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Orange Pound Cake

  • Author: Meagan


Super tasty! – borrowed directly from Ina Garten’s, ‘Barefoot Contessa Family Style’, but next time I will use 2 bigger loaf pans (9 x5) instead of the ‘regular’ sized ones I used this time – enjoy!



Orange Pound Cake

1 c. butter, room temperature AND 2 c. sugar

4 eggs, room temperature

1/3 c. orange zest (about 3 large, you’ll need their juice later)

3 c. flour

1/2 t. EACH baking powder AND baking soda AND salt

1/4 c. orange juice

3/4 c. buttermilk, room temperature

1 t. vanilla

Orange Syrup

1/2 c. EACH sugar AND orange juice


Preheat the oven to 350 and butter your 2, 9 x 5 loaf pans.  Using your electric mixer, cream the butter and sugar for about 5 minutes until fluffy, then beat in the eggs, one at a time, scraping down the sides as needed, and then mix in the orange zest.

In a separate bowl, mix together the flour, baking powder, baking soda and salt and then in a smaller bowl mix together the orange juice, buttermilk and vanilla.  Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour mixture.  Divide the batter evenly between your prepared loaf pans, smooth the tops and bake for 40 to 45 minutes, until the middles spring back to a light touch.

While the loaves are cooling in their pans – about 10 minutes – combine the sugar and orange juice for the orange syrup in a small pot and cook over low heat for a couple of minutes, while stirring, until the sugar dissolves.  Turn the loaves out onto a rack over a tray (or baking sheet) and carefully and evenly spoon the syrup over the loaves.  Allow the loaves to cool completely before serving or freezing.  It’s also recommended to ‘glaze’ them again with 1 cup of icing sugar mixed with a tablespoon or 2 of orange juice…but I haven’t tried this yet!

  • Category: Cakes, Loaves, Orange, Freezes Well


From Meagan's Kitchen

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