Ingredients for Orange Cream Cheese Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 large oranges (zest and juice)
- 1 1/2 cups granulated sugar
- 4 large eggs
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups powdered sugar
- 2-4 tablespoons orange juice
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How to Make Orange Cream Cheese Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9x5 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese until light and fluffy. Use a mixer on medium speed.
- Finely zest and juice 2 large oranges. Add the zest and 1 1/2 cups granulated sugar to the butter mixture.
- Beat for 2 minutes, until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup sour cream until well combined.
- Pour batter into the prepared pan(s).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. For loaf pans, reduce baking time to 45-55 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze:
- In a small bowl, whisk together 2 cups powdered sugar with 2-4 tablespoons orange juice until smooth and drizzling consistency is reached. Add more juice if needed.
- Once the cake is completely cool, drizzle the glaze over the top and let it set slightly before slicing and serving. Optional: Add 1/2 cup dried cranberries to the batter in step 8.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
884g
Fat
424g
Carbs
114g
