Glazed Orange Pound Cake Recipe

The extra-moist Glazed Orange Pound Cake with cream cheese and sour cream is zesty with orange juice.  


FOR THE POUND CAKE: – 1 1/2 cups unsalted butter, at room temperature – 1 (8-oz.) package cream cheese, at room temperature – 2 cups white sugar – 1/4 cup sour cream – 1/4 cup Florida’s Natural® No-Pulp Orange Juice – 1 1/2 teaspoons vanilla extract – 5 large eggs, at room temperature – 3 cups all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon kosher salt  FOR THE GLAZE: – 1 1/2 cups confectioners’ sugar – 2 Tablespoons unsalted butter, melted – 3 Tablespoons Florida's Natural No-Pulp Orange Juice, plus more as needed

Heat the oven to 325°F. Grease and lightly flour a 10- or 12-cup bundt pan.  Beat butter and cream cheese on medium-high speed in a stand mixer with the paddle attachment for 2 minutes until smooth.   

Step 1


Add sugar and beat 1 minute until smooth. Beat sour cream, orange juice, and vanilla extract for 1 minute. Each egg should be added slowly and beaten until incorporated.  

Step 2

Beat in flour, baking powder, and salt until mixed. Pour batter into cake pan. Bake the cake for 70–80 minutes until a toothpick inserted comes out clean and it is dark golden.  

Step 3

Let the cake cool in the pan after removing it from the oven. Make the glaze while the cake cools.  

Step 4

Sift confectioners' sugar into a medium basin. Whisk melted butter and orange juice until smooth. The glaze should drip into thick ribbons.  

Step 5

Release the cake by inverting the pan onto a dish. Let it set for 10 minutes after glazing, then slice and serve.  

Step 6


– Calories: 422kcal,  – Carbohydrates: 55g,  – Protein: 4g,  – Fat: 21g,  – Saturated Fat: 13g,  – Polyunsaturated Fat: 1g,  – Monounsaturated Fat: 6g,  – Trans Fat: 1g,  – Cholesterol: 103mg,  – Sodium: 87mg,  – Potassium: 70mg,  – Fiber: 1g,  – Sugar: 37g,  – Vitamin A: 687IU,  – Vitamin C: 4mg,  – Calcium: 36mg,  – Iron: 1mg

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