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5 from 1 vote
Juicy Orange Pound Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This orange pound cake is moist on the inside with freshly squeezed orange juice. Perfect at home or as a gift when visiting friends and family. So good.

Course: Dessert
Cuisine: North American
Servings: 16
Author: Nelson Cardoso
Cake Ingredients
  • 2 3/4 cups unbleached flour (all-purpose flour will also work)
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 6 eggs room, temperature
  • 1 tbsp orange zest from about 1 orange
  • 6 tbsp freshly squeezed orange juice from about 1 1/2 navel oranges (for the batter and pouring over the cake)
  • 1 tsp pure vanilla extract
  • 1 cup sour cream
Orange Glaze
  • 2 tbsp unsalted butter
  • 2 tbsp freshly squeezed orange juice
  • 1 1/2 cups icing sugar
Directions for Cake
  1. Preheat the oven to 350 ºF.

  2. Grease (with room temperature butter) and flour a tube pan. Use a paper towel to make sure all nooks and crannies are covered in butter before applying the flour. Make sure to also get the centre and top edges of the pan with butter and flour to prevent sticking. Be generous with the layer of butter.

  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  4. In a large stand mixer bowl, beat the sugar and butter on medium high until light and fluffy. About 6 minutes.

  5. With the stand mixer still on medium high, add one egg at-a-time and let mix until completely combined.

  6. Stop the stand mixer and scrape the batter from the sides with a soft spatula into the centre.

  7. Add the orange zest, 2 tbsp orange juice and vanilla. Let the stand mixer run for another minute on medium low speed.

  8. Stop the stand mixer and scrape down the batter to the centre of the bowl.

  9. Start up the mixer again on the lowest speed.

  10. Carefully and slowly (to avoid a mess) spoon in or pour in the flour mixture a bit at-a-time.

  11. Mix on the lowest speed until the flour is well incorporated into the batter, about 2 minutes.

  12. Stop the mixer and remove the bowl.

  13. Add the sour cream to the stand mixer bowl and use a spatula to combine well, but be careful no to over-mix or beat.

  14. Pour/scoop (it'll be thick) the batter into the bundt pan.

  15. Place the cake pan in the oven on the middle rack and bake for 60 minutes or until the cake tester or toothpick comes out clean/dry.

  16. Once the cake comes out, let the cake cool in the pan for 20 minutes.

  17. Transfer out the cake to a cooling rack to cool from all sides.

  18. Let the cake cool for another 30 minutes.

  19. Place the cake on a cake plate or serving dish.

  20. Pour 4 tbsp of the freshly squeezed orange juice evenly and slowly over the cake. Pour slowly to let the orange juice disappear into the pours of the cake.

Directions for the Orange Glaze
  1. Once the cake is completely cool, prepare the orange glaze.

  2. In a sauce pan, melt the butter on medium.

  3. In a sauce pan, melt the butter on medium.

  4. Add the orange juice and powdered sugar, and whisk until completely combined.

  5. Keep whisking until the glaze is very smooth. About 3 to 4 minutes.

  6. 5. Carefully pour the hot glaze over and around the top edges of the cake. Let the glaze run down the outer and inner sides of the cake. You might have to help pour the last bit of glaze with a spoon since it starts to harden as soon as it starts to cool.

  7. Let the cake and glaze cool another 15 minutes before serving. Enjoy!

Recipe Notes

You will need 1/2 cup in total of freshly squeezed orange juice. Store bought 100% orange juice will do in a pinch, but in our opinion, freshly squeezed orange juice tastes better for this recipe.