This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! The citrus notes from the fresh orange juice and orange zest liven up this dessert with it’s wonderful fragrance and freshness. Orange pound cake is buttery soft and each bite really melts in your mouth! And the citrusy orange glaze is the perfect finishing touch. If you’re a big fan of citrus flavored desserts, make sure to check out my Lemon Crinkle Cookies, Key Lime Pie Bars, and Lemon Poppyseed Cake! The ingredient list is quite simple, but there are a few important things to note:
Butter: We use unsalted butter and it’s important the butter is at room temperature. The butter will incorporate air when whipping with the cream cheese which is essential for a light pound cake. If you leave butter out too long, stick it back in the fridge for it to chill just a bit. Cream cheese: Same goes for the cream cheese, ensure it is room temperature. The cream cheese will help keep the pound cake nice and moist! Eggs: Guess what, room temperature eggs too! This helps eggs retain their air as well when being incorporated. Sugar: most pound cake recipes use a superfine sugar or caster sugar but regular white sugar works well too. Salt: to help bring out flavor! Orange juice and orange zest: Fresh orange juice will give the best orange flavor. Feel free to add more zest for a more orange-y flavor. I love buying all of my winter citrus from Sprouts for the best quality! Baking Powder: A classic pound cake doesn’t rely on any leavening agents but I’m using a little baking powder in this recipe. It helps to lift the bread so it isn’t overly heavy. Cornstarch: I like adding cornstarch to my pound cake to add a tender texture. A lot of pound cake recipes also use cake flour. If you have an extra minute, sift together the cornstarch and flour together to make a “homemade cake flour.” Cake flour is another tip to keeping pound cake tender.
Be sure to scroll down to the recipe card for the full recipe instructions.
