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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


  • 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


  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.


  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.