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!
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
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.
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.