Orange Pound Cake

This dense, fine-textured pound cake is so rich and buttery that all you need to frost it with is a drizzle of orange icing.

Orange Pound Cake
Servings: 24 Prep 15 mins Bake 350°F 35 mins Bake 300°F 45 mins to 50 mins


  • 1 3/4 cups (3 1/2 sticks) unsalted butter, softened
  • 2 3/4 cups granulated sugar
  • 8 eggs
  • 1 teaspoon orange extract
  • 2 teaspoons grated orange rind
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup fresh orange juice (from 3 oranges)
  • 3/4 cup confectioners' sugar
  • 1 tablespoon orange juice plus 1 teaspoon water

Make It

1. Heat oven to 350 F. Butter and flour 10-inch tube pan. Tap out excess flour.

2. Beat butter in bowl until creamy. Gradually beat in sugar until fluffy, scraping down bowl. Add eggs, one at a time. Beat in extract and rind.

3. Combine flour, baking powder and salt in small bowl. Gradually beat into butter mixture on medium speed, alternating with orange juice. Beat 2 minutes, scraping down bowl occasionally, until thick and creamy. Pour into prepared pan.

4. Bake at 350 F for 35 minutes. Lower heat to 300 F. Bake 45 to 50 minutes or until toothpick comes out clean. Cool in pan on rack 15 minutes; turn cake out on rack; cool completely.


5. In a bowl, whisk confectioners' sugar and thinned juice until smooth. Drizzle over cooled cake. Let dry before slicing and serving.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 306, Fat, total (g): 15, chol. (mg): 107, sat. fat (g): 9, carb. (g): 39, fiber (g): , pro. (g): 4, sodium (mg): 170, Percent Daily Values are based on a 2,000 calorie diet.