time. Rotate pans if oven is baking with hot spots. Cover loosely with foil if bread is browning too much before it’s baked all the way through – this will prevent it from browning too much while it continues the bake the center.
You can freeze loaves for later use. Freeze before glazing. When thawing out the loaves, take them out of the freezer the night before and let thaw on counter. Glaze about 30-60 minutes before serving.
You can also freeze orange zest for up to 3 months. I like to freeze lots of zest when citrus is in season and use for later!
If you love this recipe, you’ll also love my Lemon Coconut Bread!