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Buttery Orange Pound Cake

A hint of citrus goes a long way in this buttery pound cake! A burst of sweet orange makes it refreshing and has just the slightest hint of tartness.
Serves: 1 loaf cake
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

For the Pound Cake

  • 3 large eggs room temp
  • 3 tbsp milk room temp
  • ½ tsp orange extract optional
  • 1½ tsp vanilla extract
  • 1¼ cup cake flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ¾ cup butter (1 and a ½ sticks)
  • 1 tbsp orange zest

For the Glaze

  • 1¼ cups powdered sugar
  • 2-3 tbsp orange juice

Instructions
 

For the Pound Cake

  • Preheat oven to 350°F. Grease and flour a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper. Set aside.
  • In a medium size mixing bowl, whisk the eggs, along with the milk, vanilla extract and orange extract (if using). Set aside.
  • In the bowl of your electric stand mixer, fitted with the paddle attachment, place the flour, baking powder, salt, orange zest, and sugar. Give it a quick whisk to combine. Cut the butter into pieces and add to the dry ingredients. Mix on low speed until the dry ingredients are moistened and the butter is fully incorporated. Don't overmix!
  • Add half of the egg mixture and increase the mixer speed to medium. Beat for about one minute. Add the remaining egg mixture and beat for another minute. Make sure to scrape down the sides of the bowl as needed.
  • Pour the batter into the loaf pan. Bake for about 50-60 minutes or until the cake is golden brown and a toothpick inserted into the cake comes out clean. Don't panic if your cake cracks down the center!
  • Remove the cake from the oven and take it out of the pan. Allow to cool completely on a wire rack.

For the Glaze

  • Whisk together the icing sugar and orange juice until there are no clumps. Drizzle over the pound cake and serve!