Rich Orange Cream Cheese Pound Cake

There’s something undeniably comforting about a classic pound cake, but elevate it with the bright zest of orange and the luxurious tang of cream cheese, and you have a dessert that sings. I remember my first encounter with this particular creation, years ago, at a charming inn tucked away in Santa Barbara. The air was thick with the scent of citrus groves, and this cake arrived, a golden beacon, its glaze glistening like morning dew. Each bite was a revelation – moist, tender, with an orange perfume that was both subtle and persistent, beautifully balanced by the creamy richness. It was the kind of cake that inspired me to bake it again and again, often making two loaves just so I could enjoy one immediately and squirrel the other away in the freezer for a future moment of pure indulgence.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50-60 minutes
• Total Time: 1 hour 10 minutes – 1 hour 20 minutes
• Servings: 12-16
• Yield: 1 Bundt cake OR 2 (9×5-inch) loaf cakes
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For the Cake:

• 1 cup butter, softened
• 8 ounces cream cheese, softened
• 1 unpeeled orange, quartered
• 1 1/2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 tablespoons sour cream

For the Orange Icing:

• 1 cup powdered sugar
• 2-5 tablespoons orange juice

Equipment Needed

• Food processor
• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Medium mixing bowl
• Bundt pan OR two 9×5-inch loaf pans
• Toothpicks (for testing doneness)
• Wire cooling rack
• Small bowl (for icing)

Instructions

1. Prepare the Oven and Pan: Begin by preheating your oven to 350°F (175°C). Generously grease your chosen baking pan – either a Bundt pan or two standard 9×5-inch loaf pans. This step is crucial for ensuring your beautiful pound cake releases cleanly.
2. Cream the Fats and Cheese: In a large mixing bowl, combine the softened butter and softened cream cheese. Using your electric mixer, cream these together on medium speed until they are light, fluffy, and well-combined. This creates the rich base for our cake.
3. Incorporate the Orange: Take your quartered, unpeeled orange and place it in a food processor. Process until the orange is finely chopped. There’s no need to peel it; the zest and pith contribute wonderfully to the flavor and moisture. Add the finely chopped orange and the sugar to the creamed butter and cream cheese mixture. Beat this for about 2 minutes, until the entire mixture is wonderfully fluffy and homogenous.
4. Add the Eggs and Vanilla: Now, it’s time to add the eggs, one at a time. Beat well after each addition, ensuring each egg is fully incorporated before adding the next. This gradual incorporation helps to emulsify the batter and create a stable structure. Next, beat in the vanilla extract, infusing the batter with its signature warm aroma.
5. Combine the Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rise.
6. Integrate Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Beat on low speed until just smooth. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour too much, leading to a tougher cake.
7. Add the Sour Cream: Finally, stir in the sour cream. Beat on low speed until it is well combined. The sour cream adds an extra layer of moisture and tenderness to the crumb.
8. Bake the Cake: Pour the batter evenly into your prepared Bundt pan or loaf pans.
   • If using a Bundt pan, bake for 50-60 minutes.
   • If using two 9×5-inch loaf pans, bake for 50-60 minutes.
     The exact baking time can vary depending on your oven. To check for doneness, insert a toothpick into the center of the cake. It should come out clean.
9. Cooling Process: Once baked, remove the cake from the oven. Cool the cake in its pan on a wire rack for 5 minutes. This brief cooling period in the pan allows the cake to firm up slightly before inversion. After 5 minutes, carefully invert the cake(s) onto the wire rack to cool completely. This is a vital step; attempting to glaze a warm cake will result in the icing melting and sliding off.
10. Prepare the Orange Icing: While the cake cools, prepare the simple yet effective orange icing. In a small bowl, mix the powdered sugar with orange juice. Start with 2 tablespoons of juice and mix until smooth. Gradually add more orange juice, 1 tablespoon at a time, until you achieve a drizzling consistency that is pourable but not too thin.
11. Glaze and Serve: Once the cake is completely cool, drizzle the prepared orange icing generously over the top. Allow the icing to set for a few minutes. Slice and serve this magnificent Rich Orange Cream Cheese Pound Cake.

Expert Tips & Tricks

• Room Temperature is Key: Ensure your butter and cream cheese are truly at room temperature. This isn’t just a suggestion; it’s essential for achieving a smooth, well-emulsified batter. Cold fats will result in a lumpy, uneven texture.
• Don’t Overprocess the Orange: When chopping the orange, aim for fine pieces, not a liquid puree. Some texture is desirable, and it helps distribute the orange flavor throughout the cake.
• Gentle Mixing: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make your pound cake tough and dense. A few small streaks of flour are acceptable and will disappear during baking.
• Bundt Pan Secrets: For Bundt pans, a good greasing and flouring (or greasing and dusting with flour) is essential. Some bakers even prefer using a baking spray specifically formulated for Bundt pans, which gets into all the nooks and crannies.
• Loaf Pan Tips: If using loaf pans, fill them no more than two-thirds full to allow for rising. The baking time might be slightly shorter than for a Bundt pan, so start checking for doneness a few minutes early.
• Icing Consistency: The beauty of this icing is its simplicity. The amount of orange juice needed can vary based on the humidity and the brand of powdered sugar. It’s better to add it slowly to achieve the perfect drizzling consistency.

Serving & Storage Suggestions

This Rich Orange Cream Cheese Pound Cake is a showstopper on its own. It pairs beautifully with a cup of freshly brewed coffee, a delicate herbal tea, or even a glass of chilled sparkling wine. For an extra touch of elegance, you could serve it with a dollop of lightly sweetened whipped cream or a few fresh berries.

Leftovers can be stored at room temperature, well-wrapped in plastic wrap or in an airtight container, for up to 3 days. If you live in a warm climate or are concerned about spoilage, refrigerating it will extend its shelf life to about a week. The cake is also wonderfully freezer-friendly. Once completely cooled and glazed, wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It will keep in the freezer for up to 3 months. To enjoy a frozen slice, let it thaw at room temperature or in the refrigerator for a few hours. The icing might soften slightly upon thawing, but the cake itself will remain delicious.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	420 kcal	21%
Total Fat	22g	28%
Saturated Fat	13g	65%
Cholesterol	120mg	40%
Sodium	300mg	13%
Total Carbohydrate	50g	18%
Dietary Fiber	1g	4%
Total Sugars	35g	70%
Protein	5g	10%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Cranberry Swirl: For a festive touch, consider folding in about 1/2 cup of dried cranberries into the batter just before pouring it into the pan. They add a delightful chewiness and a tart contrast.
• Lemon Zest: If you prefer a more pronounced citrus note or don’t have an orange on hand, you can substitute the unpeeled orange with the zest of 2-3 lemons and 1-2 tablespoons of lemon juice.
• Orange Extract: In a pinch, you can replace the fresh orange with 1-2 teaspoons of pure orange extract added along with the vanilla extract. However, the fresh orange provides a more complex and nuanced flavor.
• Gluten-Free: While this recipe is not inherently gluten-free, a good quality gluten-free all-purpose flour blend can often be substituted for the all-purpose flour. You may need to adjust the liquid slightly.

FAQs

Q: Why is my pound cake dense or heavy?
A: This can happen if you overmix the batter after adding the flour, or if your leavening agents (baking soda) are not fresh. Ensure you mix the dry ingredients until just combined and test your baking soda’s freshness.

Q: My cake stuck to the pan. What went wrong?
A: Insufficient greasing and flouring of the pan is the most common culprit. Be sure to thoroughly coat all the crevices of your Bundt pan or the sides and bottom of your loaf pans.

Q: Can I make this cake ahead of time?
A: Absolutely! Pound cakes are excellent for making ahead. Once cooled and glazed, it can be stored at room temperature for a few days or frozen for longer storage.

Q: How do I get the best orange flavor?
A: Using the entire unpeeled orange, as instructed, provides the most authentic and vibrant orange flavor, incorporating both the zest and essential oils from the peel.

Q: Can I omit the cream cheese and sour cream?
A: While you could technically make a pound cake without them, you would lose the signature richness and tender crumb that the cream cheese and sour cream provide. It would fundamentally alter the character of this specific recipe.

Final Thoughts

This Rich Orange Cream Cheese Pound Cake is more than just a dessert; it’s an experience. It’s the warmth of the oven, the bright fragrance of citrus filling your kitchen, and the sheer joy of that first perfect slice. It’s a testament to how simple, quality ingredients can transform into something truly extraordinary. I encourage you to bake this cake, to share it with loved ones, and to savor every delicious moment. When you do, I’d be delighted to hear about your experience – perhaps you’ve discovered a new favorite way to enjoy a slice, or a special occasion it graced. Happy baking!