Orange Pound Cake

Classic pound cake ingredients make a rich, delicious dessert. This cake is loaded with orange flavor from the orange zest and fresh squeezed juice. Once the cake is baked, orange syrup is poured over the warm cake.

I like to serve this cake. It’s a cake that you can bake a day or two ahead, and that is always a nice option when entertaining. I’ve share some serving options below that will give you delicious options to dress it up.

INGREDIENTS:

2 sticks unsalted butter, room temperature

2 cups granulated

4 large eggs, room temperature

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/3 cup finely grated orange zest

3/4 cup buttermilk

1/4 cup fresh orange juice

3 cups all-purpose flour

Preheat the oven to 325 degrees. Prepare a Bundt pan with non-stick spray and set aside.

Cream butter and sugar together until fluffy. Graduately add eggs, one at a time, beating until each is asbosorbed. Add vanilla, baking soda, powder and zest and mix to combine. Add buttermilk and flour alternating, and stirring enough to combine. Scrape down the sides of the bowl, and mix once more.

Pour batter into the pan and spread evenly. Bake for 45-50 minutes, or until ckae springs back when press gently.

While the cake bakes, bring 1/2 orange juice and 1/2 cup granulated sugar to a simmer, until sugar is dissolved. Set aside until cake finished baking. After cake is removed from the oven, poke holes in the cake with a toothpick. Gradually spoon the orange syrup over the cooling cake. Once completely cooled, remove from pan and slice to serve.

SERVING SUGGESTONS:

SLICED STRAWBERRIES OVER TOASTED SLICED CAKE AND SWEETENED CREAM CHEESE

WARM FUDGE SAUCE AND WHIPPED CREAM

ICED WITH CINNAMON BUTTERCREAM

BREAKFAST MUFFINS

Adapted from Ina Garten’s Orange Pound Cake Recipe