Last week I told you about the family cookout we went to over the Independence Day weekend, and the fact that I was in charge of dessert for 30 people. I’ve already shared the Patriotic Dome Cake I made and today I’m sharing recipe number 2, Orange Pound Cake. I wanted to make something with a light fruity flavor and this cake hit that mark perfectly. I will warn you though, if you don’t have a stand mixer, this recipe will be hard to make. Thankfully I still have custody of Aaron’s Kitchen Aid Mixer so making this cake was a breeze.
Orange Pound Cake
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This Orange Pound Cake recipe is easy to make, if you have a stand mixer, and a tasty addition to any summertime celebration.
Author: Cindy Schultz
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
Ingredients
Cake
- ¾ cup butter, softened (3 sticks)
- 3 cups sugar
- 5 eggs
- 3 cups flour
- ½ tsp salt
- 1 TBS orange zest (chopped fine)
- ¾ cup Orange Crush soda
- orange food coloring (or red and yellow food coloring)
Glaze
- 3 cups confectioner's sugar
- ¼ cup Orange Crush soda
- 1 TBS orange juice (just juice the orange you zested)
- 1 tsp orange zest (finely chopped)
Instructions
Cake
- Preheat oven to 325°.
- Grease 12 cup bundt pan with shortening and set aside.
- In a stand mixer, cream together butter and sugar for 8-10 minutes.
- Add in eggs 1 at a time, beating in between.
- Add in flour, salt, orange zest while beating.
- Add in food coloring. I used red and yellow liquid food coloring and followed the proportions on the box, it was 14:1 yellow to red. My cake came out much lighter than I thought it would. You might want to double the food coloring.
- Remove from stand mixer and gently fold in the orange soda.
- Pour the batter into the prepared bundt pan, do not fill more than ⅔ full because this cake rises a lot due to the carbonation.
- Bake for 1 hour to 1 hour 15 minutes, until toothpick comes out clean.
- Remove from oven. Cool in pan 20 minutes.
- Turn out onto wire rack and allow to finish cooling.
Glaze
- In a small bowl combine all of the glaze ingredients, whisk until thick. You can add more liquid or confectioner's sugar until you reach desired consistency.
- Drizzle over the cake.
This cake was the first time I needed to use the zester I got for Christmas a few years ago. My zester gives me long strings of zest so I just chopped it up fine before adding to the recipe. Also, somehow I missed adding the orange juice to my shopping list. As I was preparing to head to the store mid-baking, my husband said, “Just juice the orange you zested.” Duh! I just wasn’t thinking things through at that point.
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
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