Orange Pound Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 220.9
  • Total Fat: 10.4 g
  • Cholesterol: 67.8 mg
  • Sodium: 144.4 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.5 g

View full nutritional breakdown of Orange Pound Cake calories by ingredient
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makes 6-8 mini loafs, 2 regular loafs, or 1 Bundt makes 6-8 mini loafs, 2 regular loafs, or 1 Bundt
Number of Servings: 20


    2 3/4 cup (6,5 dl) flour
    1 1/2 teaspoon baking powder
    3/4 teaspoon salt
    1 cup (2,4 dl) unsalted butter, room temperature
    1 1/2 cups (3,54 dl) granulated sugar
    4 eggs, lightly beaten, room temperature
    1 teaspoon vanilla
    1 cup (2,4 dl) whole milk, room temperature
    zest of 3-4 large oranges



Preheat oven to 350 F, placing a rack in the middle of the oven.

Butter and flour your loaf pans, shaking out all excess flour and set aside.

In a large bowl, combine the flour, baking powder, and salt. Whisk or sift together, set aside.

In a stand mixer using the paddle attachment, beat the butter until smooth, about 30 seconds. Add the sugar and cream together with butter on medium high speed until light and fluffy, about 5 minutes. Gradually add the egg, beating thoroughly and scraping down the sides between each addition. Add the vanilla and beat just until incorporated, about 1 minute.

Add one-third of the flour mixture and beat on low speed just until incorporated, then add half of the milk, beating again until incoporated. Scrape down the sides in between each addtion. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour. Gently and quickly mix in the orange zest.

Spoon batter into your prepared pan(s), filling about 3/4 the way full. If you fill them too high, they can overflow and make a big mess. (Rest assured though, they will still be delicious!)

If you want to add a little something extra to these cakes, mix together 1 cup powdered sugar, 3 tablespoons orange juice, and 1-2 teaspoons orange zest. Pour over the cakes for a simple, quick, and tasty glaze. This helps moisten the cake, and helps keep it that way for a few days. It also helps it taste like a donut, which in my book, is never a bad thing. They would also be delicious dipped in chocolate, or served with whipped cream.

Serving Size: 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user THEFROSTY1.

TAGS:  Desserts |

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  • Bad
    There is something definitely wrong with this recipe. I believe the measurement is way off with the sugar - didn't even taste like cake! Luckily the deer did eat it when I fed it to them. - 4/24/11

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