Orange Pound Cake
This tender orange pound cake is bursting with sunshine and loads of citrus flavor.
Servings: 8
Ingredients
For the Orange Pound Cake
- 1 ½ cup all-purpose flour
- 1 teas baking powder
- ½ teas salt
- ¼ teas baking soda
- 1 cup granulated sugar
- 1 tablespoon orange zest
- ½ cup unsalted butter softened
- 3 tablespoon olive or avocado oil
- 1 teas vanilla extract
- 2 large eggs
- ½ cup sour cream
- 3 tbsp orange juice
For the Vanilla Icing
- 2 tablespoon unsalted butter
- 1 ⅓ cup confectioners' sugar
- 1 tablespoon orange juice
- splash milk as needed
Instructions
To Make the Orange Pound Cake
- Preheat the oven to 350°F. Line a 9 X 5-inch loaf pan and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bow, add the sugar and orange zest. Rub the ingredients together between your fingertips until fragrant.
- Add the softened butter and mix with a hand mixer until light and fluffy, 2 to 3 minutes.
- Mix in the oil, vanilla, and eggs - one at time. Mix until blended.
- Add in half of the dry ingredients and mix on low until just combined. Add the sour cream and orange just then mix until smooth.
- Add the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.
- Scoop the batter into the prepared pan and smooth it out with the rubber spatula.
- Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.
To Make the Vanilla Icing
- Melt the butter. Add in the confectioners' sugar and orange juice then stir until smooth. Mix in a splash of milk, as needed, until the icing is thick yet pourable.
- Spoon the icing over the top of the cooled cake and serve.