Poundcakes have always been a favorite in my family. From way back my mom used to make poundcakes but this orange poundcake recipe is is newer to my collection. While it’s light and yummy at any time of the year, something about oranges makes me think about the holidays (probably because Santa used to leave oranges for me and my brother in our stockings). I hope your family will enjoy it as much as we have.
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We really like cakes at our house! A few of our favorites include Banana Nut Spice Cake, Oatmeal Cake, and Apple Pecan Bundt Cake with Maple Glaze.
Scratch cakes aren’t hard to make and we think they taste better than most box cakes (unless you’ve really added to them, that is).
What We Used To Make This Recipe
- electric stand mixer
- zester
- mixing bowls
- measuring cups and measuring spoons
- bundt pan (this one has a special keeper as well!)
- cooling racks
First, gather your ingredients. There’s nothing worse than being in the middle of a baking session and realizing you’re missing something!
Some ingredients go straight into the electric mixer, but some are mixed in a separate bowl prior to adding to the mixer.
Once the ingredients are combined, pour into your prepared bundt pan.
Once the cake has cooled and been turned out of the pan, drizzle the top with the glaze. Yummy!
Once that’s done, it’s time to sit back, serve, enjoy, and listen to the compliments…and requests for seconds.
Orange Poundcake
A tasty citrus flavored light dessert
Ingredients
For the cake batter:
- 1 cup salted butter
- 4 ounces cream cheese softened
- 3 cups sugar
- 6 large eggs
- 1 Tablespoon vanilla extract
- 2 teaspoons orange zest
- 1 cup orange juice
- 3 cups flour
- 1 teaspoon salt
- 3 teaspoons baking powder
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 1 Tablespoon orange juice
Instructions
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Preheat oven to 350 degrees and grease bundt pan.
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Start with butter and cream cheese at room temperature. Cream butter, cream cheese, sugar, & eggs with electric mixer. Add in vanilla, orange zest and orange juice and mix well.
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In a separate bowl, whisk the salt, baking powder and the flour together and beat this mixture into the egg mixture in three steps to make a batter.
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Bake in a greased Bundt pan at 350 F for 60 minutes or until it passes the toothpick test.
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Cool cake in the Bundt pan on wire rack for 30 minutes and remove the cake from pan. Allow the cake to continue to cool on the rack while you make the glaze.
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Place the cake on a serving platter and pour the glaze over a fully cooled cake. Let the glaze set before serving.
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More tasty recipes to try:
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I’m a retired educator, mom of three adult children, cancer warrior, sandwich generation member, and lover of life!
I help older women create & live a life they love through radical self acceptance, unapologetic goal pursuit, and relishing the joys of home.
Cranberry Orange Cobbler