As the temperatures warm and the countryside begins to green, I think of fresh pound cake. Pound cake just seems like a perfect cake for spring. It’s ideal for an Easter dessert table or a Mother’s Day brunch. It’s also perfect for the Memorial day picnic. This recipe is a twist on an old favorite, it’s inspired by a recipe from Braum’s. My husband and I love this pound cake recipe. It’s a dense, moist cake with just a subtle hint of citrus. This recipe is so much better than any boxed version. Trust me, it’s worth the little extra effort. It’s perfect topped with a citrus glaze and a sprinkling of confectioner’s sugar and/or fresh berries.
This heritage bundt pan makes this cake look so pretty. It’s a ten-cup bundt pan and this recipe fills the pan to about one inch from the brim. I highly recommend placing a sheet pan under the bundt, just in case it spills a bit as the cake rises. Here’s the recipe:
3 sticks of unsalted butter, room temperature
1 -80z. pkg. of cream cheese, room temperature
3 cups granulated sugar
2 tsp of vanilla extract
1 tsp baking powder
3 cups of all-purpose flour
1/2 tsp salt
The zest of one orange (A little reserved for the glaze.)
2 Tbs. of fresh squeezed orange juice
1 1/2 cup powdered sugar
2 tsp lemon juice
1 tsp orange juice
reserved orange zest
(optional: A drop of yellow or orange food coloring)
hint: for a stronger orange taste, add a drop or two of orange extract.
First step! Set the sticks of butter and cream cheese out to soften.
Preheat oven to 325 degrees. In a large bowl combine, the softened butter, cream cheese, sugar and orange zest. Beat until it is combined well and a little fluffy. Continue to mix, and add the eggs one at a time then add the vanilla.
In a separate bowl, combine the baking powder, flour and salt. Then slowly add to the wet ingredients. Continue to beat until it is well incorporated, add the fresh squeezed orange juice and the zest. Combine and then pour the batter into a well greased and floured bundt pan. (I typically use Pam Baking Spray.)
Place the bundt pan on a baking sheet and bake at 325 for 80-85 minutes. Let the cake cool completely, before drizzling with the glaze.
If you want to skip the glaze, whip up some homemade whipped cream and top with delicious fresh berries! I think red and blue berries look so patriotic for Memorial day or the 4th of July! And I always feel a little less guilty about indulging in a dessert if it’s piled high with antioxidant packed berries. Do you feel this way, too?
I hope you enjoy this classic cake and that it graces your table with lots of loved ones gathered around to share!
- Cake:3 sticks of unsalted butter, room temperature
- 1 -80z. pkg. of cream cheese, room temperature
- 3 cups granulated sugar
- 6 eggs
- 2 tsp of vanilla extract
- 1 tsp baking powder
- 3 cups of all-purpose flour
- 1/2 tsp salt
- The zest of one orange (A little reserved for the glaze.)
- 2 Tbs. of fresh squeezed orange juice
- 1 1/2 cups of confectioners sugar
- 2 tsp lemon juice
- 1 tsp of orange juice
- (reserved orange zest)
- Optional: food coloring and orange extract
- Set butter and cream cheese out to soften.
- Preheat oven to 325 degrees.
- Beat butter, cream cheese, sugar until well combined and fluffy, add eggs one at a time and continue to mix. Then add vanilla extract.
- Combine all dry ingredients in a separate bowl. Slowly add the dry ingredients to the wet ingredients and mix well. Add the orange juice and zest.
- Pour the batter into a well greased bundt pan.
- Place the bundt pan on a baking sheet and bake for 80 to 85 minutes.
- Cool completely before topping with glaze or fresh berries.