Prep time: 15 mins | Cook time: 1 hr 10 mins | Total time: 1 hr 25 mins | Yield: 16 Servings
With amazingly light orange flavour this super moist pound cake with a heavenly cream cheese glaze is everything!
Ingredients
Cake:
1 and ¼ c. (282 grams) unsalted butter softened
3 c. (600 grams) granulated sugar
5 large Eggs
2 tbsp orange zest
2 tbsp fresh orange juice
3 c. (390 grams) all-purpose flour
1 tsp salt
½ tsp baking powder
1 c. (240 ml) milk
Glaze:
1 c. (120 grams) confectioners’ sugar
1-2 tbsp fresh orange juice
How to make Orange Pound Cake With Cream Cheese Glaze
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grab a 10-inch bundt pan, grease, and set it aside.
Step 3: Cream the butter and sugar with an electronic mixer fitted with a paddle attachment for about 3 minutes on medium-high speed until light and fluffy.
Step 4: Adjust the speed to medium-low. Add in the eggs a piece at a time, beating every after each addition. Then, add in the orange zest and juice. Beat for another 2 minutes, scraping down the pan until everything is well combined.
Step 5: Mix well the flour, salt, and baking powder in a large bowl. Add in the butter mixture. Then, gradually pour in the milk beating contentiously at low speed until just combined.
Step 6: Into the prepared pan, evenly pour the batter. Place inside the preheated oven and bake for about 60 to 70 minutes. Do a toothpick test to check if the cake is done.
Step 7: Remove the cake from the oven and onto a wire rack. Allow it to cool in the pan for at least 15 minutes until the cake is cool enough to touch. Then, invert onto a cooling rack to let the cake cool completely.
Step 8: Drizzle the cake with the glaze.
Glaze:
Step 1: Into a small bowl, add the confectioners’ sugar.
Step 2: To make a thin glaze, stir in enough orange juice to the confectioners’ sugar.
Notes:
Original Cream Cheese Glaze:
¼ c. (56 grams) unsalted butter softened
4 oz (56 grams) cream cheese, softened
2 c. (240 grams) confectioners’ sugar
1 tbsp fresh orange juice
To make the Original Cream Cheese Glaze:
Step 1: Combine the butter and cream cheese until smooth and creamy.
Step 2: Mix in the confectioners’ sugar until completely combined.
Step 3: Then, stir in the orange juice.
Step 4: Spread this over the cake.
Make-Ahead Tip:
1. Store the cake in an airtight container and keep it in the fridge for up to 5 days.
2. Or freeze for up to 3 months.
3. Before serving, thaw the cake in the fridge overnight.
Nutrition Facts:
YIELD: 16, SERVING SIZE: 1
Amount Per Serving: CALORIES: 418 | TOTAL FAT: 16g | SATURATED FAT: 10g | TRANS FAT: 0g | UNSATURATED FAT: 1g | CHOLESTEROL: 91mg | SODIUM: 175mg | CARBOHYDRATES: 64g | FIBER: 1g | SUGAR: 46g | PROTEIN: 5g
Ingredients
- Cake:
- 1 and ¼ c. (282 grams) unsalted butter softened
- 3 c. (600 grams) granulated sugar
- 5 large Eggs
- 2 tbsp orange zest
- 2 tbsp fresh orange juice
- 3 c. (390 grams) all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- 1 c. (240 ml) milk
- Glaze:
- 1 c. (120 grams) confectioners' sugar
- 1-2 tbsp fresh orange juice
Instructions
Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grab a 10-inch bundt pan, grease, and set it aside.
Step 3: Cream the butter and sugar with an electronic mixer fitted with a paddle attachment for about 3 minutes on medium-high speed until light and fluffy.
Step 4: Adjust the speed to medium-low. Add in the eggs a piece at a time, beating every after each addition. Then, add in the orange zest and juice. Beat for another 2 minutes, scraping down the pan until everything is well combined.
Step 5: Mix well the flour, salt, and baking powder in a large bowl. Add in the butter mixture. Then, gradually pour in the milk beating contentiously at low speed until just combined.
Step 6: Into the prepared pan, evenly pour the batter. Place inside the preheated oven and bake for about 60 to 70 minutes. Do a toothpick test to check if the cake is done.
Step 7: Remove the cake from the oven and onto a wire rack. Allow it to cool in the pan for at least 15 minutes until the cake is cool enough to touch. Then, invert onto a cooling rack to let the cake cool completely.
Step 8: Drizzle the cake with the glaze.
Glaze:
Step 1: Into a small bowl, add the confectioners' sugar.
Step 2: To make a thin glaze, stir in enough orange juice to the confectioners' sugar.
Notes:
Original Cream Cheese Glaze:
¼ c. (56 grams) unsalted butter softened
4 oz (56 grams) cream cheese, softened
2 c. (240 grams) confectioners' sugar
1 tbsp fresh orange juice
To make the Original Cream Cheese Glaze:
Step 1: Combine the butter and cream cheese until smooth and creamy.
Step 2: Mix in the confectioners' sugar until completely combined.
Step 3: Then, stir in the orange juice.
Step 4: Spread this over the cake.
Make-Ahead Tip:
1. Store the cake in an airtight container and keep it in the fridge for up to 5 days.
2. Or freeze for up to 3 months.
3. Before serving, thaw the cake in the fridge overnight.
