Zesty Ina Garten Orange Pound Cake Recipe for Dessert Time

This bright citrus pound cake sparkles with vibrant zesty undertones that electrify traditional dessert expectations.

Tangy bursts of sunshine transform an ordinary cake into a mouthwatering sensation.

Butter-rich layers promise decadent comfort with every forkful.

Sophisticated bakers understand how strategic ingredient blending creates culinary magic.

Silky crumb meets intense citrus notes in a dance of delectable harmony.

Professional techniques elevate this classic treat from mundane to magnificent.

Let’s craft a dessert that will make taste buds sing with pure, zesty delight.

Quick Recipe Overview

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour 20 minutes

Calories: 422 kcal

Servings: 10

What You’ll Need for Ina’s Orange Pound Cake

• Butter: Select high-quality, unsalted butter at room temperature for smooth blending.
• Sugar: Choose fine granulated sugar for even distribution and perfect sweetness.

• Orange Juice, Buttermilk, Vanilla Extract: Opt for fresh, pure orange juice and high-quality vanilla for robust citrus and aromatic notes.
• Eggs: Select large, fresh eggs at room temperature for optimal texture and binding.

• All-Purpose Flour, Baking Powder, Baking Soda, Salt: Use fresh, sifted flour and check expiration dates on leavening agents for maximum rise and lightness.
• Orange Zest: Grate zest from fresh, organic oranges with vibrant color and intense citrus oils.

• Confectioners' Sugar: Select fine, smooth powdered sugar for silky, glossy glaze.

Ina’s Baking Tools for Her Zesty Pound Cake

• Electric Mixer: Perfect for whipping butter and creating smooth, airy batter.
• Large Mixing Bowl: Essential for combining ingredients and creating cake base.
• Measuring Cups and Spoons: Precise tool for accurate ingredient measurements.
• Loaf Pans (8.5 x 4.5 x 2.5 inches): Two pans for baking consistent orange cakes.
• Parchment Paper: Helps prevent cake sticking and ensures easy removal.
• Zester or Grater: Helps create fresh orange zest for vibrant citrus flavor.
• Saucepan: Used for preparing light citrus syrup.
• Cooling Rack: Allows cakes to cool evenly and prevent soggy bottoms.
• Toothpick: Checks cake doneness by testing internal moisture.
• Whisk: Helps create smooth glaze and blend ingredients.
• Spatula: Useful for smoothing batter and scraping bowl sides.

Instructions to Make Ina Garten’s Orange Pound Cake

• Prep Your Baking Station

Get everything ready by warming the oven to a cozy 350°F. Grab your loaf pans and give them a loving butter massage, then dust with flour. Line the bottom with parchment paper to make cake removal a breeze.

• Whip Up a Dreamy Base

Grab your mixer and transform butter and sugar into a cloud-like mixture. Beat until the texture looks like fluffy happiness, letting the ingredients dance together for about 5 minutes. Sprinkle in vibrant orange zest to awaken the senses.

• Blend Wet and Dry Worlds

Create two separate kingdoms – one for dry ingredients and another for liquids. Gently marry these worlds by alternating between them, folding into your butter base. Pour the silky batter into prepared pans, smoothing the surface with care.

• Bake to Golden Perfection

Slide the pans into the oven’s warm embrace. Watch and wait as your cake transforms, baking for 45-60 minutes. Check its readiness with a toothpick – a clean pick means cake success is yours.

• Create Citrus Magic

Craft a glistening orange syrup by melting sugar and juice together. Once the cake emerges and cools slightly, shower it with this liquid sunshine. Let the syrup seep deep into every delicious layer.

• Crown with Glossy Finale

Mix a quick glaze using confectioners’ sugar and a splash of orange juice. Drizzle this elegant topping over your cooled cake, creating a stunning finish that’ll make everyone swoon. Serve and watch faces light up with pure joy.

Pound Cake Tips Inspired

Replace orange with lemon, lime, or grapefruit zest for a tangy twist. Each variation brings a unique brightness to the classic cake recipe.

Fold chopped walnuts or pecans into batter for unexpected texture. Toasting nuts beforehand intensifies their rich, warm flavor.

Transform single loaf into a stunning layer cake by doubling the recipe. Stack cakes with cream cheese frosting between layers for extra indulgence.

Sprinkle ground cardamom or cinnamon into dry ingredients for subtle warmth. These spices complement citrus notes beautifully, creating complex flavor profiles.

Serving the Orange Pound Cake the Elegant Way

• Pair with Citrus Dream: Serve alongside a scoop of orange sorbet or tangy lemon gelato to enhance the cake's bright, zesty profile.
• Create Breakfast Bliss: Transform slices into a morning treat by topping with fresh berries, a dollop of whipped cream, and a light dusting of powdered sugar.
• Elevate Afternoon Tea: Present cake on a beautiful platter with delicate tea cups, complementing the dessert with Earl Grey or chamomile tea for a sophisticated touch.
• Host Elegant Gathering: Slice cake into petit portions for cocktail parties, garnishing with candied orange peel or a small mint leaf for an extra burst of color and flavor.

How to Store Ina Garten’s Citrus Cake

• Meal Planning & Storage Advice
• Slice and Serve Strategy: Cut cake into individual portions before storing to maintain moisture and make grab-and-go snacking easier.
• Refrigeration Rhythm: Store completed orange cake in airtight container within refrigerator for up to 5 days. Cover loosely with plastic wrap to prevent drying out and preserve freshness.
• Freezing Freedom: Wrap cake tightly in plastic film, then aluminum foil for freezer storage. Keeps well frozen for 2-3 months. Thaw overnight in refrigerator before serving to maintain optimal texture and flavor.
• Room Temperature Reliability: When serving same day, keep cake covered at room temperature for maximum softness. Consume within 24 hours for best taste experience and optimal citrusy moisture.

Zesty Ina Garten Orange Pound Cake Recipe

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4.6 from 21 reviews

• Total Time: 1 hour 20 minutes
• Yield: 10 1x

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Description

Ina Garten’s orange pound cake blends zesty citrus notes with rich buttery texture. Luscious slices promise delightful Mediterranean-inspired dessert pleasure you will savor slowly.

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Ingredients

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• ½ lb (226 g) unsalted butter, room temperature
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• ¾ cup fresh orange juice
• ¾ cup buttermilk, room temperature
• ⅓ cup orange zest (from 6 oranges)
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp kosher salt
• 1 cup confectioners’ sugar
• 1 ½ tbsps fresh orange juice

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Instructions

1. Preparation: Heat oven to 350°F. Butter and flour two loaf pans, line bottoms with parchment paper for effortless cake release.
2. Butter Mixture: Cream butter and sugar using electric mixer until fluffy and pale, approximately 5 minutes. Integrate eggs individually, ensuring thorough incorporation after each addition. Fold in orange zest for vibrant citrus essence.
3. Ingredient Fusion: Sift flour, baking powder, baking soda, and salt in one bowl. Whisk orange juice, buttermilk, and vanilla extract in another vessel. Gradually merge dry and wet ingredients into butter mixture, alternating to create a uniform batter.
4. Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces. Bake for 45-60 minutes, rotating midway for consistent browning. Test doneness with a toothpick – it should emerge clean.
5. Syrup Infusion: Craft citrus syrup by heating remaining sugar and orange juice until completely dissolved. Once cakes emerge from oven, cool in pans for 10 minutes, then transfer to wire rack.
6. Finishing Touch: Generously brush warm cakes with prepared syrup. Whisk confectioners’ sugar and orange juice to create a glossy glaze. Once cakes cool completely, drizzle glaze over top for a professional, elegant presentation.

Notes

• Prep Pan Perfectly: Use parchment paper and generously butter/flour to guarantee effortless cake removal without sticking.
• Cream Butter Carefully: Mix butter and sugar for full 5 minutes to create light, fluffy texture that ensures tender pound cake.
• Balance Wet and Dry: Alternate dry and wet ingredients gradually to prevent overmixing and maintain smooth, consistent batter.
• Syrup Soak Technique: Brush warm syrup on just-baked cakes while still warm to maximize moisture and intensify orange flavor.

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

Nutrition

• Serving Size: 10
• Calories: 422
• Sugar: 47 g
• Sodium: 230 mg
• Fat: 19 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 102 mg