Is there anything better than a slice of pound cake? Yes! A slice of orange and cinnamon pound cake, smothered in an orange glaze and served alongside orange whipped cream. That is definitely a mouthful! 😀 I made this cake to celebrate my dad and aunt’s birthdays. It was a big hit and even though I made two, they didn’t last very long. It happens to be the perfect breakfast food too. 😉 I hope you enjoy my festive pound cake. Happy Thanksgiving everyone!
In other news, my daughter is starting to enjoy baking, and made my homemade biscuits this past weekend. They were delicious!
I am thrilled to co-host Fiesta Friday #303 with the lovely and talented Mollie at Frugal Hausfraus this week! Make sure and visit her website and this week’s party for a variety of delicious dishes and tips!
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Notes
Make the cake the day before, and then add the glaze up to a few hours before serving.
Ingredients
- *adapted from Martha Stewart (Martha Stewart Cakes, Lemon Pound Cake, page 21)
- 2 sticks unsalted butter (1 cup)
- 3 cups all purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 2 1/2 cups granulated sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp freshly grated nutmeg
- 6 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. orange extract
- zest of 1 large orange
- 1 cup sour cream
Glaze
- juice of 1 orange
- zest of 1 orange
- 1/2 tsp. vanilla extract
- 1/4 tsp. orange extract
- 1/2 cup powdered sugar (approx.)
Orange Whipped Cream
- 2 cups heavy cream
- 5 1/2 Tbsp sugar
- 1/2 tsp. real vanilla extract
- 1/4 tsp. real orange extract
- zest of 1 orange
Instructions
- Preheat the oven to 350 degrees.
- Butter 2 9-by-5 loaf pans and then dust with flour. (I put a large strip of parchment paper in the loaf pan with extra hanging over the pan before adding butter and flour. This helps to lift the loaf out.)
- With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy (about 5 minutes). Add eggs one at a time, mixing well between each addition.
- Mix in extracts.
- Reduce to low and beat in flour and sour cream in 3 batches, alternating with 2 batches of sour cream (ending and beginning with flour). Mix in the orange zest.
- Divide batter equally between each loaf pan. Bake 55 to 60 minutes or until cake tester comes out clean (if it browns too quickly, place an aluminum foil tent on top to slow browning.
- Remove from oven and let cakes sit in pans for 5 to 10 minutes, then place on wire racks to cool for 2 hours.
Glaze
- Make the glaze, by mixing all the ingredients together. Adjust consistency by adding more powdered sugar, a little at a time.
- Pour glaze over the cake. Serve with a side of orange whipped cream, see below.
Orange Whipped Cream
- Add cold cream, vanilla, orange, and orange zest to a mixer with a wire whip attachment and set to high. Don’t forget to cover it up!
- Once it slightly begins to thicken, steadily add the sugar (I like to stop and scrape the bowl once the sugar is incorporated).
- Stop and check the whipped cream once you see it begin to thicken. The whipped cream is ready when it will hold its form (note: you may have to check it several times the first time you make it). Be careful not to over mix or it will separate.
- Store in a sealed container in the fridge for up to 2 days or serve immediately with your cake.
Yum! This Orange Cinnamon Pound Cake sounds wonderful!
Thanks, Nancy!
It looks and sounds lovely your Orange cake with orange glaze. Hope you and yours have a wonderful Holiday!
Thank you, Deborah! I hope you and your family have a wonderful holiday as well! I can’t believe Thanksgiving is this week!
Sounds and looks delicious! Thank you for co-hosting and have a wonderful Thanksgiving. I loved seeing the joy in your daughters face when she presented the results of her baking.
Thank You, Liz! She was very happy and proud, thank you! 😀
Lovely baking all around!
Thank you, Irene!
I love a pound cake and the flavour sounds delicious!
Thank you! 😀