Mile High Orange Pound Cake 🍊
There's just something about a good pound cake that feels like home and spring-but this Mile High Orange Pound Cake takes it a step further.
Pound Cake Ingredients:
4 c All Purpose Flour 4 c Granulated Sugar
2 c Salted Butter - Room temperature 10 Large Eggs - Room temperature
1 ¼ c Buttermilk - Room temperature
4 tsps Orange extract 2-4 drops Orange gel food coloring
Glaze Ingredients: 2 c Powdered Sugar 2-3 tsps Buttermilk 2 tsps Orange Extract 2 drops Orange gel food coloring
Pound Cake Instructions:
Preheat your oven to 325 degrees.
Using a hand or stand mixer, mix the butter together then slowly add in the granulated sugar. Mix on medium speed until creamy (approximately five minutes).
Add the orange extract to the batter.
Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
Mix in the flour 1 c at a time, on low speed, until combined alternating with the buttermilk. Start with the flour and end with the flour. Add the food coloring after the first addition of flour.
Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan.Allow the cake to continue to cool completely before adding the glaze.
Steps to make the Pound Cake Glaze:
Add the powdered sugar to a bowl.
Then add in your extracts.
Slowly add in your buttermilk until your desired glaze consistency is reached.
Then pour the glaze on your cooled pound cake as desired. Serve and enjoy once the glaze has set.
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Baking a Mile High Orange Pound Cake is a delightful way to bring a sunshine twist to traditional pound cakes. From my experience, the key to achieving that signature height and moist texture lies in the careful combination of room temperature ingredients and gradual mixing. Using room temperature butter, eggs, and buttermilk ensures that they blend smoothly, avoiding a dense batter. I personally find that incorporating orange extract and a few drops of orange gel food coloring not only enhances the flavor but also makes the cake visually appealing, ideal for brightening up any dessert table. When alternating flour with buttermilk, starting and ending with flour helps maintain the cake’s structure and moisture balance. This technique helps prevent the cake from becoming too heavy or gummy. One tip I’ve picked up is to use a bundt pan with a non-stick spray for easy release, and baking at a consistent 325 degrees Fahrenheit results in an even rise and golden crust without burning. The hour and a half bake time may vary slightly based on your oven, so using a toothpick to test doneness is essential. The glaze, made from powdered sugar, buttermilk, and orange extract, adds a luscious finishing touch that complements the citrus flavor beautifully. Adjusting the buttermilk amount helps you achieve the perfect glaze consistency—thicker for drizzling or thinner for a smooth coat. Overall, this cake is perfect for celebrations or simply to enjoy with afternoon tea. Its bright orange flavor and moist crumb are crowd-pleasers who love a fresh, homemade dessert with a nostalgic yet elevated twist.
looks delicious I'm going to make one for Easter