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Orange Pound Cake

Author Jacqueline


  • 2 sticks butter softened
  • 1 1/2 cups sugar
  • zest and juice from 2 oranges approximately 1/4 cup juice
  • 4 eggs
  • 2 tsp vanilla
  • 2 c flour
  • 1/2 tp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 1 c powdered sugar


  • Preheat the oven to 350F.
  • Pour the sugar into a small bowl. Add in the orange zest and use your fingers to "pinch" the zest and sugar together.
  • In the bowl of a stand mixer, cream the butter and orange-scented sugar together. Add in the eggs, one at a time, followed by the vanilla.
  • Sprinkle the salt, baking powder and baking soda over the top and mix in. With the mixer on low, add in the flour and 2 T of the orange juice. Mix until the batter is creamy and no lumps remain.
  • Pour the batter into a 9x3 loaf pan that has been sprayed with nonstick cooking spray. Bake for 1 hour 20 minutes, or until a cake tester comes out clean.
  • Let cool for 5 minutes and then turn out onto a cooling rack.
  • In a small bowl, mix the remaining 2 T orange juice and powdered sugar together. Pour over the cake, spreading it to the edges if necessary. Allow the glaze to set before serving.