• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Lenox Bakery
  • Home
  • About Me
  • Recipes
    • Sweet
    • Savory
  • Resources
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Moist Cara Cara Orange Pound Cake

January 9, 2021 by Bianca Leave a Comment

Sharing is caring!

18shares
  • Share
  • Tweet

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

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.

Orange Pound Cake

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.

Cara Cara Orange Pound Cake

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.

Orange Pound Cake

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.

0 from 0 votes
Print

Cara Cara Orange Pound Cake

Rich buttery orange pound cake topped with a orange zest glaze.

Course Appetizer, brunch, Dessert
Cuisine American
Keyword cara cara, orange, pound cake, southern
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 servings

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. 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

  1. 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.

Filed Under: Baking, Cake, Post, Recipes, Sweet

Previous Post: « Easy Fudgy Brownie Cookies
Next Post: Fudgy Flourless Chocolate Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

logo
Food Advertisements by

About Me

Hey Y'all! Thank you so much for stopping by!
Welcome to Lenox Bakery where I share all things sweet!
My name is Bianca and if you couldn't guess already, I'm low key obsessed with desserts. On this blog I will be sharing my favorite recipes, my favorite dessert places to visit, and my everyday adventures as a Mom. I'm so excited your here. Read More…

logo
Food Advertisements by

Copyright © 2021 Lenox Bakery on the Foodie Pro Theme