Real Recipes From Real Home Cooks ®

orange glazed citrus pound cake

Recipe by
Susan Feliciano
Oak Ridge, TN

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.

yield 12 -14
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For orange glazed citrus pound cake

  • CAKE
  • 1
    white cake mix
  • 1 sm
    box lemon pudding (not instant)
  • 4
  • 1 md
    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

  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    Spread batter evenly in the prepared pan. Bake at 350°F about 55-60 minutes, until tester inserted in center comes out clean.
  • 4
    When 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.

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