“Velvety soft and moist glazed orange dream pound cake! Full of orange and vanilla flavors!”
Watch me make this glazed orange dream pound cake from start to finish!
If you haven’t figured it out by now, I have pound cake recipes for DAYZZZZZ!!!! I swear there will never be a shortage of them on Divas Can Cook thanks to my obsession with them! Gosh, they make me so happy! My husband’s grandmother has an entire file cabinet row FULL of nothing but hand-written pound cake recipes that date as far back as the 1800s. I could seriously spend all day browsing through her expansive recipe collection.
When I saw this recipe for a glazed orange dream pound cake, I had to give it a try. This cake apparently has many names, ” Sunkist Pound Cake” and” Orange Pound Cake” are the most common. The first time I made it, I wasn’t too thrilled with the texture, so I adjusted the fats to get that moist, velvety texture that I love! It was an easy adaptation. I also replaced the orange juice with orange Sunkist soda and a bit more orange and vanilla extract.
Which orange soda to use for orange pound cake?
For orange pound cake use your favorite brand of orange soda. I usually switch between Orange Crush and Orange Sunkist. Faygo, Nehi, and Fanta also win! I just think Sunkist has more of a natural orange flavor.
I’m not a huge fan of putting soda and food coloring in my cakes, but sometimes you just gotta DO IT to achieve a deeper flavor and color, once it’s baked. It was the right call with this cake. I LOVE the color!
That orange soda + orange extract + orange zest was the ticket! It allowed the cake to have a perfectly light orange-vanilla flavor without one totally overpowering the other.
Just look at that velvety soft, tight crumb texture!! It’s freakin perfect! I tried a new organic, non-hydrogenated shortening (Spectrum), and it worked really well in this recipe.
I’m not 100% sold on it because I haven’t baked with it enough, but if it continues to work out with my recipes, you’ll be seeing it often on my channel. They have butter-flavored as well! I’m always on the lookout to “clean up” some of my favorite ingredients! *crossing fingers*
For this orange dream pound cake, I used a simple vanilla-orange glaze. I think a cream cheese glaze would also taste amazing on this cake!
Enjoy!
Glazed Orange Dream Pound Cake
Ingredients
- 1 cup unsalted butter room temperatue
- 1/2 cup butter-flavor shortening
- 2 1/2 cups granulated sugar
- 5 eggs room temperature
- 1 tablespoon vanilla extract
- 1½- 2 tablespoons orange extract
- zest of 1 medium orange plus more for garnish if desired
- 3 cups all-purpose flour sifted
- ½ teaspoon salt
- 1 ¼ cups orange soda I used Sunkist
- red and yellow food coloring to make orange if deisred
GLAZE (double if desired)
- 2 cups powdered sugar
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk or enough to make a thick, pourable glaze
Instructions
- Preheat oven to 350 F.
- Grease and lightly flour a bundt pan. Set aside.
- In a large bowl, cream together butter, shortening and sugar.
- Beat in eggs one at a time.
- Stir in orange extract and vanilla extract.
- Stir in orange zest.
- In a medium bowl, sift together flour and salt.
- Combine dry ingredients into wet ingredients, mixing gently, alternating with the orange soda.
- Stir in red and yellow food coloring to create a deeper orange color, if desired.
- Pour batter into prepared pan.
- Bake for 50-60 minutes or until toothpick inserted into the center comes out clean or with moist crumbs clinging. (Do not overbake as cake will continue to cook as it sits in the pan to cool.)
- Remove from oven and leave in pan until pan is cool enough to touch.
- Remove cake from pan and place on a cooling rack until completely cooled.
- Mix glaze ingredients and pour over cooled cake.
- Sprinkle with orange zest and let glaze harden.
- Serve!
Video
Nutrition
Hi,
Can I use all butter? Also is there baking powder or baking soda in this cake? I don’t see in the recipe and didn’t hear it in the video.
Thanks
Please have shortening substitues and measurements.
Can I use cake flour instead of all purpose?
Yes I did and it worked beautifully. So yes! To answer your question.
Me and my family absolutely loved this cake. I will be making time and time again.
So no baking powder with all purpose flour what makes it rise
It’s 2 tsp of baking powder and 2 tsp of baking soda… Check the video again I think she says it there. I hope this helps.
Hi Monique,
I made this cake for a bake sale we had at my job and it was a hit! I sold it by the piece and was asked if I could make a whole cake for a customer, and I did. Also tried your dressing and your mac-n-cheese. Girl, you got it going on and now, so do I thanks to you. Much blessings to you and your family.
Sincerely,
Elizabet
i
Dear Monique, what can I use instead of butter flavoured shortening.
Appreciated your response..
Christine
3 sticks of butter instead of the shortening will work fine.
The cake didn’t have much of an orange flavor. When I make 7up cakes, it tastes lemony. Something is definitely missing with this recipe.
Hi Stacy,
Which orange soda did you use? Also did you use the orange extract? It really helps bump up the orange flavor.
Why no levelner?
Original pound cake doesn’t use a leavening agent. This recipe relies on the air that’s whipped into the cake while creaming the butter and sugar. I normally whip my butter for 7mins before I add the sugar, which is then whipped for 3mins. I’ve had great success with this cake (with no leavening agent). Hope this helps!
Yep. I do it about the same but backwards. Whip a cup of sugar into the butter for 2 mins each until sugar is done. Then cream it for another 5-6 minutes.
Love this cake
I was wondering how much food coloring you out in the cake because when I made it, it didn’t come out the same color and I wanted a bright color.
What size bundt pan do you use or do you use different sizes and how do you know which size to use with which recipe? I’ve gotten into making them and I love it they are easy for me to make than other cakes. Thank you for replying.
I really want to make this cake but i don’t have a bundt pan
What is zest of orange please?
It is the grated skin of the fruit.
Good morning: I would like to make the cake, but I don’t have a Burnt pan, can I make on a pan of 9×13?????
I would appreciate your advice.
Thank you,
Libni Winsett
Tthis is a kovely cake. Would like to try making it. Was wondering if I can just use butter instead of orange flavoured shortening which is not available in Sydney, Australia. Would like your feedback. Thank you.
JUST SO THANKFUL TO BE ABLE TO SEE YOUR CREATIONS. THANK YOU JESUS FOR DIVAS CAN COOK.
It looks like 2 1/2 cups soda in video. Receipe says1 1/4 cup.. Which is correct?
I do looks like more than 11/4 cup soda.Receipe says 11/4 cup. What’s right?
My Aunt used to make the best orNgr cake. It was actually too rich for me and my mother, but my son loves it. My mother told me that her sister offered to give her the recipe, but mom respectfully turned it down, saying she didn’t bake sweets. Since then my dear Aunt passed away. She had always made that cake for my mom’s birthday. I love to get family recipes and always name them after the friend or family member so that when it’s served. we reminisce about the dearly departed. My cousin now has the recipe and says it’s a secret and she won’t share with any living members. This makes me sad. I would love to remember my Aunt each time we serverved Aunt Doris’ Orange Cake and pass it down, with wonderful memories to generations to come. The picture looks just like hers. I hope it is.
I cooked this cake for my family for Christmas and they absolutely loved it! I would give more than 5 stars if I could. A must try!
I thank you for having a video that i was able to follow along with it. IT was very helpful. I enjoyed making this cake and the outcome of it was beautiful. When i made this for my family for Thanksgiving they fell in love with it. Thank you so much.
I must have over baked mine because it wasn’t moist and crumbly like yours, however the flavor was delicious! Or maybe I mixed it to much not sure but I’m going to bake another one right now! Your recipes always work perfectly, so it had to be something on my end!
How can I make the cake come out more orange
It’s an awesome piece of writing for all the internet users; they
will get benefit from it I am sure.
I can’t wait to make this,this weekend.I have all the stuff.I have regular shortening but I did get butter flavored extract so I’ll add a little of that.
your desserts look so yummy! I’m going to be making this pound cake for me an my children later on today, I just would like to know if I don’t have butter flavor shortening could I just substitute with regular shortening instead?
I just made this cake and it was so pretty when it came out of the oven but while it was cooling in the pan, it collapsed some. Any idea what u did wrong? My husband said though that this was the best cake he’s ever tasted!
I meant any idea what I did wrong?
Monique, I noticed that there is no leavening agent like a baking powder. Is the leaving coming from the orange soda?
Thanks!
A pound cake traditionally does not use leavening agents providing a denser texture.
Pound cakes never need leavening. Not sure of the science behind it but in all the pound cakes I have made of different flavors they never ever have baking powder or baking soda.
Monique, can you please confirm that it is in fact 1.5-2 TABLESPOONS (not teaspoons) of orange extract? Thanks!
Going to make it this weekend!
Sure is! You can add a little at a time if you think it will be too much citrus flavor.
Yummy, Yummy!I love orange desserts and this did not disappoint! I followed the recipe, but omitted the food coloring. I will make this again soon.
The cake was yummy-licious! I used orange crush and omitted the additional food color . Grandmas are precious and so are their recipes. I wish I had more of Marguerite’s recipes and more time to enjoy her wisdom. Thank you for sharing!
I lost your recipe for vanilla pound cake. Would you please send me the recipe..
Thank you,
Linda Harris
I cannot wait to try this. I think it would pair well with your Moscato Slushies. ????????????????
I went to Aldi’s here in Decatur, GA a few weeks ago, and bought a wine that had a taste of lime and pineapple flavor. It was delicious. I think that I will try to make a slush with it and add some kiwi in it along with a little pineapple and a touch of lime.
Monique keep those recipes coming, they are GREAT!!!!
Ummmm can you let me know what wine is this that you speak of 🙂
This looks delicious!