Orange Pound Cake

by foodlikecake

Fluffy orange pound cake with a delectable orange syrup. What could go wrong?


Ingredients: Pound Cake (Adapted from Ina Garten’s Lemon Cake)

1/2 cup (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

4 extra large eggs, room temperature

1/3 cup grated orange zest (6-8 oranges)

3 cups and 6 tablespoons cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup freshly squeezed orange juice

3/4 cups orange yogurt/milk mixture (recipe and ingredients below)

1 teaspoon vanilla

Orange Yogurt/Milk Mixture

3/4 cup orange yogurt (I used yoplaits orange creme)

1/4 cup whole milk

Orange Syrup (From Joy the Baker’s lemon syrup)

1/3 cup water

1/4 cup granulated sugar

1/2 cup freshly squeezed orange juice

Recipe:  Orange Yogurt Milk Mixture

Stir yogurt and milk together in a bowl. Very easy, now you’re done with that.


Preheat oven to 350F.

Cream the butter and sugar until light and fluffy (5-7 minutes) Add the eggs one at a time and then add the orange zest. Make sure the zest gets distributed evenly and not just clumped together.

Sift together the flour, baking powder, baking soda, and salt. In another bowl mix together the orange juice, yogurt/milk mixture, and vanilla. Take turns pouring each in and mixing. The batter will thick.

Grease and flour a 8  1/2 by 4  1/2 by 2  1/2 pan. Pour about 3/4 of the batter in. The rest is leftover, do what you want with it. I ate it with a spoon.

Bake for around 50-55 minutes or until a toothpick comes out clean. Cool for twenty minutes, while waiting make the syrup.


Stir water and sugar in a saucepan, on medium high, until the sugar melts. This should take about 5-10 minutes. Bring to a boil then add the orange juice and take off heat.

Transfer cake to a wire rack (I suggest putting paper towels under the rack) and unmold from pan. Now poke holes all over the top. With a fork, toothpick, or thermometer. Brush orange glaze over it.

Cut into thick slices and serve. You may pour the leftover syrup over each piece of cake because it tastes very, very, good.