Orange Glazed Citrus Pound Cake

Susan Feliciano


I had a pint of fresh squeezed orange juice that I wanted to use, and thought of making a glazed pound cake. I also had a cake mix, and an orange for zest, and this cake was born. My family loves the orange flavor and the crispiness of the glaze.

☆☆☆☆☆ 0 votes
25 Min
1 Hr


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white cake mix
1 small
box lemon pudding (not instant)
1 medium
orange, zested and juiced, plus
enough orange juice to make 1 cup
1/4 c
1/4 c
very soft butter


4 Tbsp
fresh squeezed orange juice
3/4 c
white granulated sugar
1 tsp
grated orange zest
1 tsp
grand marnier or brandy (optional)

How to Make Orange Glazed Citrus Pound Cake


  • 1Preheat oven to 350°F. Grease and flour a Bundt or tube pan.
    Zest the orange; there should be at least 1 tablespoon of zest. Squeeze and reserve the juice.
  • 2In a mixing bowl, place cake mix, pudding mix, and 2 teaspoons of the orange zest. [Reserve remaining zest for the glaze.] Stir to blend. Add in the eggs, 1 cup of orange juice, oil, and butter. Beat on low speed 1 minute to combine; then beat 2 minutes at medium speed, scraping bowl as necessary.
  • 3Spread batter evenly in the prepared pan. Bake at 350°F about 55-60 minutes, until tester inserted in center comes out clean.
  • 4When cake is done, allow to cool in pan 10 minutes.
    Combine Glaze ingredients and stir to blend well.
    Turn cake out onto serving platter. Using a pastry brush, spread glaze on warm cake. Allow to cool completely before serving.

Printable Recipe Card

About Orange Glazed Citrus Pound Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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