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Orange Pound Cake with Bourbon Glaze

Author: Susan Reid

Orange Pound Cake with Bourbon Glaze Recipe Orange Pound Cake with Bourbon Glaze Recipe

Citrus really shines in this tender orange pound cake. The bourbon in the glaze adds a bit of spice, but if pure sweet orange is what you're craving, feel free to use just juice instead.

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At a glance

Prep
Bake
Yield
16 servings
Nutrition information

Ingredients

Choose your measure:

Cake

  • 1 cup (16 tablespoons) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup orange juice
  • grated rind (zest) of 1 orange

Glaze

  • 1/4 cup (4 tablespoons) butter, melted
  • 1 cup confectioners' sugar
  • 2 tablespoons bourbon or rum

Instructions

  1. Preheat the oven to 350°F. Grease your choice of a 10" tube pan, 10-cup Bundt pan, or 9" x 5" loaf pan.
  2. To make the cake: Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping the bowl occasionally.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture alternately with the orange juice. Stir in the orange zest.
  4. Bake the cake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven and let it sit in the pan on a rack for 10 minutes.
  5. To make the glaze: Combine all of the glaze ingredients in a heatproof bowl. Microwave on high for 20-second intervals, stirring, until fully combined.
  6. If you've baked the cake in a Bundt or tube pan, turn the cake out of the pan onto a serving plate and immediately brush glaze over the top. If you've baked the cake in a loaf pan, brush the glaze over the cake right in the pan.

Nutrition Information

  • Serving Size 105g
  • Servings Per Batch 16 slices
Amount Per Serving:
  • Calories 370
  • Calories from Fat 144
  • Total Fat 16g
  • Saturated Fat 10g
  • Trans Fat 0g
  • Cholesterol 96mg
  • Sodium 143mg
  • Total Carbohydrate 50g
  • Dietary Fiber 1g
  • Sugars 33g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.