Orange Pound Cake (1-2-3-4 Cake)

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Orange Pound Cake (1-2-3-4 Cake)

Basic pound cake has never been easier than with this recipe. Orange Pound Cake with a simple sweet citrus glaze has an amazing, moist texture.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 460kcal

Author: Julie Clark

Ingredients

1 cup salted butter room temperature
2 cups granulated sugar
4 large eggs room temperature
1 medium orange zest and juice
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 cup plain Greek yogurt 2% or 5% milkfat
1 cup powdered sugar
2-3 tablespoons orange juice

US Customary - Metric

Instructions

Preheat the oven to 325ºF. Grease and flour a 12-cup bundt cake pan.
In the bowl of a stand mixer, cream together the butter and sugar for 5 minutes, scraping the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, mixing well between each egg. 1 cup salted butter, 2 cups granulated sugar, 4 large eggs
Mix in the orange zest, juice and vanilla. 1 medium orange, 2 teaspoons vanilla extract
Add half of the flour and the baking powder. Mix just until combined. 3 cups all-purpose flour, 2 teaspoons baking powder
Mix in the Greek yogurt, then add in the remaining flour and mix just until combined. 1 cup plain Greek yogurt
Pour into the prepared pan and smooth it out evenly. Bake for 1 hour or until the cake tests done. (should be almost 210ºF inside). Allow the cake to cool for 10 minutes in the pan, then turn it out onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and orange juice. Add the juice one tablespoon at a time until you get the drizzling consistency that you'd like. Drizzle the glaze over the cake. 1 cup powdered sugar, 2-3 tablespoons orange juice

Notes

Recipe Variations

If you only have unsalted butter, add 1/2 teaspoon salt.
Use lemons or limes instead of orange juice to switch up the flavor.
Try adding white chocolate chips (about a cup) to the cake batter.
A touch of cinnamon will make this cake taste like Christmas morning.
Don’t have Greek yogurt? Use sour cream instead.

Store in an airtight container at room temperature for up to 3 days. This cake freezes well, too.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition