Moist orange pound cake recipe with delicious glaze from the Barefoot Contessa, Ina Garten.
This orange pound cake recipe is one that you will want to bookmark, save, type on your text pad, whatever it takes, do not forget this recipe.
Oh.my.goodness. This Cake.
Bursting with fresh orange flavor, and oh so moist, and topped off with a glaze topping. It just does not get any better.
Not to mention, the aroma in your house while baking the cake and after it is out of the oven, over the top amazing.
The recipe below is an adaptation from Ina Garten’s orange pound cake recipe. Thank you Ina.
I am certain this cake will be on heavy rotation in our monthly meal and dessert plans.
How do you make a moist orange cake?
This recipe utilizes buttermilk and fresh orange juice to kick up the moist factor. There is also a 1/3 cup of orange zest, which helps as well.
How do you zest an orange?
I like using a microplane to zest oranges, lemons and limes. It makes the process super easy.
How do you make an orange juice cake?
This recipe includes 3/4 cup orange juice as well as buttermilk. I think including the buttermilk to offset the sweetness of the orange juice works really well.
You might also enjoy:
Small Cake Recipe with Almond Buttercream Frosting
SAVE THIS ORANGE POUND CAKE TO YOUR “DESSERTS” PINTEREST BOARD!
And, let’s be friends on Pinterest! I’m pinning delicious recipes all the time.
Orange Pound Cake
Moist orange pound cake recipe with delicious glaze from the Barefoot Contessa, Ina Garten.
Ingredients
- 1/2 lb unsalted butter (2 sticks)
- 2 1/2 cups granulated sugar, divided
- 4 extra large eggs, room temperature
- 1/3 cup grated orange zest (6 oranges)
- 3 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 3/4 cup freshly squeezed orange juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 tsp vanilla extract
Glaze
- 1 cup confectioner's sugar, sifted
- 1 1/2 tbsp freshly squeezed orange juice
Instructions
Heat oven to 350 degrees. Spray butter spray on bottom of two bread loaf pans (8 1/2 x 4 1/2 x 2 1/2 in). Line the bottoms of pans with parchment paper.
Cream butter and 2 cups of the granulated sugar in bowl of electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With mixer on medium speed, beat the eggs, one at a time, then mix in orange zest.
In large bowl, sift together flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a toothpick inserted in center comes out clean.
While cakes bake, in a medium saucepan, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice over low heat, until sugar dissolves.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
For the glaze, stir together the confectioner's sugar and orange juice in a bowl, mixing with a wire whisk, until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of each cake and allow the glaze to dry.
Recipe Notes
Adapted from Ina Garten
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