Ina Garten Orange Pound Cake

This citrus-infused Ina Garten Orange Pound Cake is prepared using unsalted butter, granulated sugar, large eggs, orange zest, and all-purpose flour. This Orange Pound Cake recipe is a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.

Ina Garten Orange Pound Cake Ingredients

• 1/2 pound unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1/3 cup orange zest (from 6 oranges)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup fresh orange juice
• 3/4 cup buttermilk, room temperature
• 1 teaspoon vanilla extract

For Orange Glaze:

• 1 cup confectioners’ sugar
• 1 1/2 tablespoons fresh orange juice

How To Make Ina Garten Orange Pound Cake

To Make Orange Pound Cake:

1. Get Your Oven Hot: Turn your oven on to 350°F. While it heats, grab two loaf pans, each 8.5 x 4.5 x 2.5 inches. Grease them well with butter, sprinkle a bit of flour all around, and line the bottoms with parchment paper. This setup will make your cake slide out effortlessly later.
2. Cream Your Butter and Sugar: In a large mixing bowl, whip the butter with 2 cups of the sugar using an electric mixer. Aim for a fluffy texture, which usually takes about 5 minutes. The fluffier, the better for a lighter cake.
3. Add Eggs and Orange Zest: Keep your mixer at medium speed and add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Then sprinkle in the orange zest. This step is crucial for distributing that orange flavor evenly.
4. Mix Dry and Wet Ingredients Separately: In one bowl, sift together your flour, baking powder, baking soda, and salt. In another bowl, whisk together 1/4 cup of orange juice, buttermilk, and vanilla extract. This separation keeps your ingredients ready to merge perfectly.
5. Combine Everything: Start adding your dry and wet mixtures to the creamed butter, alternating between them. Begin and end with the dry mix. This method prevents the batter from becoming too liquid or too dense. Pour the batter into your prepared pans and smooth the tops.
6. Bake Your Cake: Slide the pans into the oven and bake for 45 minutes to 1 hour. Test for doneness with a toothpick — if it comes out clean, your cakes are ready to cool.

To Make Orange Glaze:

1. Simmer the Syrup: Combine the leftover 1/2 cup sugar and 1/2 cup orange juice in a pot. Heat until sugar dissolves.
2. Cool and Glaze Cakes: Let baked cakes cool in pans for 10 minutes, then transfer to a rack. Spoon warm syrup over the cakes.
3. Add Final Touches: For the glaze, whisk confectioners’ sugar with 1 1/2 tablespoons orange juice until smooth; drizzle over the cake for a glossy finish.

Recipe Tips

• Prep your oranges in advance: Wash and zest the oranges a day before; this speeds up your prep time and intensifies the zest’s flavor.
• Room temperature ingredients matter: Ensure all cold ingredients are at room temperature to achieve a smooth, evenly mixed batter.
• Check your oven temperature: Use an oven thermometer to verify the actual temperature for accurate baking, as some ovens can run hot or cold.
• Avoid overmixing the batter: Mix until just combined to keep the cake’s texture light and fluffy; overmixing can make it dense.

What To Serve With Orange Pound Cake

Serve your Orange Pound Cake with a scoop of vanilla bean ice cream, a drizzle of caramel sauce, a sprinkle of toasted coconut flakes, a side of mixed berry compote, and a dollop of whipped mascarpone cream.

You can also pair it with a glass of Prosecco or a warm spiced chai latte for a delightful contrast.

How To Store Orange Pound Cake

To Refrigerate: Wrap your Orange Pound Cake in plastic wrap and then aluminum foil to keep it fresh. Store in the refrigerator for up to 5 days. Ensure it’s tightly wrapped to prevent it from absorbing other food odors.

To Freeze: Slice the cake and wrap each piece individually in plastic wrap, then place them in a freezer-safe bag. This method makes it easy to thaw only what you need. Store for up to 3 months.

Frequently Asked Questions

Can I use bottled orange juice instead of fresh?

Yes, you can use bottled orange juice if fresh oranges are not available. However, fresh orange juice typically provides a more vibrant flavor and natural sweetness to the cake, enhancing its overall taste.

What type of flour is best for making Orange Pound Cake?

All-purpose flour is ideal for this recipe as it provides the right structure without making the cake too heavy. It’s versatile and commonly used in baking for balanced texture.

Ina Garten Orange Pound Cake Nutrition Facts

Serving Size: 1 of 10 servings

• Calories: 585
• Total Fat: 21 g
• Saturated Fat: 13 g
• Carbohydrates: 93 g
• Dietary Fiber: 1 g
• Sugar: 63 g
• Protein: 8 g
• Cholesterol: 133 mg
• Sodium: 340 mg

Try More Cake Recipes:

• Vanilla Cream Cheese Pound Cake
• Chocolate Mocha Icebox Cake
• Ina Garten Carrot Cake