The perfect twist on traditional pound cake. This Cara Cara Orange Pound Cake has a tender, buttery crumb with the perfect dense texture just like traditional pound cake!
Cara Cara Orange Pound Cake
This pound cake is perfect for Citrus Season! The deliciously sweet flavor of cara cara oranges pairs perfectly with the buttery rich pound cake. This isn’t your typical pound cake recipe with the 1lb measurement of most ingredients but it still has the perfect dense texture just as pound cake should. I used cara cara oranges for this recipe but navel oranges will do too. I just prefer the sweet flavor of the cara cara oranges in this recipe.
Ingredients to make Orange Pound Cake
Before starting out, make sure all of your refrigerated items are at room temperature ahead of time to ensure a smooth batter.
You will need:
- All Purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Unsalted Butter
- Sugar
- 3 Eggs
- Vanilla Extract
- Orange Zest
- Juice of an orange
- Sour Cream
- Milk
Making Pound Cake
Preheat the oven to 350 degrees. In a medium bowl, whisk together all of the dry ingredients then set aside. In a stand mixer, beat the sugar and butter together until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, followed by the vanilla, orange zest and orange juice.
Alternate between the dry and wet ingredients, starting and stopping with the wet ingredients. So milk/sour cream mixture, flour, milk/sour cream, flour until both have been incorporated into the batter.
Scrape down the sides of the bowl to ensure the batter was mixed together. Pour into a greased bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
Can I use Navel oranges?
Of course! You can certainly use navel oranges instead of Cara Cara oranges. I prefer the sweetness and flavor of Cara Cara oranges over navel oranges. I’m sure blood oranges will also be delicious in this recipe also!
Pound Cake Glaze
For the glaze, you need some powdered sugar, milk and the about a 1/2 teaspoon of orange zest.
What is the texture of pound cake?
Pound Cake texture is typically dense but has a rich buttery crumb. Sometimes there isn’t a leavening agent in pound cakes and the eggs will typically take the place of baking powder or baking soda.
Cara Cara Orange Pound Cake
Rich buttery orange pound cake topped with a orange zest glaze.
Ingredients
- 3 cup All Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 cup Butter 2 sticks
- 1 2/3 cup Granulated Sugar
- 3 Eggs
- 1 tablespoon Vanilla Extract
- 1 1/2 tablespoon Orange Zest
- 1/2 cup Orange Juice
- 1/2 cup Sour Cream
- 1/4 cup Milk
Orange Glaze
- 1 1/2 cup Powdered Sugar
- 1 teaspoon Orange Zest
- 1 1/2 tablespoon Milk
Instructions
-
1. Preheat the oven to 350 degrees. Spray a bundt pan with non stick baking spray.
2. In a medium bowl, whisk together all of the dry ingredients then set aside. In a stand mixer, beat the sugar and butter together until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, followed by the vanilla, orange zest and orange juice.
3. Alternate between the dry and wet ingredients, starting and stopping with the wet ingredients. So milk/sour cream mixture, flour, milk/sour cream, flour until both have been incorporated into the batter.
4. Scrape down the sides of the bowl to ensure the batter has fully mixed together. Pour into a greased bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
Glaze
-
In a medium bowl, add all 3 ingredients together and mix until smooth. Add more milk if too thick or more powdered sugar if too liquidly.
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