Orange Buttermilk Pound Cake is dense , moist and delicious!
This is an Ina Garten recipe and it makes 2 loaves of the best Orange Buttermilk Pound Cake you’ll ever eat! The orange flavor is absolutely perfect! It’s in the cake by adding a 1/3 cup of orange zest and 1/4 cup of orange juice to the batter. It’s also topped with an orange glaze after it’s baked. It’s melt in your mouth goodness that you can make and freeze for when you want or need an easy delicious treat. That’s what I’m talking about! Adorn a slice of pound cake with whipped cream or ice cream, dice it and use it for a trifle for dessert, it’s all at your finger tips when you bake and freeze this delicious cake,( if there’s any left after you’ve tasted it).
To start the recipe preheat your oven to 350 degrees. Grease and flour two 8 or 9 inch loaf pans. Line the bottoms with parchment paper. Next , cream two sticks of butter with two cups of sugar in a large bowl until light and fluffy.
Beat the eggs into the butter/sugar mixture one at a time, then add the orange zest and beat until it’s incorporated.
Using a large bowl, sift together the flour, baking powder, baking soda and salt
Place the orange juice, buttermilk and vanilla in a medium size bowl, stir to combine and set it aside.
We’re going to add the sifted flour ingredients and the orange mixture to the fluffy butter/sugar mixture alternately, beginning and ending with the flour mixture. Divide the batter between the two prepared loaf pans. Smooth the tops and bake for 45 minutes to an hour or until the cakes test done with a toothpick inserted in the middle.
While the cake bakes cook the remaining 1/2 cup sugar with the remaining 1/2 cup orange juice in a small pan over low heat until the sugar dissolves. When the cakes come from the oven let them cool 10 minutes, take them out of the pans and onto a wire rack sitting on a tray. Spoon the orange syrup over the loafs , then allow them to cool completely.
The Glaze recipe makes enough to glaze one loaf. If you want to glaze both, just double the recipe. To make the glaze combine one cup confectioners sugar and 1 1/2 Tablespoons freshly squeezed orange juice in a medium bowl. Whisk the ingredients together until smooth. If necessary add a few more drops of orange juice to make it a pouring consistency. Pour the orange glaze over one of the loaves, allow the glaze to dry.
One of the things I started doing a while back is zesting my oranges before I eat them. I put the zest in a freezer bag and keep it frozen until I need it. I add it to the syrup of the granola recipe I make while it’s cooking and to cake or cookie batters. My frozen orange zest came in very handy when I made this cake. I didn’t have 8 inch loaf pans so my pound cakes were made in 9 inch loaf pans, they were perfectly baked with the baking time given in the recipe. I’m sure you’ll think of many more ways to use this incredible Orange Buttermilk Pound Cake all year round. Enjoy!
PIN IT FOR LATER
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The Best Potato Soup…Banana Chocolate Chip Cake...Creamy Lemon Chicken Breasts…Cherry Coffee Cake with Crumb Topping…Baked Cabbage
Orange Buttermilk Pound Cake
This recipe makes 2 pound cakes
Servings: 8 per loaf
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 2 1/2 cups white sugar, divided
- 4 extra large eggs, room temperature
- 1/3 cup grated orange zest (approximately 6 oranges)
- 3 cups all purpose flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 Teaspoon salt
- 3/4 cup freshly squeezed orange juice, divided
- 3/4 cup buttermilk, room temperature
- 1 Teaspoon vanilla
Orange Glaze
- 1 cup confectioners sugar, sifted
- 1 1/2 Tablespoons freshly squeezed orange juice
Instructions
- Preheat the oven to 350 degrees. Grease and flour two 8 or 9 inch loaf pans. Line the bottoms with parchment paper.Place the butter and 2 cups of sugar in a large bowl. Beat the mixture about 5 minutes or until light and fluffy. Beat the eggs into the butter mixture one at a time, then add the orange zest to the bowl and mix until incorporated.Sift the flour, baking powder, baking soda and salt together in a large bowl.In a medium bowl combine 1/4 cup orange juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour mixture.Divide the batter evenly between the 2 prepared loaf pans. Smooth the tops and bake for 45 minutes to 1 hour or until toothpick inserted comes out clean.Orange Syrup:While the cake bakes, place 1/2 cup white sugar with the remaining 1/2 cup orange juice in a small saucepan. Cook over low heat until the sugar dissolves.
When the cakes are done, let them cool 10 minutes on a wire rack. Remove the cakes from the pans onto a wire rack. Spoon the orange syrup over both loaves evenly. Allow the cakes to cool completely.Orange Glaze: Glazes one loafCombine the confectioners sugar and orange juice in a medium bowl, whisk until smooth. If necessary add a few drops of juice to make it a pouring consistency. Pour the glaze over one loaf and allow it to dry.
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Looking for more cake recipes, try these from other bloggers…Old Fashioned Blue Ribbon Pound Cake…Lemon Sour Cream Pound Cake
This looks so good. I love looking at all the beautiful desserts you make. Pinning this to try when I have some fresh oranges.
I love orange. I like cakes with buttermilk too.
What a stunning cake Mary! So perfect for all our summertime entertaining! Thank you another wonderful recipe!
A delicious recipe for pound cake. I need a new cake recipe, I’ll definitely give this a try. Pinned and shared.
Joanne/WineLady Cooks
Wow! this looks and sounds so good! But do you really use 1/3 c. zest? That sounds like way too much….
I just zested the 3 large oranges I had. They yielded enough juice for the cake and syrup, but just enough zest for a bit more than a quarter cup. Hoping it still imparts enough orange flavor.
Good morning Maria! I know it sounds like alot of zest but it’s not! I thought that to until I made it. It gives this an orange flavor that’s just right. It’s split between 2 pound cakes. Trust me on this , it was a delicious orange flavor!
I love orange and cakes with buttermilk. I left a message but don’t see it here.
This looks scrumptious, Mary! That ice cream is a great addition!
Ina Garten? As in “the Farm” , midwife Garten?
Hmmm? Midwife? I know she’s on Foodnetwork.
Can you make this in a tube pan? If so, how would it change the time/temp? Thank you.
This recipe makes 2 loaf pans Amanda, I’m not sure how much batter that is. But here’s a chart to show you how much batter baking pans will hold. Look down to the last set of baking pan sizes to the tube pan section. I’m guessing tube pan means angel food cake pan as opposed to a bundt pan right? Here’s the link…http://www.bitchinfrommelanieskitchen.com/2013/07/-bakeware-essentials-a-bundt-pan-a-tube-pan-.html And yes the baking time would be longer in a tube pan.
Absolutely loved this cake! I had less than the required number of oranges and used less sugar and it still turned out delicious, moist and perfect. Thank you so much Mary for this recipe ❤️
Thank you Neil!
Mmm….this orange pound cake would be perfect with my afternoon cuppa!
I am in love with this flavor! The best pound cake ever!
Mmm, a tasty poundcake! I like the addition of the orange flavor.
I like using buttermilk in my cakes and banana bread. It makes them so moist. Have to try this orange pound cake…..sounds delicious.
Amazing….this is a useful webpage. http://come-aumentare-il-seno.eu/