Simple Glazed Orange Pound Cake Recipe

The extra-moist Glazed Orange Pound Cake with cream cheese and sour cream is zesty with orange juice.  

INGREDIENTS

FOR THE POUND CAKE: – 1 1/2 cups unsalted butter, at room temperature – 1 (8-oz.) package cream cheese, at room temperature – 2 cups white sugar – /4 cup sour cream – 1/4 cup Florida’s Natural® No-Pulp Orange Juice – 1 1/2 teaspoons vanilla extract – 5 large eggs, at room temperature – 3 cups all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon kosher salt  FOR THE GLAZE: – 1 1/2 cups confectioners’ sugar – 2 Tablespoons unsalted butter, melted – 3 Tablespoons Florida's Natural No-Pulp Orange Juice, plus more as needed

INGREDIENTS

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 1

Heat the oven to 325°F. Grease and lightly flour a 10- or 12-cup bundt pan.  Beat butter and cream cheese on medium-high speed in a stand mixer with the paddle attachment for 2 minutes until smooth.   

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 2

Add sugar and beat 1 minute until smooth.  Beat sour cream, orange juice, and vanilla extract for 1 minute.  

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 3

Each egg should be added slowly and beaten until incorporated. Beat in flour, baking powder, and salt until mixed.   

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 4

Pour batter into cake pan. Bake the cake for 70–80 minutes until a toothpick inserted comes out clean and it is dark golden. Let the cake cool in the pan after removing it from the oven. Make the glaze while the cake cools.  

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