This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Nutrition Facts

628 calories; protein 7.5g 15% DV; carbohydrates 95.7g 31% DV; fat 25.1g 39% DV; cholesterol 149.7mg 50% DV; sodium 192mg 8% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This is a really lovely pound cake! It's got a great crumb, a great flavor, and a great glaze to boot! I adjusted the recipe slightly to use a bit less sugar (just as a personal taste preference), so I only used 1 1/2 cups sugar in the cake and 3/4 cup sugar in the glaze--and that was perfect. Would definitely do that amount of sugar again! I did find that the cook/bake times were a bit off for me. I pulled the cake after 64 minutes, and it was just a touch dry. So I would start checking it for doneness after about 55 minutes. And for the glaze, I found I needed to reduce it for about 25 minutes in order to get it to a 'syrup-y' thickness. It does make a lot of glaze too--so I might only use 1 cup orange juice and a 1/2 cup sugar next time (plus the orange zest). Overall though, this is a really nice orange-y flavored cake, and I would definitely make it again! Thank you for the recipe! Read More