Orange Cream Glazed Pound Cakes

Crushin’ on these Orange Cream Glazed Pound Cakes and you will be too.

OH MY! These are bursting with orange flavor!  Orange zest and fresh orange juice in the cake and orange juice in the cream glaze makes this a spring dream classic.  And we finally got our 80 degrees weather, so we are celebrating! Yay!!

So I ask you, how cute are these delicate and petite bundt cakes?  Don’t they just look so lush?  How about heavenly?  How about orangey?  Umm..is that even a word.

Sounds like a word I would use, so we’re legit, enough.  Hopefully you’ll forgive me after you have taken a bite or two.

Some people have problems getting their cakes out of cake pans, so they are intimidated by making bundt or layer cakes, so here are handy dandy tips to get the best results from releasing your cake from your pan.

Use the proper cooking spray

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• Use a nonstick spray, like Bakers Joy, which contains both oil and flour. It helps the batter climb up the sides of the pan. This is specific for metal pans that don’t have a nonstick coating.
• An alternative to using a spray is to brush the pan with a solid vegetable shortening, like Crisco, and dust lightly with flour. Be sure to brush all the nooks.  Once dusted with flour, turn the pan upside down and tap it a few times to remove excess flour.
• And I love this tip!  You can also brush the pan with softened butter, then place the pan in the refrigerator. Once the butter has chilled and become solid, you’re ready to add your batter and bake.
• Remove the pan from the oven when it’s done baking and let it cool for 10 minutes on a cooling rack. If you try to unmold it too quickly, the cake can break apart while it’s hot. Don’t let it cool too long either, because it can fuse to the sides of the pan, and will be difficult to remove. Let the cake cool to room temperature on the cooling rack before serving.

Bake at the right temperature

• Always place your pan on the center rack of the oven.  Light-colored pans, bake at temperature 350 degrees. Dark-colored pans, reduce the heat to 25 degrees less, 325 degrees. You may need to bake it a little longer, so keep an eye on it.
• To test that your cake is done, press the top of the cake with your finger. If it springs back, it’s done. If it leaves an impression of your fingerprint, let it continue baking.
• A fool-proof way to test if your cake is done is to insert a toothpick, thin skewer, or cake tester into the cake. When you pull it out, it should be clean, with no wet batter or crumbs. If it’s not clean, let it bake longer.

I made 6 little bundt cakes using this mold, but if you don’t have these or something similar, this also can be made into a large bundt cake using a bundt pan or you could use an angel food cake pan.

Anyway or anytime you serve these, I don’t think anyone will complain.

Citrus pound cakes are the best!  If you haven’t tried this or seen it on the blog, check out this Luscious Coconut Lime Margarita Pound Cake now!  It’s amazing!

You must try this Streusel Coffee Cake Pound Cake or this Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting} too! For a little healthier version, try this Vanilla Greek Yogurt & Olive Oil Pound Cake!

Mother’s day is coming up and these would be a real charmer for mom!  Lucky mom!! Just sayin’!

They are perfect to share with family and friends during your next summer get togethers and brunches. Seriously, they will love it!

Print Recipe

5 from 4 votes

Orange Pound Cake

Yummy Orange Cream Glazed Orange Bundt Cakes are full of delicious orange citrus flavor and are perfect for brunch, tea time, holidays and gifting! 

Prep Time15 mins

Servings: 6

Author: Kim Lange

Ingredients

Orange Pound Cake:

• 1 1/2 cups all-purpose flour sifted
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 cup orange juice freshly squeezed or store-bought
• 2 tablespoons orange zest
• 1/2 cup + 2 tablespoons canola, vegetable or olive oil
• 3/4 cup granulated sugar
• 2 large eggs
• 3 Tablespoons milk, cream or buttermilk

Orange Cream Glaze:

• 2 tbsp freshly squeezed orange juice
• 2 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350ºF. 

  Orange Cream Cake:

  Grease and flour 6 mini bundt pans or a small 7.5 inch bundt pan, and set aside.

  In a medium large bowl, sift together all the flour, salt and baking powder ingredients, and whisk together. Set aside.

  In a separate bowl, combine the the rest of the ingredients and whisk together until combined.

  Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk until combined. Do not over mix.

  Pour the batter into the bundt cake pan(s) bake for 18-20 minutes or for 7.5 inch bundt pan bake for about 30-40 minutes until lightly golden brown on top and a toothpick comes out clean. 

  Cool in the pan on a wire rack for 10-15 minutes or until the pan is cool enough to touch. Invert the cake onto a cooling rack to cool completely.

  Once cake is cooled, make the glaze.
  

  
  

  Orange Cream Glaze:

  Whisk the confectioners' sugar, orange juice, heavy cream and vanilla together. It will be very thick. 

  Whisk in 1 or more Tablespoons of juice, depending how thick you'd like the glaze. 

  Drizzle over cake or dip tops into glaze.
  

Notes

Orange cakes are best served the next day, so the flavors can infuse better.  

Keep cake sealed and will keep up to 5 days.

Double recipe for a large bundt cake and bake 60-70 minutes.