This buttermilk orange pound cake with maple glaze is a 100% foolproof dessert recipe that’s waiting for your holiday table… just sayin’

Soooo apparently I didn’t own a bundt cake pan and I had to borrow my neighbor’s for this post. I originally made this pound cake in two normal cake pans, but then decided it would be wayyyyyyyy easier to make in a bundt pan because then it’s just ONE PAN AND DONE. And that’s the kind of recipe we need around the holidays.

Loaded with goodness and orange zest, then topped with my favorite maple glaze, this buttermilk orange pound cake with maple glaze is the perfect holiday cake because you can enjoy it after dinner or with coffee, and that’s my kind of dessert. Recipe below

INGREDIENTS

1 1/2 cups all-purpose flour
1 3/4 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups white sugar
3 large oranges zested
1 stick of unsalted butter at room temperature
1/4 cup vegetable oil
3 large eggs at room temperature
1 tsp vanilla extract
2 cups buttermilk

For the maple glaze:

1/2 cup powdered sugar, more if needed
1/4 tsp cinnamon
1 tbsp room-temperature butter
1/2 tsp vanilla
2 tablespoons maple syrup
1-2 tbsps heavy cream

How to make Buttermilk Orange Pound Cake With Maple Glaze

Step 1:

Heavily coat a bundt pan with cooking spray or butter, or vegetable oil.

Step 2:

In a medium bowl, whisk together flours, baking powder, baking soda, and salt until completely combined. Set aside.

Step 3:

In the bowl of your stand mixer fitted with the paddle attachment, mix together the sugar and orange zest on medium speed for about 30 seconds.

Step 4:

Add butter and oil, then beat (still on medium speed) until light and fluffy, about 1-2 minutes. Add in the eggs, one at a time, then beat until smooth (scraping down the sides of the bowl if needed).

Step 5:

Reduce speed to med-low, then mix in the flour mixture, vanilla, and buttermilk until smooth.

Step 6:

Transfer batter to the prepared bundt pan, then place in a COLD OVEN.

Step 7:

Let it sit in the oven cold for about 20 minutes. After this time has passed, set the oven temp to 325°F and bake until the cake is golden brown, pulls away from the sides of the pan, about 1 hour.

Step 8:

Remove the cake from the oven, then run a thin butter knife around the sides of the pan to release the cake from the pan.

Step 9:

Transfer to a wire rack and let cool in the pan for about 10 minutes. Flip the cake over onto the rack, remove the pan, and let cool completely, about 1 hour.

Step 10:

Make your glaze while the cake is cooling: Whisk together all glaze ingredients until smooth.

Step 11:

Once the cake is cooled, drizzle glaze over the top, then slice and serve!

KITCHEN EQUIPMENT NEEDED

Bundt pan
Mixing bowls (medium and small)
Stand mixer or hand mixer
Measuring cups and spoons
Rubber spatula
Wire cooling rack
Zester or grater
Butter knife
Whisk

WHAT TO EAT WITH THIS BUTTERMILK ORANGE POUND CAKE WITH MAPLE GLAZE

The Buttermilk Orange Pound Cake with Maple Glaze has become our family’s signature Sunday treat. I started baking it a few years ago for my daughter’s preschool Thanksgiving potluck, and now I have to make it every fall.

I sometimes swap in mashed sweet potatoes and a pineapple glaze when I want a twist, and it always turns out moist and full of cozy flavor. The kids love it warm with Vanilla Ice Cream while I sneak a slice with my evening tea.

We usually serve it after a dinner of Plantain Chip Crusted Chicken Tenders and Marinated Kale Salad, a combo of crispy and sweet. To round out the meal, I add Sweet Potato Black Bean Quesadillas and Broccoli Slaw Mango Salad. It’s full of comforting flavor.

FAQ

What is orange pound cake made of?

This buttermilk orange pound cake is made with two kinds of flour, butter, oil, sugar, fresh orange zest, eggs, buttermilk, and topped with a maple glaze made of powdered sugar, butter, maple syrup, cinnamon, and cream.

What does orange pound cake taste?

The cake tastes citrusy with a gentle orange flavor. The maple glaze adds a creamy touch.

Can I use all-purpose flour only?

Yes.

Can I use orange juice instead of zest?

Zest gives stronger flavor, but you can add a tablespoon or two of juice for more orange taste.

Can I skip the maple glaze?

Yes.

How do I store leftovers?

Store the cake in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.

Can I freeze this orange pound cake?

Yes.

Can I bake an orange pound cake in a loaf pan?

You can, but it may need a bit more baking time.

What if I don’t have buttermilk?

You can mix 2 tablespoons of vinegar or lemon juice with 2 cups of milk.

Can kids help make this?

Yes.