Home » Desserts

BUTTERY ORANGE POUND CAKE

ByJudy Yeager
18 Comments

This Buttery Orange Pound Cake is so good and makes a great dessert anytime.  This cake is wonderful with coffee, serve it with a fruit topping, whipped cream or ice cream on top for a delicious treat your friends and family will love.

3/4 cup butter or margarine or 12 tablespoons, softened
3/4 cup sugar
3 eggs
1/2 cup milk (I use 2%)
1/2 cup sour cream
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons orange zest
1/3 cup orange juice
 
Cream butter and sugar with mixer;  add eggs and continue mixing. Mix in the milk and sour cream.  Turn mixer to low before adding flour mixture.   Whisk together flour, salt and baking powder and add to liquids. Add the orange zest and orange juice.  Spray a 9 x 5 loaf pan generously.  Pour in batter.  Tap pan on counter top to release any air bubbles. Bake in preheated 350 degree oven for 1 hour testing for doneness.  Let cool and remove from pan.  Add orange glaze.
 
Orange Glaze
 
1/4 to 1/2 cup orange juice
1 1/2 cups powdered sugar
 
Whisk together until consistency you want to pour over cake. (You can poke holes in cake and let glaze seep into the cake). 
 
Note:  Can sprinkle nuts on top if so desired.
 
Enjoy!
 
Don’t forget to check out these pound cake recipes, too:
Coconut Cream Cheese Pound Cake
Pound Cake (My Daughter’s Recipe)
Coconut Pound Cake
Don’t Forget to Pin Orange Pound Cake!  Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon.
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Save

Save

Leave a Reply

Your email address will not be published. Required fields are marked *

18 Comments

  1. Hi it’s me again, Cindy. I made this cake again tonight because the 1st time was great and the family wanted another. I guess I over mixed after reading your post. The batter was thick,soft and fluffy and when cooking boiled over then fell after it came out of the oven. On the bright side, still tasted good, lol. What did I do wrong?

    Reply
    1. The Southern Lady says:

      I have no idea Cindy. Maybe you did overmix. Sounds like you did it right the first time.

      Reply
  2. Marie Flint says:

    I love your recipes there awesome look forward to seeing what’s there every morning also my hubby is southern he loves ur recipes also gonna make the pound cake for desert tonight

    Reply
  3. Roxanne scott says:

    I guess you could also use lemon juice and lemon zest for a lemon pound cake right!!!

    Reply
    1. The Southern Lady says:

      Yes, you could Roxanne.

      Reply
  4. Sharon Howard says:

    I want to make smaller loaves. How many do you think this recipe will make?

    Reply
    1. The Southern Lady says:

      I have no idea, Sharon. I have never made smaller loaves of this. Just till your pans about 3/4 full.

      Reply
  5. Delores Hicks says:

    Good morning, I would like to know do you use fresh oj or store bought if so what brand.

    Reply
      1. Delores Hicks says:

        Thank You

  6. I am soooo making this on Saturday, that looks fantastic! I love anything poundcake-ish.

    Reply
  7. Georgia aebi says:

    Could u use lemon instead of orange. I assume this is fresh orange juice

    Reply

  9. Oh my…..another yummy looking cake! You have the best recipes. I sometimes share your recipes on Mykentuckyliving.wordpress.com, and encourage folks to visit your blog. Everything you blog is just wonderful southern food! Sheila

    Reply
  10. kathyflong says:

    Could you double this recipe and make it in a bundt pan?

    Reply