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Orange Cream Pound Cake Recipe

Last weekend, we celebrated Easter. My family always gathers for a dinner after church. Each year, my mother calls me to ask if I can bring a dessert for the family. Of course I say yes each time! Typically, I will bring a pound cake, cookies, or a vanilla cake to the dinner. This year I wanted to create something new and delicious for my family. I decided to make an orange cream pound cake.

I go to the grocery store often. Recently, there has been an abundance of oranges in each grocery store. This gave me the inspiration to make an orange flavored dessert. Oranges, particularly navel oranges, have their best flavor during the winter and early spring seasons. There is great flavor in the fruit’s juice and peel. I will be using both in the pound cake.

Pound cakes are one of the most popular cakes that I know of. Traditionally, pound cakes got their name from the fact that they initially included a pound of each of the following ingredients: flour, butter, sugar, and eggs. But that was in the 1700s. Since then, there have been many different variations of the cake staying close to yet far away from the pound method used so long along.

I believe that pound cake is one of the simpler cakes to make, once you have practiced your technique. I have found that desserts that have a simple list of ingredients, usually have more detailed to the techniques used to create the best product. The temperature of ingredients, time spent mixing each ingredient, oven temperature, weight of pan, and the time the cakes spend resting in the pan can impact your final product. I will share 5 “must do’s” I use when I make a pound cake.

5 Must Do Steps

• All ingredients must be at room temperature before I begin mixing.
• Cream together butter and sugar until it is light and fluffy.
• Add in eggs one at a time.
• Mix flour into the wet ingredients just until it is incorporated. Do not over mix.
• Use an oven thermometer.

This cake was a hit with the family! I was nervous that there would be too much orange flavor or not enough. This recipe includes just the right amount of orange. The orange flavor is subtle, but you know that it is there while still maintaining the rich distinct flavor of a classic pound cake. The frosting is a basic American butter cream frosting with the juice of an orange. The cake is not overly sweet, so the frosting creates a balance of flavors. Ultimately, there was none left!

Bundt Pan
Stand Mixer
Cooling Rack
Oven Thermometer

2 sticks unsalted butter (room temperature)
5 ounces cream cheese (room temperature)
2 ½ cups granulated sugar
6 eggs
3 ½ cups cake flour
¾ teaspoon salt
¾ teaspoon baking powder
¼ teaspoon baking soda
½ orange juice
1 tablespoon orange zest(You will need about 6-7 oranges in all for the juice and zest)

3 cups sifted powdered sugar
2 sticks unsalted butter (room temperature)
1 teaspoon vanilla extract
1 teaspoon milk or heavy whipping cream
¼ cup juice from an orange
1 teaspoon orange zest


Lightly grease or spray a Bundt pan with Baking Joy.

Sift together the dry ingredients and set aside. Cream together the butter and cream cheese in the stand mixer until smooth. Incorporate the sugar slowly and mix until it is light and fluffy. Mix in the eggs one at a time. Turn the mixer to its lowest speed and add the dry ingredients gradually just until the mixture is combined. Add in the orange juice and zest. Give the mixture a stir with a spatula and pour evenly into a Bundt pan. Cook in the oven for 45-50 minutes. Check for doneness with a toothpick. Stick the toothpick in the center of the cake. Remove the cake from the oven if the toothpick comes out clean. Cook a little longer if the toothpick has batter on it. Let the cake set in the pan for about 5 minutes. Place a cooling rack over the top of the cake and flip it out of its pan. Let the cake cool.

Meanwhile, make the frosting. Sift 3 cups of powdered sugar. Cream the unsalted butter together in the mixer until it is smooth and without lumps. Gradually add the sifted powder sugar to the butter until smooth. Add the milk, vanilla extract, orange juice, and orange zest. Place the frosting into a piping bag and cut of the tip on the bottom. Pipe the frosting onto the cake.

Slice and enjoy!

I hope that you make and enjoy this recipe. Thank you for reading!

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