Citrus Pound Cake with Orange Glaze

Donna Thiemann


This recipe dates back many many years and is now a family heirloom recipe. I saw it when I was just a little kid. It's from a Bed and Breakfast Inn that has long since Closed! My late mother use to bake this cake, then me and now my kids. There is just something fun about this cake. I have many more cakes I make and they are very good but they love this cake. My family just can't have any celebration without this cake! I hope you take a few minutes to try this, you will be happy you did!

pinch tips: How to Use Hand & Stand Mixers





10 Min


35 Min




1 box
pillsbury yellow cake mix (with pudding in the mix)
1/3 c
canola oil
1 c
3 large
1 box
lemon jello pudding mix (small box)
1/4 c
orange juice, frozen concentrate
1 c
powdered sugar
1/2 tsp
vanilla extract

Directions Step-By-Step

Add cake mix, pudding mix, oil, water and eggs to a large mixing bowl or stand up mixer. Using the paddle attachment mix on low till combined. Then mix for 4 minutes.
Grease a bundt pan with shortening then flour the pan, being careful to shake out the remainder of the flour. I use plain sugar to flour my pans and the cakes pop out great.
Next, Scrape cake batter from mixing bowl into the bundt pan, smooth out the top and bake at 350*F for 33-36 minutes. My oven runs cold so check your oven at 25-30 minutes.. A tooth pick should come out clean.
Cool the cake for 10 minutes then turn it out onto a cake plate. After the cake has cooled prepare the icing. Mix the powdered sugar, orange juice concentrate and vanilla to make a nice orange drizzle. Drizzle cake with orange icing. Let the icing set completely before serving. Don't serve this cake without this icing, it just makes this cake all the more enticing and delicious!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy