Glazed Orange Pound Cake

Take advantage of winter citrus by baking this glazed orange pound cake! The dense, buttery cake is made with freshly squeezed orange juice for a refreshingly bright flavor in both the batter and the glaze. By adding a touch of oil, it stays moist for several days, so you can enjoy it all week long with your morning coffee or afternoon tea!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 10 servings

Calories: 487 kcal per serving

Ingredients

2 cups - all-purpose flour
1 ½ teaspoons - baking powder
1 tsp - kosher salt
1 ½ cups - granulated sugar
1 - orange
16 tablespoons - unsalted butter
3 - eggs
2 teaspoons - vanilla extract
½ cup - orange juice
¼ cup - neutral oil
1 ½ cups - powdered sugar
1 tbsp - plain Greek yogurt
3 tablespoons - orange juice

Instructions

Preheat the oven to 325 degrees F. Grease and line a 9x5 loaf pan or pullman pan with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt.
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.
Add the butter and cream for 3-4 minutes until light & fluffy.
Mix in the eggs one at a time, then the vanilla extract.
Alternate the dry ingredients with the orange juice and oil in 3 additions, mixing until just combined.
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.
Bake the pound cake for about 1 hour or until a toothpick inserted comes out clean.
Allow the cake to cool completely before topping with the glaze.
In a medium bowl, whisk together the powdered sugar, yogurt, and orange juice until smooth.
Pour the glaze on top of the cooled cake, then slice and enjoy!

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