Description
This delightful Orange Pound Cake is a moist, fragrant treat bursting with fresh citrus flavor. Made with a combination of zest, juice, and a creamy sour cream batter, it offers a perfect balance of tangy and sweet. Finished with a smooth orange-infused vanilla icing, this classic loaf cake is ideal for a cozy afternoon snack or a charming dessert.
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1/2 cup unsalted butter (softened)
- 3 tablespoons olive or avocado oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 3 tablespoons orange juice
Vanilla Icing
- 2 tablespoons unsalted butter
- 1 1/3 cups confectioners’ sugar
- 1 tablespoon orange juice
- Splash of milk (as needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper or lightly grease to prevent sticking and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation into the batter.
- Combine Sugar and Zest: In a large mixing bowl, combine the granulated sugar and orange zest. Rub them between your fingertips until fragrant to release the essential oils for maximum flavor.
- Cream Butter and Sugar: Add the softened unsalted butter to the sugar mixture. Using a hand mixer, beat until the mixture becomes light and fluffy, which typically takes 2 to 3 minutes.
- Add Wet Ingredients: Incorporate the olive or avocado oil, vanilla extract, and eggs one at a time into the creamed mixture. Blend thoroughly after each addition to create a smooth batter.
- Combine Dry Ingredients and Sour Cream: Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Then, add the sour cream and orange juice and mix until smooth.
- Finish Batter: Add the remaining dry ingredients and continue mixing on low speed until just combined. To ensure even mixing, fold the batter gently with a rubber spatula until smooth.
- Pour and Bake: Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Remove the cake from the oven and place it on a wire rack to cool completely in the pan before icing.
- Prepare Icing: Melt the butter in a small bowl. Add the confectioners’ sugar and orange juice, stirring until the icing is smooth. Add a splash of milk as needed to reach a thick yet pourable consistency.
- Ice the Cake: Spoon the prepared orange vanilla icing over the cooled cake, spreading it evenly for a beautiful finish.
- Serve: Allow the icing to set slightly before slicing and serving your delicious Orange Pound Cake.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- If you prefer a more intense orange flavor, increase the zest and juice slightly.
- You can substitute sour cream with Greek yogurt for a tangier twist.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
