Print

Ina Garten Orange Pound Cake Recipe

Ina Garten Orange Pound Cake
Print Recipe
Print Recipe

Orange Pound Cake is a classic pound cake with the addition of fresh orange zest, juice, and a sweet orange glaze. Ina Garten’s recipe enhances the traditional cake with rich butter, tangy sour cream, and a hint of vanilla for a perfectly balanced and tender dessert.

Ingredients

Scale

For the Cake:

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 2 1/2 cups granulated sugar, divided
  • 4 large eggs, at room temperature
  • 1/3 cup grated orange zest (from 3 large oranges)
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed orange juice, divided
  • 3/4 cup sour cream, at room temperature
  • 1 teaspoon pure vanilla extract

For the Orange Glaze:

  • 1 cup confectioners’ sugar, sifted
  • 3 tablespoons freshly squeezed orange juice

Instructions

Step 1: Prepare the Oven and Pan

  • Preheat the oven: Preheat your oven to 350°F (175°C).
  • Grease the pans: Grease and flour two 8 1/2 x 4 1/2-inch loaf pans or line them with parchment paper.

Step 2: Cream the Butter and Sugar

  • Mix the butter and sugar: In a large mixing bowl, cream the butter and 2 cups of granulated sugar with an electric mixer on medium speed for 3–5 minutes, or until light and fluffy.
  • Add the eggs: Beat in the eggs one at a time, followed by the orange zest.

Step 3: Combine the Dry Ingredients

  • Mix the dry ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Step 4: Alternate Wet and Dry Ingredients

  • Add the wet and dry ingredients: With the mixer on low, alternately add the flour mixture and a combination of 1/4 cup orange juice, sour cream, and vanilla. Start and finish with the dry ingredients, mixing until just combined.

Step 5: Bake the Cakes

  • Pour the batter: Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake: Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack.

Step 6: Make the Orange Syrup

  • Boil the syrup: In a small saucepan, combine the remaining 1/2 cup granulated sugar and 1/2 cup orange juice. Heat over low until the sugar dissolves, then boil for 1 minute.
  • Brush the syrup: Brush the syrup over the warm cakes, allowing it to soak in.

Step 7: Prepare the Orange Glaze

  • Mix the glaze: In a small bowl, whisk together the confectioners’ sugar and 3 tablespoons of orange juice until smooth.
  • Drizzle the glaze: Drizzle the glaze over the cooled cakes.

Step 8: Serve

  • Slice and serve: Slice the cake and serve with coffee, tea, or as a standalone dessert.

Find it online: https://inagartencooks.com/ina-garten-orange-pound-cake/