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Glazed Orange Pound Cake Recipe

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4.4 from 6 reviews

This Glazed Orange Pound Cake is a delightful twist on the classic pound cake, infused with fresh orange zest and juice for a bright, citrusy flavor. The cake is moist and tender, topped with a smooth, tangy orange glaze made from powdered sugar, Greek yogurt, and fresh orange juice. Perfect for a sweet breakfast treat, afternoon tea, or dessert, this loaf cake balances richness with refreshing citrus notes.

  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 240 g all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 300 g granulated sugar
  • Zest of 1 orange
  • 170 g powdered sugar (sifted)

Wet Ingredients

  • 227 g unsalted butter, room temperature
  • 3 eggs, room temperature
  • 2 teaspoon vanilla extract
  • 100 g orange juice, freshly squeezed
  • 50 g neutral oil (such as vegetable or canola oil)
  • 14 g plain Greek yogurt (or sour cream)
  • 36 g orange juice, freshly squeezed (for glaze)

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and line a 9x5-inch loaf pan or pullman pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside.
  3. Incorporate Sugar and Zest: Using the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and orange zest. Rub them together with your fingers until the mixture resembles wet sand and releases a fragrant orange aroma.
  4. Cream Butter and Sugar: Add the room temperature unsalted butter to the sugar and zest mixture. Beat on medium speed for 3-4 minutes until the mixture is light, fluffy, and well combined.
  5. Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and blend until combined.
  6. Alternate Dry and Wet Ingredients: Gradually add the dry ingredient mixture and the orange juice with neutral oil alternately in three additions. Mix on low speed until just combined after each addition to avoid overmixing.
  7. Combine Batter and Bake: Scrape down the sides and bottom of the mixing bowl with a rubber spatula to ensure all ingredients are well mixed. Pour the batter into the prepared loaf pan and smooth out the top evenly.
  8. Bake the Cake: Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely in the pan before glazing.
  9. Prepare the Glaze: In a medium bowl, whisk together the sifted powdered sugar, plain Greek yogurt (or sour cream), and freshly squeezed orange juice until the glaze is smooth and lump-free.
  10. Glaze and Serve: Pour the glaze evenly over the completely cooled cake. Allow the glaze to set for a few minutes before slicing. Serve and enjoy your moist, citrus-infused pound cake!

Notes

  • Using room temperature eggs and butter helps achieve a smooth, well-emulsified batter.
  • Freshly squeezed orange juice and zest provide the best citrus flavor.
  • For a dairy-free glaze alternative, substitute the Greek yogurt with coconut yogurt or omit it and adjust powdered sugar for consistency.
  • The neutral oil adds moistness without overpowering the orange flavor.
  • If you prefer a more intense orange flavor, add a teaspoon of orange extract along with vanilla.
  • Make sure the cake is completely cooled before glazing to prevent the glaze from melting and running off.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/glazed-orange-pound-cake-recipe/