Orange Pound Cake



*For Cake:*
– 3 sticks unsalted butter, at room temperature
– 3 cups sugar
– 2 1/4 teaspoons vanilla extract
– 8 eggs
– 1 cup whole milk
– 3 3/4 cups cake flour
– 1 tablespoon ground ginger
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1 tablespoon finely grated orange zest

*For Glaze:*
– 1/4 cup freshly squeezed orange juice
– 1/2 cup confectioners’ sugar


1. Preheat your oven to 325°F and butter a 9-inch springform pan.
2. In a large bowl, beat together the butter and sugar until light and fluffy, about 4 minutes. Add the vanilla extract and beat to combine.
3. Beat in the eggs, one at a time.
4. In a medium bowl, whisk together the flour, ground ginger, baking powder, and salt.
5. Add 1/3 of the flour mixture to the wet ingredients. Beat to combine. Then add 1/2 of the milk and beat to combine. Continue adding the remaining flour in two additions, alternating with the last of the milk. Beat in the orange zest.
6. Pour the batter into the prepared cake pan. Bake until golden and a cake tester comes out clean, about 90 minutes.
7. While the cake is cooling, make the glaze: In a small bowl, whisk together the orange juice and confectioners’ sugar until smooth.
8. Once the cake is cool, pour half of the glaze over the top of the cake. Allow the first layer of glaze to dry slightly, then top with the remaining glaze.

Enjoy your delicious orange and ginger-pound cake!

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