Orange Pound Cake Glaze

If you love bright citrus flavors and want a simple showstopper dessert this Orange Pound Cake is just what your table needs. The blend of tender crumb and sweet orange glaze always turns ordinary occasions into something special. I make this cake whenever I have guests and everyone ends up sneaking seconds and the last slice is always up for grabs.

The first time I baked this I was looking for a way to use up cream cheese and leftover oranges. Now my family requests it for every birthday and even breakfast sometimes because it tastes that good.

Ingredients

• Orange Supreme Cake Mix: the citrus foundation that keeps every bite flavorful. For best results choose a high quality mix with natural flavors
• Eggs: provide richness and structure. Use large eggs at room temperature for even blending
• Granulated sugar: sweetens the cake without making it too dense. A fine pure cane sugar blends best
• Oil: gives a tender moist crumb. A light oil like canola or vegetable works beautifully
• Water: loosens the batter and ensures the cake bakes up soft. Use filtered water for best taste
• Cream cheese: softened to room temp so it incorporates smoothly giving your cake its signature moist texture
• Vanilla extract: brings warmth and rounds out the citrus. A pure vanilla gives deeper flavor
• Powdered sugar: for the glaze making it smooth and sweet. Sift for a lump free finish
• Fresh orange juice: adds natural sharpness and vibrant color to the glaze. Squeeze your own for best results
• Additional vanilla extract: in the glaze for an aromatic touch
• Choose plump oranges with fragrant skins and silky smooth cream cheese for peak freshness

Instructions

Prepare the Pan:

Coat a Bundt pan thoroughly with baking spray or butter and flour making sure all nooks and crannies are covered for an easy release after baking

Mix the Batter:

Combine the cake mix eggs granulated sugar oil water cream cheese and vanilla extract in a large bowl Mix on low speed for thirty seconds so ingredients just come together then increase to medium and mix for two and a half minutes until perfectly smooth and creamy The batter will be thick and luscious

Fill and Bake:

Pour the batter evenly into your prepared pan Tap the pan on the counter a few times to pop any air bubbles Place it in a preheated three hundred fifty degree oven and bake for forty to fifty minutes Check by inserting a toothpick near the center If it comes out clean with just a crumb or two clinging the cake is done

Cool the Cake:

Let the cake cool in the pan for ten minutes Flip onto a cooling rack or plate and let cool completely This helps set the shape and makes glazing easier

Make the Orange Glaze:

Mix powdered sugar freshly squeezed orange juice and vanilla until completely smooth Bubble the mixture at rest for a minute then stir gently again for the perfect glossy finish

Glaze and Serve:

Once the cake is cool drizzle the glaze slowly over the top letting it cascade down the sides For an extra dramatic look drizzle in two layers letting each set slightly Serve slices with extra glaze on the side if desired

When I bake with real orange juice the scent fills my kitchen and it reminds me of baking with my grandmother on sunny weekends. Fresh juice always gives the cake a vibrant burst that everyone raves about.

Storage Tips

Let your cake cool completely and then wrap the leftover slices tightly in plastic or store in an airtight container The pound cake will stay soft at room temperature for up to three days For longer storage keep in the fridge for up to a week but allow to come to room temperature before serving for the best flavor

Ingredient Substitutions

If you do not have Orange Supreme Cake Mix try a yellow or white cake mix with a dash of orange zest and a touch more juice for that signature zing Greek yogurt can replace cream cheese for a slightly tangier finish No fresh oranges Use bottled juice in the glaze though the flavor will be less vibrant

Serving Suggestions

This orange pound cake is beautiful on its own or you can pair slices with a scoop of vanilla ice cream or a dollop of whipped cream For breakfast I serve it lightly toasted with tea or coffee At parties I love arranging fresh citrus slices around for a pop of color

Cultural and Historical Context

Pound cake is a classic dessert that traces its roots to old European kitchens where it was originally made with a pound each of flour butter sugar and eggs The American version often uses cake mixes for ease and adapts to regional flavors like citrus which always feels fresh and celebratory

Seasonal Adaptations

Use Meyer lemons instead of orange for a spring inspired twist In winter try adding a dash of cinnamon to the glaze for warmth Top with candied orange slices for a festive holiday look

Success Stories

One time I served this at a book club and three people asked for the recipe before they even finished their slices Another friend used the batter to make cupcakes and they turned out just as tender and delicious

Freezer Meal Conversion

You can freeze the unfrosted cake wrap tightly in plastic and foil for up to three months Thaw at room temperature then glaze fresh before serving The texture holds up beautifully

This orange pound cake is an easy go-to for parties and brunches! Even if you are short on time it comes out beautiful and delicious every single time.

Common Recipe Questions

→ What type of cake mix is best for this dessert?

Orange Supreme Cake Mix works best, as it provides a vibrant citrus flavor and light texture for the pound cake base.

→ Can I use fresh orange juice in the glaze?

Yes, fresh orange juice enhances the glaze by delivering natural citrus fragrance and a tangy finish to the cake.

→ How do I ensure the cake releases from the Bundt pan?

Be sure to grease the Bundt pan thoroughly with butter or non-stick spray, and let the cake cool for 10 minutes before turning out.

→ Is it necessary to use cream cheese in the batter?

Cream cheese adds richness and moisture, creating a tender crumb, but can be substituted with sour cream if needed.

→ Can I make this dessert ahead of time?

Absolutely. The cake keeps well for several days when stored covered at room temperature or in the refrigerator.