Orange Pound Cake



Orange Pound Cake
Serves 12
Prep Time
30 min
Cook Time
1 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 min
Total Time
1 hr 30 min
385 calories
47 g
113 g
20 g
6 g
11 g
145 g
186 g
27 g
0 g
6 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 385
Calories from Fat 175
% Daily Value *
Total Fat 20g
Saturated Fat 11g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 113mg
Sodium 186mg
Total Carbohydrates 47g
Dietary Fiber 2g
Sugars 27g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 oranges total
  2. 1 1/3 cup granulated sugar
  3. 2 tbsp orange zest
  4. 8 oz cream cheese, softened to room temperature
  5. 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  6. 4 large eggs
  7. 2 tsp vanilla extract
  8. 3 tbsp orange juice
  9. 2 cups cake flour
  10. 1 1/2 tsp baking powder
  11. 1/2 tsp salt
  1. Make sure the butter and cream cheese are at room temperature and soft. I'll leave mine out on top of the pre-heating oven for about a half hour.
  2. So here's the deal with the oranges: we need a total of 4 oranges. Where it says "orange zest" in the ingredients, I just used the zest from all 4 oranges. Where it says "orange juice", I just used the juice from one orange. The other 3 oranges (zested, but not juiced) will be sliced, peeled and then placed on top of the cake at the very end.
  3. Preheat oven to 325 F. Grease a 10-inch spring form pan and set aside.
  4. In a medium bowl, add the 1 1/3 cup of sugar and the zest from the oranges. Using your fingers, massage the orange zest into the sugar to release the oils. This will be yield a fragrant orange sugar. Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Beat it for a couple of minutes, scraping the sides occasionally, until it's evenly mixed. Add the orange sugar and keep beating on medium for a few minutes. The butter/cream cheese/sugar mix should get smooth, creamy and fluffy.
  6. Stop the mixer and scrape down the sides of the bowl. Start the mixer again and beat one egg at a time; add the next egg as soon as the first one is fully incorporated into the batter. Add the vanilla extract and orange juice.
  7. Add the dry ingredients all at once: baking powder, salt and flour. Beat for a minute on low speed until all ingredients are fully incorporated and you have an even batter. Spoon into the spring-form pan.
  8. Bake at 325F for about 50-60 minutes, monitoring it in the last 15 minutes. It's done when a wooden skewer inserted in the middle comes out clean, or just with a few crumbs. Let it rest in the pan for about 5 minutes, or until the pan is cool enough to handle.
  9. Take the remaining 3 oranges and slice them in 1/4 inch thickness. Using a sharp paring knife, cut the peels off of the orange slices. Arrange slices on top of the cake right before serving.
  10. Optional: If you want to get fancy and fun, sprinkle about a 1/4 cup of sugar (yeah, it's a lot!) on top of the orange slices. Using a blowtorch, brûlée the top of the orange slices. This is just for fun, and really it doesn't do a whole lot; the sugar ends up melting in the orange slices, and it doesn't form a nice, crunchy sugar crust. It's still fun, but totally optional.
  1. The cake flour can easily be replaced by all-purpose flour.
Adapted from Joy the Baker
Adapted from Joy the Baker
A Kitchen Odyssey