We’re currently in the lull between between ‘I can’t take winter anymore’ and ‘spring is awakening’. I am watching the snow come down as I type, certain it will never be warm again. Thank goodness for citrus – oranges, lemons, and limes are so bright and full of life, it’s hard to be frustrated when baking with them. This poundcake is one I used to make all the time at a coffeehouse I worked at in Minneapolis, although I’ve tweaked it here and there over the years. It is full of orange flavor and perfect for dark, cold February mornings.
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- ½ cup orange juice
- 3 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 2 cups unsalted butter, room temperature
- 3 cups sugar
- 1 tablespoons orange zest
- 6 eggs, room temperature
- 1 ½ cups powdered sugar
- 2-4 tablespoons orange juice
For the poundcake:
Adjust an oven rack to the middle position, and heat the oven to 350F.
Grease a 12-cup Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a medium liquid measuring cup, mix together the orange juice, sour cream, and vanilla.
In the bowl of a stand mixer fitted with a paddle, cream the butter, sugar, and orange zest together on medium until light and fluffy, 3-5 minutes.
Add the eggs one at a time, beating well after each addition, scraping down the sides as needed.
Add 2 cups of the flour and mix on low until just combined. Add the orange juice mixture and mix until just combined. Scrape down the sides and add the rest of the flour mixture, mixing until combined. Use a spatula to finish mixing.
Pour batter into the Bundt pan and bake about 60-75 minutes, or until a toothpick inserted comes out clean.
Cool cake in pan for about 15 minutes, then invert the cake onto an wire rack with parchment paper underneath.
Glaze the warm poundcake with the orange glaze.
For the orange glaze
Mix together the powdered sugar and 2 tablespoons of the orange juice until combined. Add more orange juice (1 tablespoon at a time) if needed to thin the glaze.