Pound Cake with Citrus Glaze

Pound Cake with Citrus Glaze
10 servings

A pound cake traditionally calls for a pound of each butter, sugar, eggs, and flour but I’ve played with the formula a little to make a rich buttery pound cake that is not as heavy and dense as some pound cakes can be.



Pound Cake

cup unsalted butter, room temperature (175 ml)
cup super fine sugar (175 ml)
large eggs, room temperature
1 ½
cup cake flour, sifted (375 ml)
tsp baking powder (3 ml)
tsp salt (1 ml)
cup homogenized milk, at room temperature (75 ml)
1 ½
tsp vanilla extract (7 ml)
Zest of half an orange, finely grated
Crème fraiche, whipping cream or ice cream, for serving (optional)

Citrus Glaze

Tbsp fresh orange juice (30 ml)
Zest of ½ orange, finely grated
cup icing sugar, sifted (175 ml)


Step 1

Preheat oven to 350 degrees F.

Step 2

Grease and lightly flour an 8 x 4-inch loaf pan.

Step 3

Sift flour, baking powder and salt into a bowl. Stir and set aside.

Step 4

Mix eggs, milk, vanilla and orange zest together in another bowl. Set aside.

Step 5

With a stand mixer fitted with paddle attachment or alternatively with an electric hand mixer, cream butter and sugar until light and fluffy.

Step 6

To the butter mixture, add half the wet mixture and then half of the dry mixture, beating well after each addition. Scrape down the sides of the bowl. Beat in the remaining wet mixture followed by the remaining dry mixture beating until incorporated.

Step 7

Spoon the cake batter into pan. Bake until toothpick comes out clean when inserted, about 50 to 60 minutes. The pound cake should be golden in colour and the top will be slightly cracked.

Step 8

Cool in the pan for 10 minutes. Turn out cake from pan and transfer to a wire rack and cool completely. Brush with citrus glaze. Slice and serve with crème fraiche, whipped cream, or ice cream if desired.

Step 9

Whisk orange juice, orange zest and icing sugar together in a bowl until fully incorporated. Brush over cooled cake.

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