Zingy Orange Bliss: Ina Garten’s Pound Cake Recipe For Success

Baking enthusiasts adore this delightful Ina Garten orange pound cake recipe that captures the essence of citrusy brightness in every slice.

Sunlight seems to dance through the dense, moist crumb of this classic dessert.

The marriage of sweet butter and zesty orange creates a symphony of flavors that tantalize taste buds.

Rich and decadent, this cake promises a moment of pure indulgence with each forkful.

Oranges bring a vibrant freshness that cuts through the cake luxurious texture.

Simple ingredients blend together to create a dessert that feels both elegant and comforting.

You’ll fall in love with this irresistible treat that turns an ordinary afternoon into a special occasion.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Calories: 436 kcal

Servings: 12

What to Buy for Ina Garten’s Orange Pound Cake

• All-Purpose Flour: Provides sturdy structure and tender crumb for the perfect pound cake texture.
• Baking Powder: Helps the cake rise and creates a light, airy consistency.
• Baking Soda: Neutralizes acidic ingredients and enhances browning.
• Salt: Balances and amplifies the cake's overall flavor profile.

• Granulated Sugar: Sweetens and helps create a moist, tender cake.
• Unsalted Butter: Adds rich flavor and creates a luxurious, smooth texture.
• Eggs: Bind ingredients together and provide structure and richness.
• Vanilla Extract: Introduces depth and warmth to the cake's flavor.
• Sour Cream: Adds moisture and creates a tender, tangy cake base.

• Orange Zest: Infuses bright, intense citrus aroma and flavor throughout the cake.
• Orange Juice: Creates a vibrant syrup that enhances moisture and citrus notes.
• Butter (for syrup): Adds silky smoothness and richness to the finishing syrup.

Tools to Use When Baking Orange Pound Cake

• 10-inch tube pan: Essential for creating the classic pound cake shape with even baking.
• Large mixing bowl: Perfect for combining sugar, butter, eggs, and other wet ingredients.
• Electric mixer or stand mixer: Helps cream butter and sugar to a fluffy consistency.
• Zester or microplane: Crucial for extracting fine orange zest without bitter white pith.
• Measuring cups and spoons: Ensures precise ingredient quantities for consistent results.
• Wire cooling rack: Allows cake to cool evenly and prevents soggy bottom.
• Toothpick or cake tester: Helps check cake doneness by testing center for moist crumbs.
• Small saucepan: Needed for preparing the orange syrup.
• Whisk: Useful for blending syrup ingredients smoothly.

Steps to Make a Fluffy Orange Pound Cake

Cozy Citrus Delight

• Oven Preparation Warm up your kitchen by setting the oven to a gentle 325°F and lovingly coat your tube pan with a light layer of grease and flour.
• Dry Ingredient Harmony Whisk together the flour blend, creating a soft cloud of dry ingredients that will form the backbone of your cake's delicate texture.
• Creamy Base Creation Blend sugar and butter until they become a fluffy, dreamy mixture. Gently introduce eggs one by one, then sprinkle in the vibrant orange zest and vanilla essence.
• Batter Magic Slowly fold in the flour mixture and sour cream, alternating with care. Stir until the batter becomes smooth and silky, promising a tender crumb.
• Baking Journey Pour the batter into the prepared pan and let it bake for about 75 minutes. The cake is ready when a skewer comes out clean, revealing a perfectly baked treasure.
• Cooling Moment Allow the cake to rest in the pan for 10 minutes, then transfer to a cooling rack. Let it breathe and settle into its final form.
• Citrus Glaze Magic Create a sparkling syrup by simmering orange juice with sugar and zest. Whisk in a touch of butter to create a glossy, bright finish.
• Final Touch Drizzle the warm, fragrant syrup over slices of the cooled cake, transforming it into a citrusy dream that dances on the taste buds.

Ideas to Switch Up Ina’s Orange Cake Flavor

• Enhance the orange essence by using freshly zested oranges and high-quality pure vanilla extract for a more vibrant, complex taste profile.
• Prepare the pound cake a day in advance, as the flavors deepen and become more pronounced when the cake rests overnight, wrapped tightly in plastic wrap.
• Swap sour cream with Greek yogurt or buttermilk to adjust the cake's moisture and tang while maintaining its rich texture and delicate crumb.
• Dust the cooled cake with powdered sugar, garnish with candied orange peel, or top with a light orange glaze for an elegant presentation that elevates the dessert's visual appeal.
• Store the pound cake at room temperature in an airtight container for up to 4 days, or freeze wrapped securely for up to 3 weeks to preserve its incredible moisture and flavor.

Ways to Serve Ina Garten’s Orange Pound Cake

• Dress Up Dessert Slices: Top each slice with a dollop of freshly whipped cream and a sprinkle of orange zest for an elegant and refreshing finish.
• Pair with Perfect Beverages: Serve alongside a hot cup of Earl Grey tea or a chilled glass of prosecco to complement the cake's bright citrus notes.
• Create Brunch Brilliance: Offer this pound cake as a stunning centerpiece for weekend brunch, accompanied by fresh berries and a light mimosa.
• Transform into Decadent Trifle: Cube the cooled cake and layer with orange-infused mascarpone cream and candied orange peel for a show-stopping dessert.

Keep That Orange Pound Cake Fresh and Soft

• Optimize Cake Freshness: Store the orange pound cake in an airtight container at room temperature for up to 3 days to maintain its soft, moist texture.
• Refrigerate for Extended Enjoyment: Wrap the cake tightly in plastic wrap and store in the refrigerator for up to a week, ensuring maximum flavor retention and preventing moisture loss.
• Freeze for Future Treats: Slice the cake and place individual portions in freezer-safe bags or containers. Freeze for up to 3 months, allowing you to enjoy a delightful dessert anytime with minimal preparation.
• Revive Stored Cake: Bring refrigerated or frozen cake to room temperature for about 30 minutes before serving. Gently warm individual slices in the microwave for 10-15 seconds to restore the cake's original softness and enhance its citrusy aroma.

Velvety Ina Garten Orange Pound Cake Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Ina Garten’s orange pound cake brings zesty citrus notes to classic dessert lovers. Rich butter and fresh orange zest create a moist, fragrant cake perfect for afternoon tea or elegant gatherings.

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Ingredients

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• 4 cups (800 grams) white sugar
• 3 cups (375 grams) all-purpose flour
• 6 large eggs, at room temperature
• 1 cup (230 grams) unsalted butter, at room temperature
• 1 cup (240 milliliters/ml) sour cream, at room temperature
• 1 ½ cups (360 milliliters/ml) fresh orange juice
• 3 medium oranges, zested
• 3 tbsps (45 grams) unsalted butter
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda

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Instructions

1. Preparation: Meticulously coat a 10-inch tube pan with butter and flour, ensuring complete coverage to prevent adherence.
2. Dry Ingredients: Sift flour, baking powder, salt, and baking soda in a medium bowl, creating a uniform, well-integrated mixture.
3. Creaming Process: Using an electric mixer, whip sugar and butter until the blend transforms into a light, voluminous, pale yellow consistency.
4. Egg Integration: Introduce eggs individually into the butter mixture, thoroughly incorporating each to maintain a silky, homogeneous texture.
5. Flavor Enhancement: Gently fold vanilla extract and orange zest into the batter, distributing aromatic elements evenly throughout.
6. Batter Construction: Alternate adding flour mixture and sour cream in three stages, starting and concluding with flour. Mix minimally to preserve delicate structure.
7. Pan Transfer: Smoothly distribute batter into the prepared tube pan, leveling the surface with a spatula for uniform baking.
8. Baking Process: Roast in a preheated oven at 325°F for approximately 75 minutes, or until a toothpick emerges immaculately clean when inserted into the center.
9. Initial Cooling: Rest the cake in the pan atop a wire rack for 10 minutes, allowing initial stabilization and preventing potential structural compromise.
10. Cake Release and Finishing: Carefully extract the cake from the pan and return to the wire rack for complete cooling.
11. Syrup Creation: Combine orange juice, sugar, and zest in a saucepan, simmering until the mixture reduces to a luxurious, thickened consistency.
12. Syrup Finalization: Remove from heat, whisking butter into the syrup until achieving a smooth, glossy texture.
13. Serving: Generously drizzle the warm, fragrant syrup over individual cake slices, allowing it to permeate the tender crumb.

Notes

• Prep Pan Perfectly: Grease and flour the tube pan meticulously to prevent cake from sticking and ensure smooth release.
• Mix Ingredients Methodically: Add eggs one at a time and alternate flour and sour cream to maintain a silky, smooth batter consistency.
• Avoid Overmixing: Gently fold and mix ingredients just until combined to preserve the cake’s delicate texture and prevent toughness.
• Temperature Matters: Use room temperature ingredients and bake at precise 325°F to guarantee even baking and optimal cake structure.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 436
• Sugar: 67 g
• Sodium: 177 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 0.5 g
• Protein: 6 g
• Cholesterol: 186 mg