Easy Ina Garten Orange Pound Cake Recipe: Zesty Citrus Joy

Pound cake emerges as a luxurious canvas for bright, zesty flavors that dance across your palate.

Soft, dense textures create a rich backdrop for citrusy notes that transform an ordinary dessert into something extraordinary.

Culinary masters understand how strategic ingredient combinations can elevate a simple recipe into a memorable experience.

Sweet butter and fresh zest intertwine to produce a moist, tender crumb that melts effortlessly on your tongue.

Professional bakers know precise measurements and quality ingredients make all the difference in crafting an exceptional pound cake.

The delicate balance between sweetness and tanginess creates a sophisticated dessert that feels both comforting and elegant.

Each slice promises a delightful journey through layers of nuanced flavor and velvety consistency: get ready to savor pure indulgence.

Pro Tips for Ina Garten’s Orange Pound Cake

• Maximize Zest Extraction: Roll oranges firmly on the counter before zesting to release more oils and intensify citrus flavor.
• Prevent Cake Crumbling: Let the pound cake cool completely before slicing to maintain its structural integrity and prevent crumbly edges.
• Boost Moisture Retention: Brush the warm cake with extra orange syrup immediately after baking to enhance moisture and deepen citrus notes.
• Test Cake Doneness Precisely: Insert a thin wooden skewer near the cake's center; if it comes out with just a few moist crumbs, the cake is perfectly baked.
• Store Like a Pro: Wrap the cooled pound cake tightly in plastic wrap, then aluminum foil to keep it fresh and prevent drying out for up to 3 days.

How to Store Ina Garten’s Orange Pound Cake

• Vacuum Seal Method: Use a vacuum sealer to remove all air and preserve the cake's moisture and flavor. Create an airtight barrier that prevents freezer burn and maintains texture for up to 4 months. Wrap individual slices before sealing to enable easy portioning.
• Room Temperature Storage: Keep the cake covered with a cake dome or in an airtight container at room temperature for 2-3 days. Place a piece of bread next to the cake to help retain moisture and prevent drying out. Ensure the container is clean and completely sealed to maintain freshness.
• Layered Preservation Technique: Start with parchment paper between cake slices to prevent sticking. Wrap each layer in plastic wrap, followed by aluminum foil for extra protection. Stack carefully in a sturdy container to prevent crumbling and maintain the cake's structural integrity during storage.

Creative Twists on Ina Garten’s Orange Pound Cake

• Orange Almond Pound Cake: Replace vanilla extract with almond extract and sprinkle sliced almonds on top before baking for a nutty, fragrant variation.
• Citrus Medley Pound Cake: Combine orange zest with lemon and lime zest to create a complex, bright citrus profile that adds depth to the traditional recipe.
• Spiced Orange Pound Cake: Mix in ground cinnamon, cardamom, and a pinch of nutmeg to the dry ingredients for a warm, aromatic twist that complements the orange flavor.
• Chocolate Orange Pound Cake: Fold in mini dark chocolate chips and drizzle melted dark chocolate over the glaze to create a rich, decadent version of the classic cake.

Ina Garten’s Orange Pound Cake: A Citrusy Treat for All

Orange Pound Cake magic unfolds through Ina Garten’s masterful recipe, blending citrus brightness with classic baking techniques.

Delicate crumb and intense orange essence create an irresistible dessert experience that transports palates to culinary bliss.

Kitchen enthusiasts will discover pure joy in each carefully crafted slice of this remarkable confection.

Fragrant orange notes dance through tender cake layers, promising delightful moments of indulgence.

Passionate bakers can recreate this extraordinary treat with simple ingredients and precise techniques.

Readers who savor culinary adventures: dive into this recipe, capture its essence, share your delicious results, and spread sweet inspiration across social media platforms.

Why Ina Garten’s Orange Pound Cake is a Zesty, Sweet Delight

• Burst of Citrusy Freshness: The orange zest and juice infuse the pound cake with a bright, vibrant flavor that dances on your taste buds, transforming a classic dessert into a zesty celebration of sunshine.
• Perfectly Textured Delight: Ina Garten's precise mixing technique creates a pound cake that's incredibly moist and tender, with a velvety crumb that melts in your mouth and leaves you craving another slice.
• Baker-Friendly Precision: The step-by-step method breaks down the recipe into simple, manageable stages, making it accessible for both novice and experienced bakers who want to create a professional-looking dessert without stress.
• Versatile Crowd-Pleaser: This orange pound cake works magic for multiple occasions – from elegant brunch gatherings to casual afternoon tea, promising to impress guests with its sophisticated yet comforting flavor profile.

What You Need for Ina Garten’s Orange Pound Cake

• Orange Zest: Fresh, bright flavor booster with intense citrus oils. Choose organic oranges for best taste.
• Orange Juice: Provides tangy sweetness and moisture to the cake. Fresh-squeezed preferred for vibrant flavor.

• Butter, Buttermilk: Richness and tender crumb creators. Use high-quality unsalted butter at room temperature.
• Eggs: Structural foundation and binding agent for the cake. Choose large, fresh eggs.

• All-Purpose Flour, Baking Powder, Baking Soda, Salt: Essential for cake structure and rise. Use fresh, unexpired leavening agents.
• Granulated Sugar, Confectioners' Sugar: Sweetness and texture enhancers. Choose pure cane sugar for best results.
• Vanilla Extract: Depth and complexity of flavor. Pure extract recommended over imitation.

How to Make Ina Garten’s Orange Pound Cake

Step 1: Prepare Baking Setup

Preheat oven to 350°F. Grab 2 loaf pans (8.5 x 4.5 x 2.5 inches). Generously coat pans with butter, dust with flour, and line bottoms with parchment paper for easy cake removal.

Step 2: Create Creamy Base

In a large mixing bowl, blend softened butter with sugar using an electric mixer. Whip until light and fluffy, about 5 minutes. The mixture should look smooth and airy.

Step 3: Incorporate Citrus Essence

Continuing with medium mixer speed, add eggs one at a time. Ensure each egg fully blends before adding next. Sprinkle fresh orange zest throughout the mixture for vibrant citrus flavor.

Step 4: Organize Dry and Liquid Components

Separate ingredients into two bowls:

• All-purpose flour
• Baking powder
• Baking soda
• Salt

• Orange juice
• Buttermilk
• Vanilla extract

Step 5: Merge Ingredients

Gradually combine dry and wet mixtures into butter base. Alternate between dry and liquid ingredients, starting and ending with dry mix. This technique ensures smooth, consistent batter. Transfer batter to prepared pans, smoothing tops carefully.

Step 6: Bake to Perfection

Place pans in preheated oven. Bake 45-60 minutes. Check doneness by inserting toothpick – it should come out clean when cake is ready.

Step 7: Craft Citrus Syrup

In a saucepan, combine sugar and orange juice. Heat until sugar completely dissolves, creating a light syrup.

Step 8: Cool and Soak Cakes

Allow cakes to cool in pans for 10 minutes. Transfer to cooling rack. Gently spoon warm syrup over cakes, allowing liquid to absorb.

Step 9: Apply Glossy Finish

Whisk confectioners’ sugar with 1 orange juice until smooth. Drizzle glaze over cooled cakes for elegant, shiny appearance.

Ina Garten Orange Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Ina Garten’s orange pound cake delivers a zesty Mediterranean-inspired dessert with rich citrus notes. Delicate crumb and bright orange glaze create a luxurious treat that elevates afternoon tea or weekend brunch gatherings you’ll savor until the last crumb.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 4 large eggs, room temperature
• ½ pound (226 grams) unsalted butter, room temperature

Liquid and Flavoring Ingredients:

• ¾ cup fresh orange juice
• ¾ cup buttermilk, room temperature
• ⅓ cup orange zest (from 6 oranges)
• 1 teaspoon vanilla extract

Leavening and Seasoning Ingredients:

• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup confectioners’ sugar
• 1 ½ tablespoons fresh orange juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and prepare two 8.5 x 4.5 x 2.5 inches (21.5 x 11.4 x 6.4 centimeters) loaf pans by generously coating with butter, dusting with flour, and lining the bottom with parchment paper to ensure easy cake removal.
2. Using an electric mixer, cream the butter with 2 cups (400 grams) of sugar until light and fluffy, a process that typically takes approximately 5 minutes to achieve optimal texture.
3. Incorporate eggs into the butter-sugar mixture one at a time, mixing thoroughly after each addition. Gently fold in the orange zest to distribute the citrus flavor evenly throughout the batter.
4. Separately prepare the dry ingredients by sifting flour, baking powder, baking soda, and salt in one bowl. In another bowl, whisk together 1/4 cup (60 milliliters) of orange juice, buttermilk, and vanilla extract to create a smooth liquid mixture.
5. Gradually combine the dry and wet ingredients into the creamed butter mixture, alternating between the two and starting and ending with the dry ingredients. This technique ensures a consistent, well-blended batter.
6. Carefully divide the batter between the prepared loaf pans, smoothing the surfaces to create an even top. Transfer to the preheated oven and bake for 45 to 60 minutes.
7. Verify cake doneness by inserting a toothpick into the center; if it emerges clean, the cakes are fully baked.
8. Create a citrus syrup by heating the remaining 1/2 cup (100 grams) of sugar with 1/2 cup (120 milliliters) of orange juice in a small saucepan until the sugar completely dissolves.
9. Allow the cakes to cool in their pans for 10 minutes, then carefully transfer to a wire rack. Generously brush the warm syrup over the still-warm cakes.
10. Prepare the glaze by whisking confectioners’ sugar with 1 1/2 tablespoons (22 milliliters) of orange juice until smooth and glossy. Drizzle the glaze over the cooled cakes for a final, elegant touch.

Notes

• Room temperature ingredients guarantee a silky-smooth pound cake with unbeatable texture.
• Zesting oranges carefully releases intense citrus oils that transform the entire dessert.
• Buttermilk creates miraculous tenderness, keeping every slice moist and delectable for several days.
• Sifting dry ingredients eliminates pesky lumps, ensuring a perfectly uniform cake batter.
• Gently folding wet and dry ingredients prevents tough texture and maintains delicate cake structure.
• Parchment paper works like magic, preventing any potential cake-sticking nightmares during removal.

• Prep Time: 35 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 520 kcal
• Sugar: 56 g
• Sodium: 180 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 120 mg