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Orange Velvet Pound Cake

Orange Velvet Pound Cake
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Indulge in the delightful taste of Orange Velvet Pound Cake, a perfect blend of rich buttery texture and vibrant citrus flavor. This moist cake is ideal for any occasion—be it a birthday celebration, holiday gathering, or a cozy afternoon treat. Topped with a stunning two-tone orange cream glaze, it not only tastes amazing but also makes for an elegant presentation that will impress your guests. Easy to make with common ingredients, even novice bakers can achieve success with this recipe. Enjoy a slice on its own or elevate your dessert experience by pairing it with fresh berries or whipped cream.

Ingredients

Scale
  • 2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tbsp orange zest
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 1 tsp orange extract (optional)
  • 1 cup buttermilk (or milk + 1 tbsp vinegar)
  • 1 cup powdered sugar (for white glaze)
  • 2 tbsp milk (for white glaze)
  • 1 tsp vanilla extract (for white glaze)
  • 1 cup powdered sugar (for orange glaze)
  • 2 tbsp fresh orange juice (for orange glaze)
  • Optional: drop of orange food coloring or a pinch of turmeric for color (for orange glaze)
  • Optional: 1 tsp orange extract for stronger flavor (for orange glaze)

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare a bundt pan by greasing and flouring it.
  2. In a medium bowl, whisk together the cake flour, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in orange zest, juice, vanilla extract, and optional orange extract.
  5. Gradually combine the dry mixture with buttermilk into the butter mixture; mix until just combined.
  6. Pour batter into the prepared bundt pan and bake for 55-65 minutes until a toothpick comes out clean.
  7. Cool in the pan for 15 minutes before transferring to a wire rack.
  8. For the white glaze, whisk powdered sugar, vanilla extract, and milk until smooth and pourable. Set aside.
  9. For the orange glaze, whisk powdered sugar with fresh orange juice until glossy. Adjust consistency as needed with more juice or sugar.
  10. Drizzle the white glaze over your cooled cake first. Next, drizzle on the orange glaze for that stunning two-tone effect! Let it set for at least 15 minutes before slicing.

Nutrition

Find it online: https://falldinnerrecipes.com/orange-velvet-pound-cake/