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Glazed Orange Pound Cake
Glazed Orange Pound Cake
Glazed Orange Pound Cake
Glazed Orange Pound Cake
Glazed Orange Pound Cake cover
From the Cook
From the Cook
From the Cook
From the Cook
1/5

Glazed Orange Pound Cake

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 325 degrees F. Grease and line a 9x5 loaf pan or pullman pan with parchment paper.
2
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In a medium bowl, combine the flour, baking powder, and salt.
3
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In the bowl of a stand mixer fitted with a paddle attachment, add the sugar and orange zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.
4
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Add the butter and cream for 3-4 minutes until light & fluffy.
5
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Mix in the eggs one at a time, then the vanilla extract.
6
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Alternate the dry ingredients with the orange juice and oil in 3 additions, mixing until just combined.
7
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Scrape the bowl down with a rubber spatula to ensure everything is mixed properly, then pour the cake batter into the prepared pan and smooth out the top into an even layer.
8
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Bake the pound cake for about 1 hour or until a toothpick inserted comes out clean.
9
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Allow the cake to cool completely before topping with the glaze.
10
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In a medium bowl, whisk together the powdered sugar, yogurt, and orange juice until smooth.
11
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Pour the glaze on top of the cooled cake, then slice and enjoy!

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Tips & Tricks (5)

  • Fresh Squeezed Orange Juice is Essential 🍊
    Always use freshly squeezed orange juice rather than bottled—the fresh juice provides brighter, more vibrant citrus flavor and better moisture control in both the batter and glaze.
  • Room Temperature Ingredients Create Superior Texture 🌡️
    Bring eggs, Greek yogurt, and butter to room temperature before mixing; this ensures proper emulsification and results in a more tender, evenly-textured crumb without dense pockets.
  • Oil and Butter Combination Extends Moistness 🧈
    The neutral oil keeps the cake tender and moist for days longer than butter alone, so don't skip it—use a light vegetable or canola oil for the best results.
  • Zest the Orange Before Juicing 🔪
    Extract the zest from your oranges before cutting them in half to juice; the zest adds concentrated flavor and aromatic oils that significantly enhance the cake's citrus profile.
  • Don't Overmix After Adding Flour 🥄
    Fold in the flour mixture gently until just combined to avoid developing gluten, which toughens the crumb—stop mixing as soon as no white streaks remain.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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