Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or grease and line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
2 cups all-purpose flour,1½ teaspoons baking powder,½ teaspoon fine sea salt
In another bowl, combine the sugar and orange zest. Rub them together with your fingers until the oils from the zest are released and the sugar becomes fragrant and slightly colored.
1¼ cups granulated sugar,2 tablespoons orange zest
In a large mixing bowl, add the orange-infused sugar and butter. Beat with a mixer until light and fluffy, about 3 to 5 minutes.
1 cup unsalted butter
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, sour cream, and orange juice until combined.
3 large eggs,1 tablespoon vanilla extract,¼ cup sour cream,¼ cup fresh orange juice
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. After 45 minutes, loosely cover the cake with aluminum foil to prevent over-browning on top.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled pound cake.
1 cup powdered sugar,2 to 3 tablespoons orange juice,½ teaspoon orange zest
Carefully slice and serve. Enjoy!
Notes
Storage Information
Room Temperature: Store cake at room temperature, tightly wrapped or in an airtight container for up to 3 days.
Refrigerator: This cake can be stored in the refrigerator in an airtight container for up to 5 days.
Freezer: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze in a freezer safe ziploc bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Make Ahead: The cake stays moist for 2 to 3 days at room temperature when stored in an airtight container. You can also bake it a day in advance and glaze it just before serving.
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