Orange Velvet Pound Cake

The Orange Velvet Pound Cake with Orange Glaze is a luxurious dessert that combines the richness of a classic pound cake with the bright, refreshing zing of fresh oranges. This cake isn’t just a treat—it’s an experience. From the first whiff of orange zest while mixing the batter to the final bite of tender crumb soaked in sweet citrus glaze, each element of this cake is designed to impress. Whether you’re baking for a holiday, brunch, or just a cozy evening dessert, this recipe offers a delightful twist on a traditional Southern favorite.

What sets this cake apart is its velvety texture—a result of using buttermilk and just the right balance of fats and leavening agents. The orange flavor is infused in multiple ways: fresh zest, juice, and a final glossy glaze that seeps into every crumb. This cake is both nostalgic and modern, marrying old-fashioned pound cake technique with a vibrant, citrus-forward profile.

Ingredients:

For the Cake:

• 3 cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• ½ cup vegetable oil

• 2 ¾ cups granulated sugar

• 5 large eggs, room temperature

• 1 tablespoon orange zest (from 2 medium oranges)

• 1 tablespoon fresh orange juice

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional for complexity)

• 1 cup buttermilk, room temperature

• Orange food coloring (optional, 2–3 drops for velvety hue)

For the Orange Glaze:

• 1 ½ cups powdered sugar, sifted

• 2–3 tablespoons fresh orange juice

• ½ teaspoon orange zest

• 1 teaspoon melted butter (optional for richness)

Preparation:

Step 1: Prepare Your Tools and Ingredients

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan generously, or use baking spray with flour. Make sure all ingredients—especially the eggs, butter, and buttermilk—are at room temperature. This ensures better mixing and a more even bake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This helps ensure your dry ingredients are well-distributed and prevents clumping.

Step 3: Cream Butter, Oil, and Sugar

In a large mixing bowl, beat the butter, oil, and sugar together on medium speed until light and fluffy—about 4–5 minutes. The combination of butter and oil gives a moist and tender crumb while maintaining richness.

Step 4: Add Eggs and Flavoring

Add the eggs one at a time, beating well after each addition. Then stir in the orange zest, orange juice, vanilla extract, and almond extract if using. The mixture should smell fragrant and citrusy.

Step 5: Alternate Dry Ingredients with Buttermilk

Add the flour mixture to the batter in three additions, alternating with the buttermilk (beginning and ending with the flour). Mix just until combined after each addition. Avoid overmixing to keep the cake tender.

If desired, add a few drops of orange food coloring at this point to achieve a soft orange hue typical of “velvet” cakes.

Step 6: Pour and Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan on the counter a couple of times to remove air bubbles.

Bake for 70–85 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely tent with foil during the last 20 minutes.

Step 7: Cool the Cake

Let the cake cool in the pan for 15–20 minutes. Then carefully invert onto a wire rack to cool completely before glazing. A fully cooled cake ensures the glaze adheres beautifully and doesn’t melt.

Step 8: Prepare the Orange Glaze

In a small bowl, whisk together the sifted powdered sugar, orange juice, zest, and melted butter (if using) until smooth. Adjust the consistency with more juice or sugar as needed—it should be thick yet pourable.

Step 9: Glaze the Cake

Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides. Let it set for at least 30 minutes before slicing.

Variation

• Citrus Medley: Substitute part of the orange zest/juice with lemon or lime for a more complex citrus flavor.

• Orange Creamsicle: Add a bit of cream cheese to the glaze and use both vanilla and orange extracts in the batter for a creamsicle twist.

• Nutty Orange: Add finely chopped pecans or almonds to the batter for texture.

• Chocolate Orange: Mix in mini chocolate chips and top with a chocolate-orange glaze for a richer version.

Cooking Note:

This cake is best made with fresh orange juice and zest. Bottled juice lacks the aromatic oils and brightness that fresh citrus provides. Always zest the orange before juicing, as it’s much easier. For an even more tender crumb, sift the flour before measuring.

Serving Suggestions:

• Serve slices slightly warm with a dollop of whipped cream or a scoop of vanilla bean ice cream.

• Pair with hot Earl Grey tea or a glass of chilled Moscato for a perfect afternoon treat.

• Top with fresh berries or candied orange slices for a gourmet presentation at brunch or dessert tables.

Tips:

• Use room temperature ingredients for better emulsification and smoother batter.

• Do not overmix once the flour is added, as it can toughen the cake.

• For neat slices, chill the cake slightly before slicing and wipe the knife clean between cuts.

• Double the glaze recipe if you want extra to drizzle over individual slices when serving.

• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Prep Time: 20 minutes

Cooking Time: 75 minutes

Total Time: Approximately 1 hour 35 minutes

Nutritional Information (Per Slice, based on 12 slices)

Calories: 470
Protein: 5g
Carbohydrates: 60g
Sugar: 38g
Fat: 24g
Sodium: 220mg
Cholesterol: 95mg
Fiber: 1g

FAQs

Can I freeze Orange Velvet Pound Cake?

Yes! Let it cool completely, then wrap tightly in plastic wrap and foil. It freezes well for up to 3 months. Thaw at room temperature before serving.

Can I use store-bought orange juice?

Fresh juice is highly recommended for the best flavor. Store-bought juice can be used in a pinch but may lack the vibrancy and aroma of freshly squeezed juice.

Why is it called “velvet” pound cake?

The term “velvet” refers to the cake’s smooth, moist, and tender crumb, achieved by using buttermilk and the right mixing technique.

Can I bake this in loaf pans or a sheet pan?

Yes! Divide the batter between two greased 9×5-inch loaf pans or use a 9×13 pan. Adjust baking time accordingly—start checking at 50–55 minutes.

Can I make it dairy-free?

Yes, you can substitute buttermilk with almond milk + 1 tbsp vinegar, and use dairy-free margarine instead of butter. Keep in mind this may alter the texture slightly.

Conclusion

The Orange Velvet Pound Cake with Orange Glaze is more than just a dessert—it’s a celebration of citrus, a tribute to the classic pound cake, and a perfect fusion of flavor and texture. With its moist crumb, rich aroma, and vibrant glaze, it offers a bakery-quality experience right from your kitchen. It’s versatile enough for everyday indulgence yet elegant enough for special occasions. Whether you’re a seasoned baker or a home cook exploring new flavors, this recipe will not only please the palate but also become a cherished favorite in your dessert repertoire.

So, roll up your sleeves, zest those oranges, and get ready to create a cake that’s as sunny and satisfying as a summer day.

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