orange vanilla pound cake
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Baked Good

Orange-Vanilla Pound Cake

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This pound cake is my take on a family recipe that is a dessert staple for parties. It also is another one of those family recipes that Rob seems to love. I mean, it’s not fancy or anything like that but it is classic and does taste awesome.

Traditionally, this would be made in a bundt pan and served as a dessert with icing all over the top. I decided to go for more of a breakfast approach, since Rob wanted it for that. So I actually made it in not one, but TWO different forms! The first was a traditional loaf and the second was muffins!

The loaf served as a breakfast source for ourselves and the muffins were brought into my office; once again as an incentive for meeting participation! Rob really likes the loaf for the way it gets a nice crust all the way around; while the muffins were perfect for the office since you don’t have to worry about slicing or anything.

pound cake
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The last element was the glaze for the top. I didn’t want to go with a full blown icing, so I had Rob mix up some vanilla bean, orange juice, powdered sugar, and water into a glaze for the top. This adds a subtle sweetness with elements of the core flavor to tie it all up.

Orange-Vanilla Pound Cake

My family’s recipe for Classic Pound Cake with my spin on the flavors.
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: bread, breakfast, cake, cupcake, dessert, glaze, loaf, muffin, orange, pound cake, vanilla
Servings: 20 People



  • 2 Sticks Butter
  • 1 Cup Sour Cream
  • 3 Cups Sugar
  • 1.5 Tbs Vanilla Extract
  • 1 Orange zested
  • 1/4 Tsp Baking Powder
  • 6 Eggs
  • 3 Cups All-Purpose Flour


  • 1/4 Cup Powdered Sugar
  • 1 Vanilla Bean seeded
  • 1 Oz Orange Juice
  • 1 Oz Warm Water


  • Preheat the oven to 325F.
  • Mix the Butter, Sour Cream, and Sugar in a stand mixer until well combined.
  • Beat in the eggs, one at a time.
  • Beat in the orange zest, vanilla, and baking powder.
  • Gradually add the flour, beating until well combined.
  • In a buttered bundt/loaf pan or in muffin/cupcake wrappers, pour the batter. Make sure to leave room for it to rise (it can be a lot).
  • A loaf/bundt should bake for about 1.5 hrs and a 12 muffin tray for about 30 minutes.
  • Remove and allow to cool.
  • To make the glaze whisk all of the ingredients into a thick paste adding more sugar if needed.
  • Drizzle over the cooled muffins.

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