Orange Pound Cake

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 Pound Cake is the ultimate citrus treat!

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Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: slices

Equipment

5 mini loaf pans 5.75 by 3.25 by 2.25-inches (optional)
2 8-inch loaf pans optional
stand mixer

Ingredients

US Customary - Metric

Orange Pound Cake:

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups unsalted butter room temperature
2 cups granulated sugar
the zest of 2 oranges
6 large eggs room temperature
½ cup sour cream room temperature
⅓ cup orange juice
2 teaspoons vanilla extract

Orange Zest 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, sugar and orange zest on medium low speed 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 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)
On low speed, slowly add the flour mixture and mix until just combined. Stop the mixer, scrape the sides and bottom of the bowl with a rubber spatula and mix for another 10 seconds. Try to avoid over-mixing.
Generously grease the loaf pans generously with nonstick spray. This recipe makes either 2, 8-inch loaves or 5 mini loaves. Spoon the batter into the pans, filling no more than two-thirds full.
For 8-inch loaves, bake for 50-60 minutes, or until an inserted toothpick comes out clean. Mini loaf sizes will need less bake time (closer to 45-50 minutes). All ovens bake differently so be sure to keep an eye on it.
Let the orange pound cake cool in the pans for 20 minutes before removing and cooling completely on a wire rack.
Prepare the orange zest 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 20 minutes. 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.
I prefer to make this orange pound cake recipe in mini loaves (5.75 by 3.25 by 2.25-inches). They bake better and are easier to slice.
You can freeze loaves for later use. Freeze before glazing. Wrap loaves in plastic wrap and store in a freezer ziplock bag. Freeze for up to 3 months. 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.
If you love this recipe, you will also love my Lemon Pound Cake too!

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