Orange Holiday Pound Cake
With Christmas fast approaching, holiday party planning is in full swing! Amidst the flurry of hanging up Christmas decor, curating tablescapes, and figuring out main courses, you simply cannot forget the heart of the meal. It’s the bow on the gift, the star on the tree, that final flourish—dessert. Because there truly is nothing like digging into the sweetest treat after a filling and savory Noche Buena.
Tis the season of generosity, so in this blogpost, we want to share with you the perfect recipe for a decadent holiday delight—a traditional cake reminiscent of home, but with a lovely, zesty twist! Homey, hearty, and full of heart, our Holiday Orange Pound Cake is a beautiful balance of classic and fresh, sweet and not too sweet, made to satisfy both the little children and the adults alike, leaving them with happy tummies and happier hearts!
- 2 Sticks unsalted butter
- 3 Oranges
- 1 Cup granulated sugar
- 3 Large eggs
- 1 ¾ Cups All Purpose Flour
- 1 ½ tbsp. baking powder
- ⅓ Ts tsp. Salt
- 6 tbsp. Whole milk
- 1 ⅓ Cups powdered sugar
- Place a rack in the center of the oven and preheat it to 350°. Butter a loaf pan, fully coating the bottom and sides. Line the pan lengthwise with parchment paper, leaving a bit of overhang.
- Using a microplane, finally grate the zest from 2 oranges into a large bowl. Add 2 cups unsalted butter and 1 cup granulated sugar to the bowl.
- Using an electric mixer on high speed, beat for about 5 minutes until mixture is very light and fluffy.
- Beat 3 eggs, one at a time. Continue beating the mixture till it’s even lighter and fluffier.
- Whisk 1 ¾ cups of All Purpose Flour, 1 ⅓ tsp baking powder, and ½ tsp. salt in another large bowl.
- Add one-half of dry ingredients to the butter mixture and beat on low speed until combined. Beat in a tbsp milk on low til smooth. Add remaining dry ingredients.
- Scrape batter into buttered loaf pan, smooth top with spatula. Bake cake for 45-55 minutes, then check doneness halfway through until a cake tester, toothpick, skewer comes out clean. 45-55 minutes.
- While the cake bakes, make the glaze first--remove the zest from remaining orange or just zest using a microplane. Transfer zest to a cutting board and slice as thinly as possible. Set aside.
- Halve 2 oranges (the zested ones) and squeeze the juice into a small bowl with a strainer (should equate to about ½ cup orange juice).
- Place 1 ⅓ cups powdered sugar in another medium bowl. Slowly whisk in about half of the orange juice until smooth. Then add sliced orange zest. Set glaze aside.
- Let the cake cool for about 10 minutes. Poke 10-15 holes evenly throughout the cake with a cake tester or toothpick. Pour the remaining orange juice. Let the cake cool completely.
- Run a butter knife around the edge of the pan to loosen. Using a parchment overhang, lift the cake onto a wire rack and remove parchment.
- Now, pour the orange zest glaze over the cake, letting it fall down the sides. Let it set for at least 10 minutes before slicing. Little suggestion: it’s best served with a side of sour cream or greek yogurt!
And just like that, you’ve made a homemade holiday dessert that all your guests are sure to enjoy! We hope you get to try out our recipe, and that you have a very merry Christmas full of the prettiest gifts, the brightest stars, the yummiest dessert, and of course, your most precious loved ones.