Orange Pound Cake

READY IN: 1hr 20mins




  • Preheat oven to 350°F; butter and flour a 10-inch bundt pan.
  • With an electric mixer, cream the butter and sugar.
  • Beat in the orange extract and the eggs.
  • Add 2 cups of the flour and beat well.
  • Add the orange juice and beat.
  • In a separate bowl, or measuring cup, stir the baking powder into the remaining 2 cups flour.
  • Add to the batter and beat well.
  • Spoon the batter into the prepared bundt pan and bake until the cake pulls away from the sides of the pan and a knife inserted in the center comes out clean, about 60 to 75 minutes.
  • Cool the cake in the pan on a rack for 10 minutes.
  • Invert onto a serving plate, leaving the pan on top so the cake holds its shape.
  • Cool for another 10-20 minutes.
  • Meanwhile, prepare the glaze.
  • Sstir the orange extract and the orange juice into the sugar with a fork, adding the orange juice a tablespoon at a time. Use just enough to produce a thick, smooth mixture.
  • Spread the glaze over the cake with a pastry brush while the cake is still warm or drizzle it on in a lacy pattern.