Ina Garten Orange Pound Cake Recipe

This Ina Garten Orange Pound Cake Recipe is moist and citrusy, which uses fresh orange juice and sour cream. It’s a classic, foolproof recipe, ready in about 1 hour and 5 minutes.

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Ina Garten Orange Pound Cake Recipe Ingredients

For the Cake:

• ½ pound (2 sticks) unsalted butter, softened
• 2½ cups granulated sugar, divided
• 4 large eggs, at room temperature
• ⅓ cup grated orange zest (from 3 large oranges)
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• ¾ cup freshly squeezed orange juice, divided
• ¾ cup sour cream, at room temperature
• 1 teaspoon pure vanilla extract

For the Orange Glaze:

• 1 cup confectioners’ sugar, sifted
• 3 tablespoons freshly squeezed orange juice

How To Make Ina Garten Orange Pound Cake Recipe

1. Prepare oven and pans: Preheat oven to 350°F. Grease and flour two 8½ x 4½-inch loaf pans or line with parchment paper.
2. Cream butter and sugar: In a large bowl, cream butter and 2 cups sugar on medium speed for 3–5 minutes until light and fluffy. Beat in eggs one at a time, then add orange zest.
3. Mix dry ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt.
4. Combine wet and dry: On low speed, alternately add the flour mixture and a blend of ¼ cup orange juice, sour cream, and vanilla extract. Start and end with flour. Mix until just combined.
5. Bake the cakes: Divide batter evenly between pans. Bake for 45–55 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
6. Make the orange syrup: In a small saucepan, heat the remaining ½ cup sugar and ½ cup orange juice over low until sugar dissolves. Bring to a boil for 1 minute. Brush the syrup over warm cakes.
7. Prepare glaze: Whisk together confectioners’ sugar and 3 tablespoons orange juice until smooth. Drizzle over the cooled cakes.
8. Slice and serve: Let glaze set briefly, then slice and serve with coffee, tea, or as dessert.

Recipe Tips

• Can I use bottled orange juice? Fresh-squeezed gives the best flavor, but bottled can be used in a pinch.
• Why sour cream in pound cake? It adds moisture and a slight tang that balances the sweetness.
• Can I use a bundt pan instead? Yes, use a greased 10-cup bundt pan and bake 50–60 minutes.
• How to tell when it’s done: Insert a toothpick; it should come out clean with no wet batter.
• Best way to store this cake: Wrap tightly and store at room temp or refrigerate for longer shelf life.

What To Serve With Orange Pound Cake

This cake pairs well with light, refreshing sides or hot beverages:

• A cup of hot tea or espresso
• Fresh berries or orange slices
• A dollop of whipped cream
• Vanilla ice cream or Greek yogurt

How To Store Orange Pound Cake

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerate: Keeps well in the fridge for up to 5–6 days. Bring to room temperature before serving.

Freeze: Wrap slices or whole loaves tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Orange Pound Cake Nutrition Facts

• Calories: ~480 kcal per slice
• Carbohydrates: 60 g
• Protein: 5 g
• Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 120 mg
• Sodium: 210 mg
• Sugar: 38 g
• Fiber: 1 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the glaze or syrup?
You can skip one or the other, but both add flavor and moisture.

How do I zest an orange properly?
Use a microplane and only remove the orange part, avoiding the bitter white pith.

Can I use Greek yogurt instead of sour cream?
Yes, use full-fat Greek yogurt for a similar texture.

What if I only have one loaf pan?
Bake in two rounds or use a larger pan and adjust baking time.

Why did my cake sink in the middle?
It may be underbaked or overmixed—be sure to test doneness and mix just until combined.

Try More Recipes:

• Ina Garten Coconut Cupcakes Recipe
• Ina Garten Mandel Bread Recipe
• Ina Garten Autumn Sangria Recipe