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Orange Vanilla Poundcake

  • Prep Time: 20m
  • Cook Time: 1h
  • Total Time: 1h 30m


  • 1/2 c Unsalted butter, softened at room temperature (1 stick)
  • 1 1/4 c Sugar
  • 3 eggs
  • 2 tsp. Grated orange zest
  • 1 tsp. Pure vanilla extract
  • 2 c All-purpose flour
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Kosher salt (skip if using salted butter)
  • 3/4 c Sour cream

Orange glaze

  • 1/4 c Confectioners' sugar
  • 2 tbsp. Fresh orange juice (about 1 medium orange)


  1. Preheat the oven to 350 degrees. Butter a 9" x 5" x 3" loaf pan (or similar).
  2. Using an electric or stand mixer, cream together the butter and sugar until light.
  3. After the butter and sugar are well creamed, continue beating and add the lemon zest, then the eggs, one at a time. Continue mixing until light and fluffy. Mix in the vanilla.
  4. In a separate bowl, sift together the flour, baking soda, baking powder and salt. Mix to combine.
  5. Add the dry ingredients to the wet in roughly 4 separate pours. Between each dry mix add around 1/4 of the sour cream (basically alternating mixing in dry vs sour cream).
  6. When mixed, spoon the batter into the prepared loaf pan.
  7. Bake 1 hour or until a toothpick or butter knife comes out clean. If the cake starts to brown too much and it's not done, cover with foil and continue baking.
  8. Place on rack and let cool for 10 minutes.

Optional: Sweet orange glaze

  1. Sift the powdered sugar into a mixing bowl. Slowly whisk in the orange juice until desired consistency is reached. 2 tbsp should yield a glaze consistency, or if you'd like it to be more liquid, add 2 more tbsp orange juice.
  2. If glazed, brush the top of the loaf. If you went more liquid, brush all sides twice, letting it rest 10-15 mins between each application.