Orange juice adds a citrusy twist to an extra-moist recipe for Glazed Orange Pound Cake made with cream cheese and sour cream.
Few cakes satisfy my craving for rich taste and dense, moist texture like a classic pound cake. I’ve taken the traditional recipe for a spin on the citrus side by amping up this beautiful bundt with orange juice both in the batter and in the glaze. The result? Slice after slice of flavor-packed perfection.
When it comes to the citrusy addition, my go-to for years has been Florida’s Natural® No-Pulp Orange Juice. I’ve been creating recipes focused on my favorite o.j. brand for almost a decade now. No other juice meets my (and my abundance of tiny taste testers!) love of perfectly balanced flavors, which is made possible by Florida’s Natural using only the highest-quality citrus. Bonus points for the fact that one 8-ounce glass has more potassium than a banana!
How to Make Pound Cake Moist
While orange juice delivers big on the flavor front, I’ve turned to my ultimate one-two punch to ensure the moistest pound cake imaginable: cream cheese and sour cream. This dynamic duo leads to a tight crumb, while five (yes, five!) eggs provide lightness and structure.
The Secret to the Best Cake Glaze
Of course no pound cake would be complete without an oh-so-sweet glaze. I flavor mine with orange juice and also include a splash of melted butter. The butter helps thicken the glaze and allows it to set once fully dried. It also leads to a more opaque color, providing a beautiful color contrast against the golden-brown cake.
How to Store Pound Cake
The best way to store pound cake is to seal it in an airtight container and leave it at room temperature in a relatively cool part of your kitchen. It is possible to store it in the fridge to extend the shelf-life, however the chilly environment can lead the cake to dry out more quickly.
If stored properly, this Glazed Orange Pound Cake will remain in peak form for up to four days. Moist, packed with citrus flavor and make-ahead-friendly? Count me in!Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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
- 1/4 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
Make the cake:
- Preheat the oven to 325°F. Grease and lightly flour a 10- or 12-cup bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until smooth, about 2 minutes.
- Add the sugar and beat until smooth, about 1 minute.
- Add the sour cream, orange juice and vanilla extract and beat until smooth, about 1 minute.
- Add the eggs one at a time, beating on low speed between each addition, just until combined.
- Add the flour, baking powder and salt and beat just until combined.
- Transfer the batter into the prepared cake pan. Bake the cake until a toothpick inserted comes out clean and the cake is dark golden, 70 to 80 minutes.
- Remove the cake from the oven and allow it to cool completely in the pan. While the cake cools, make the glaze.
Make the glaze:
- Sift the confectioners’ sugar into a medium bowl. Add the melted butter and orange juice and whisk until smooth. The glaze should be able to be drizzled into thick ribbons.
- Invert the cake pan on to a serving platter to release the cake. Drizzle it with the glaze and let it set for 10 minutes, and then slice and serve.
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