Orange Pound Cake

A while ago a guest asked for the recipe of this cake that I love baking and serving for breakfast.  It’s the perfect complement to an omelet or baked eggs.


1 cup unsalted butter at room temperature (more to grease the bundt pan)
2 cups sugar
5 large eggs

1 tsp vanilla extract (I prefer Penzeys Pure Vanilla)
4 tbsp grated orange zest
3 cups flour (more for the bundt pan)
1 tsp baking powder
1/2 tsp salt
3/4 cup milk

1/4 cup butter
2/3 cup sugar
1/3 cup freshly squeezed orange juice


Preheat oven to 350 degrees.  Butter and flour a bundt pan (or tube pan if you prefer).
Place the flour, baking powder and salt in a medium bowl and whisk to blend.
Cream together the butter and sugar. Add the eggs one at a time and blend. Add vanilla and grated orange zest.
Add the flour mixture in three increments, alternating with the milk until blended.
Pour batter into the bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking and almost done, place ingredients for the glaze in a small saucepan over medium heat.  Whisk until the butter and sugar are melted. Pour the warm glaze over the cake while the cake is still hot and in the bundt pan.  Wait 15 minutes and then turn the cake out on a cooling rack.


The Beechmont Inn Bed & Breakfast  Kathryn White  Bed and Breakfast Foodie

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