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Orange Velvet Pound Cake

Orange Velvet Pound Cake
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The Orange Velvet Pound Cake is a delightful treat that perfectly combines the rich, moist texture of pound cake with the vibrant zest of fresh oranges. Whether for a festive celebration or a cozy afternoon tea, this cake offers a refreshing citrus flavor and stunning two-tone glaze that will captivate your guests. Its easy preparation makes it accessible for bakers at any level, ensuring you achieve impressive results without stress. Enjoy each slice with fresh berries or a scoop of creamy ice cream for an indulgent experience.

Ingredients

Scale
  • 2 cups (315g) cake flour (or all-purpose flour sifted 2x)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (350g) granulated sugar
  • 4 large eggs, room temp
  • 1 tbsp orange zest (from 12 oranges)
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional for extra punch)
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 1 cup (120g) powdered sugar (for white glaze)
  • 2 tbsp milk (for white glaze)
  • 1 tsp vanilla extract (for white glaze)
  • 1 cup (120g) powdered sugar (for orange glaze)
  • 2–3 tbsp fresh orange juice (for orange glaze)
  • Optional: drop of orange food coloring or a pinch of turmeric for color
  • Optional: ½ tsp orange extract for stronger flavor

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a bundt pan.
  2. In a medium bowl, whisk together the cake flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the orange zest, fresh orange juice, vanilla extract, and orange extract (if using).
  6. Alternate adding the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients. Mix until just combined; do not overbeat.
  7. Pour the batter into the prepared bundt pan and smooth out the top.
  8. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  10. For the white glaze, whisk together powdered sugar, vanilla extract, and milk until smooth and pourable.
  11. For the orange glaze, whisk together powdered sugar and fresh orange juice until glossy. Adjust consistency with more juice or powdered sugar if necessary.
  12. Drizzle the white glaze over the cooled cake first, then follow with the orange glaze for a two-tone layered look.
  13. Allow to set for at least 15 minutes before slicing.

Nutrition

Find it online: https://recipecookingtime.com/orange-velvet-pound-cake/