ORANGE JUICE POUND CAKE
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Moist and buttery, my Old Fashioned Buttermilk Orange Juice Pound Cake is bursting with orange flavor. The orange glaze adds a nice sweetness and the candied orange slices make a beautiful presentation.
If you like this Old Fashioned Buttermilk Orange Juice Pound Cake recipe, you may also like the other pound cake recipes in my Pound Cake Series.
Old Fashioned Buttermilk Orange Juice Pound Cake
This cake is an incredibly fragrant and moist pound cake recipe with both orange zest and orange juice in it. It has a nice citrus flavor without being tart like a lot of lemon desserts are.
The texture of this pound cake is soft and tender with a fine crumb.
A lot of orange flavored cakes get the orange flavor from extract or gelatin. This recipe calls for strictly natural flavors from the fruit itself. You’ll find it to be lightly orange yet perfectly flavored.
This is a beautiful cake that’s great for any season or any celebration. For those of you that don’t like overly rich desserts, thick frosting, or chocolate, this is the ideal dessert cake for you!
I have tested and reviewed a lot of pound cake recipes. Get all of the recipes here.
Orange Juice Pound Cake Tips
- Don’t fill your pan closer than 1 inch from the top. You’ll risk it rising and over-flowing.
- I always sit bundt, tube, and spring-release pans on a cookie sheet when baking. Any oven-safe pan with at least a 1-inch side will work. This will catch any overflow when baking.
- It’s super important to correctly measure flour. Read this post if you’re unsure how to measure.
- In addition, the standard for egg size in recipes, unless otherwise stated, is a large egg.
- Finally, when baking, you’ll always want the refrigerated ingredients to be at room temperature. Allow the
butter , eggs, milk, etc. to sit on the counter an hour or so before beginning the recipe.
Please read this post for the recipe for Candied Orange Slices.
Check out some of my most popular recipes
Old Fashioned Buttermilk Orange Juice Pound Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 and ½ cups granulated sugar
- 1 cup butter softened
- 2 tablespoons orange zest about 2 oranges
- 5 large eggs eggs at room temperature
- 1/2 cup buttermilk
- 1/2 cup orange juice
- Candied Orange Slices for garnish See link in post above
Glaze
- 1 cup powdered sugar (aka confectioners) sifted
- 1 teaspoon orange zest
- 3 tablespoons orange juice either fresh squeezed or pre-made is fine
- ¼ teaspoon pure vanilla extract clear vanilla if you have it so it doesn’t tint the glaze
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 10-inch bundt pan or 10-inch tube pan
- In a medium bowl, combine the flour, baking powder, and salt.
- In the bowl of an electric mixer, cream butter, sugar, and zest until smooth and fluffy.
- Add eggs one at a time beating. Mix for 3 minutes until light and fluffy.
- Mix together the buttermilk and orange juice.
- Reduce mixer speed to low. Add flour mixture alternately with buttermilk mixture beginning and ending with flour mixture.
- Pour batter into the prepared pan.
- Bake 60 minutes or until wooden pick inserted in the center comes out clean or with dry crumbs.
- Cool in the pan on a wire rack for 20 minutes before loosening sides and inverting onto serving platter.
- Garnish with Glaze and Candied Orange Slices
GLAZE RECIPE:
- Whisk together confectioners sugar, orange juice, and vanilla until smooth. Spoon over slightly warm cake and let the glaze drip over the side.
- Serve warm or room temperature.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Can I pulse the orange zest and sugar on small burst as not to make the sugar to fine to make an orange sugar.
I think that would be fine to do.