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Orange Velvet Pound Cake

Orange Velvet Pound Cake

  • Author: Mary
  • Total Time: 1 hour 20 minutes
  • Yield: Serves approximately 12 slices 1x

Description

Indulge in the delightful flavors of our Orange Velvet Pound Cake, a moist and buttery dessert that bursts with the vibrant taste of fresh oranges. This cake is perfect for any occasion, be it a birthday celebration, brunch gathering, or simply a sweet treat for yourself. With its stunning two-tone glaze, this cake not only tastes amazing but also looks impressive on any dessert table. Each slice is a harmonious blend of citrusy goodness, making it a refreshing choice for dessert lovers. Easy to prepare with straightforward steps and simple ingredients, even novice bakers can create this showstopper. Serve it plain, with ice cream, or alongside fresh fruits for a versatile dessert experience that will leave everyone asking for seconds.

Ingredients

Scale
  • 2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tbsp orange zest
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup powdered sugar (for white glaze)
  • 2 tbsp milk (for white glaze)
  • 1 tsp vanilla extract (for white glaze)
  • 1 cup powdered sugar (for orange glaze)
  • 1/2 tbsp fresh orange juice (for orange glaze)

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a bundt pan.
  2. In a medium bowl, whisk together the cake flour, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in orange zest, orange juice, vanilla extract, and optional orange extract.
  6. Alternate adding the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Pour the batter into the prepared bundt pan and smooth out the top. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cooling in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
  9. For the white glaze, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable.
  10. For the orange glaze, whisk powdered sugar with fresh orange juice until glossy.
  11. Drizzle the white glaze over your cooled cake first, then follow up with the orange glaze.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 70mg

Keywords: Ensure eggs and butter are at room temperature for optimal blending. Adjust glaze consistency with more juice or milk as needed. For variations, try lemon or lime zest instead of orange.

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Find it online: https://worldsrecipes.com/orange-velvet-pound-cake/

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