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 neighbors 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 I originally made this pound cake in two normal cake pans but then decided it would be wayyyyyyyy easier to make in a bundt pan because then it’s just ONE PAN AND DONE.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 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 😘😘
buttermilk orange pound cake with maple glaze
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 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 temp butter
- 1/2 tsp vanilla
- 2 tbsps maple syrup
- 1-2 tbsps heavy cream
Instructions
- Heavily coat a bundt pan with cooking spray or butter or vegetable oil.
- In a medium bowl, whisk together flours, baking powder, baking soda, and salt until completely combined. Set aside.
- 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.
- 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).
- Reduce speed to med-low then mix in the flour mixture, vanilla, and buttermilk until smooth.
- Transfer batter to the prepared bundt pan then place in a COLD OVEN.
- Let it sit in the oven cold for about 20 minutes. After this time has passed, set the oven temp to 325F and bake until the cake is golden brown, pulls away from the sides of the pan, about 1 hour.
- 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.
- 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.
- Make your glaze while the cake is cooling: Whisk together all glaze ingredients until smooth.
- Once the cake is cooled, drizzle glaze over top then slice and serve!
Hope you enjoy this recipe! If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pound cake in action. Byyyeeee!
xx ab
p.s. more sweet recipes here!