I finally succeeded after years of trying to perfect the recipe! The greatest dinner rolls are made using this recipe. It has a rich flavor and is sweet. It’s adored by my family and neighbors.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 bundt cake |
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 cups white sugar
- 1 cup unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 medium oranges, zested
- 1 cup sour cream, at room temperature
- 1 ½ cups fresh orange juice
- 1 cup white sugar
- 1 medium orange, zested
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
- Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
- While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Nutrition Facts
| Calories | 628 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 15 g |
| Sodium | 192 mg |
| Sugars | 70 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is my favorite standby for a bundt pound cake! I’ve made it many times and it comes out perfectly every time. I’ve also easily adapted the recipe to use lemons or limes instead of oranges, although it tastes amazing either way. It’s been a hit at potluck suppers and family gatherings. On the rare occasion that there are leftovers, it stays moist for up to a week.
This cake is fantastic and has great texture. Since I didn’t have a bundt cake pan and needed to make two cakes, one larger and one smaller, I used a square glass pan and another aluminum foil pan. This worked great, although I baked one in the regular oven and the other in a convection oven. I lowered the bake time and filled the pans about 1/2 to 2/3 full and this was perfect, but I wasn’t shy about checking for doneness after about 40 minutes. I made a glaze by heating the juice of one orange, adding about a teaspoon of orange zest, and adding two cups of powdered sugar and whisking vigorously. Once smooth, I added two tablespoons of butter. I would change one thing next time: I would halve the amount of sugar for the cake. It’s just too sweet for my taste at 3 cups of sugar and doesn’t allow the orange zest to shine.
Excellent!! made for my hubby, will definitely again, followed exact recipe… thank you!!
Excellent orange flavor! Love how it came out and would make again. I squeezed half of one of oranges into the mixture because why not. I do feel it came out a bit dry though and not so moist maybe it could have used less cooking time? I think next time I bake I will add the whole container of sour cream and bake for maybe 5 minutes less. Maybe it’s because I didn’t sift my flour? Not sure but it still came out pretty good.
Hello, this Orange Pound Cake came out Perfect. I followed the recipe the only addition and change I made was add a little orange extract along with a little vanilla extract and when the cake came out of the oven, I sat on cooling rack while I finished the Orange Syrup. I poked a few holes in top of cake and drizzled warm syrup on top ( I let it soak in a bit) of the warm cake and turned onto cake plate poked a few holes on bottom and drizzled the rest. This Cake is Beautiful and Delicious. The orange flavor is everything.
Made exactly as the recipe states and it came out fabulous. Nice lightly sweet cake with a good orange flavor!
One of the best cakes I’ve ever made. However, I omitted the syrup and made an orange glaze consisting of 2 cups of confectioners sugar, 1/2 tsp of orange zest and about 2 tablespoons of fresh orange juice to pour over the cooled cake.
I made this twice. The first time I was in a hurry so instead of the orange glaze I made a chocolate icing for it. It was lovely. The second time I made the glaze and it was really excellent! I’ll definitely make it again and with the glaze this time, for sure.
This is a really lovely pound cake! It’s got a great crumb, a great flavor, and a great glaze to boot! I adjusted the recipe slightly to use a bit less sugar (just as a personal taste preference), so I only used 1 1/2 cups sugar in the cake and 3/4 cup sugar in the glaze–and that was perfect. Would definitely do that amount of sugar again! I did find that the cook/bake times were a bit off for me. I pulled the cake after 64 minutes, and it was just a touch dry. So I would start checking it for doneness after about 55 minutes. And for the glaze, I found I needed to reduce it for about 25 minutes in order to get it to a ‘syrup-y’ thickness. It does make a lot of glaze too–so I might only use 1 cup orange juice and a 1/2 cup sugar next time (plus the orange zest). Overall though, this is a really nice orange-y flavored cake, and I would definitely make it again! Thank you for the recipe!