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Ina Garten Orange Pound Cake

Ina Garten Orange Pound Cake - recipe card
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This orange pound cake is moist, buttery, and bursting with bright citrus flavor. The fine crumb and tender texture make it perfect for afternoon tea or a simple dessert. A sweet orange glaze adds an extra layer of tangy sweetness.

Ingredients

Scale
  • 1/2 cup (8 tablespoons / 1 stick) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Zest of 2 medium oranges, finely grated (about 2 tablespoons)
  • 1/4 cup fresh orange juice, from about 1 orange
  • 1 teaspoon pure vanilla extract
  • 1/4 cup full-fat Greek yogurt, at room temperature
  • 1/2 cup confectioners’ sugar, sifted (for glaze, optional)
  • 1 to 2 tablespoons fresh orange juice, as needed for glaze consistency (optional)

Instructions

  1. Preheat your oven to 350°F / 177°C. Grease a 9×5-inch loaf pan or a 6-cup bundt pan with butter, then dust lightly with flour, tapping out any excess. This creates a non-stick barrier to ensure the cake releases cleanly after baking, preventing sticking and promoting even browning.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the softened butter and granulated sugar on medium-high speed for 3-4 minutes, until light, fluffy, and pale yellow. Scrape down the sides of the bowl halfway through with a rubber spatula to ensure even mixing. Creaming incorporates air into the batter, which helps the cake rise and results in a tender crumb.
  3. With the mixer on medium-low speed, add the eggs one at a time, mixing fully after each addition until just combined. Wait about 30 seconds between eggs to allow them to emulsify properly. This gradual addition prevents the batter from curdling, ensuring a smooth and homogeneous mixture.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Sifting or whisking aerates the dry ingredients and distributes the leaveners evenly, which promotes consistent rising during baking.
  5. To the creamed butter-sugar-egg mixture, add the orange zest, fresh orange juice, vanilla extract, and Greek yogurt. Mix on low speed for about 30 seconds until just incorporated. The acidity from the yogurt and juice tenderizes the gluten, while the zest infuses intense citrus flavor without adding excess liquid.
  6. With the mixer on low speed, gradually add the dry ingredients to the wet mixture in two or three additions, mixing until just combined after each. Stop mixing as soon as no flour streaks remain to avoid overworking the batter, which can lead to a tough cake. Scrape the bowl as needed.
  7. Pour the batter into the prepared pan and use a spatula to smooth the top into an even layer. Gently tap the pan on the counter a few times to release any large air bubbles. This ensures the cake bakes evenly without tunnels or uneven texture.
  8. Place the pan in the preheated oven on the center rack and bake for 45-55 minutes. Start checking for doneness at 45 minutes by inserting a toothpick or skewer into the center—it should come out clean or with a few moist crumbs. The cake should be golden brown and pull away slightly from the pan edges.
  9. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. This allows the structure to set, making it less likely to break when removed. Avoid cooling completely in the pan to prevent sogginess from steam.
  10. After 15 minutes, run a thin knife around the edges of the pan to loosen the cake, then invert it onto the wire rack to cool completely. If using a bundt pan, tap the bottom firmly if needed to release. Cooling completely prevents the glaze from melting when applied.
  11. For the optional glaze, in a small bowl, whisk together the sifted confectioners’ sugar and 1 tablespoon of fresh orange juice until smooth. Add more juice, a teaspoon at a time, until it reaches a pourable but thick consistency. Sifting the sugar eliminates lumps for a smooth, glossy finish.
  12. Once the cake is completely cool, place the wire rack over a baking sheet to catch drips. Drizzle the glaze evenly over the top of the cake, allowing it to drip down the sides. Let the glaze set for 20-30 minutes before slicing and serving for a clean cut.

Notes

Storage: Wrap the unglazed cake tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze the unglazed cake wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature before glazing and serving. Reheat slices in a preheated 300°F / 149°C oven for 5-10 minutes to refresh texture and warmth.

Nutrition

Keywords: orange pound cake, Ina Garten recipe, citrus cake, moist pound cake, easy dessert, baking, orange zest, yogurt cake, tea cake, weekend baking, family dessert, classic cake

Find it online: https://inagartendishes.com/ina-garten-orange-pound-cake/