Servings 16 servings
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
- 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
Instructions
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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