Orange Pound Cake

Name: Orange Pound Cake
Total time: 90 min
Yield: 12 Servings
Ingredients: 3 cups all-purpose flour; ½ teaspoon baking powder; 🧂 ½ teaspoon salt; ¼ teaspoon baking soda; 🍭 3 cups white sugar; 🧈 1 cup unsalted butter, at room temperature; 🥚 6 large eggs, at room temperature; 1 teaspoon vanilla extract; 🍊 2 medium oranges, zested; 1 cup sour cream, at room temperature; 🍊 1 ½ cups fresh orange juice; 🍭 1 cup white sugar; 🍊 1 medium orange, zested; 🧈 3 tablespoons unsalted butter

Cost $12, save $8

Source: Recommended by CookPal

90 Min
12 Servings
$12

Orange Pound Cake

Cost $12, save $8

Source: Recommended by CookPal

90 Min
12 Servings
$12

INGREDIENTS

Dry Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 🧂 ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients
- 🍭 3 cups white sugar
- 🧈 1 cup unsalted butter, at room temperature
- 🥚 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 🍊 2 medium oranges, zested
- 1 cup sour cream, at room temperature
Syrup
- 🍊 1 ½ cups fresh orange juice
- 🍭 1 cup white sugar
- 🍊 1 medium orange, zested
- 🧈 3 tablespoons unsalted butter

STEPS

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).

Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.

Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes.

Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.

While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time.

Drizzle warm syrup over cake slices before serving.

NUTRIENTS

Per 1 serving

🔥

628

Calories

8
Protein
96
Carbs
25
Fats

💡 Ensure all ingredients are at room temperature for a smoother batter.To heighten the orange flavor, use fresh orange juice and zest from the oranges.Store leftover cake in an airtight container to keep it moist for up to 3 days.Pair with a scoop of vanilla ice cream for an indulgent dessert.