Orange Cream Cheese Poundcake with Orange Cream Glaze

So, my friends, my mind has been overrun with thoughts of new recipes I want to create!!  Lately, I keep thinking of citrus fruits and how much I love them by themselves and in desserts!!  My friends at told me about this amazing extract company called, !! They sent me 6 bottles to create some new recipes and I just couldn’t wait to try them.  They are handmade, small batch, organic and out of this world!!! So, this is where my dream of creating a citrus dessert became a reality!  I walked into a Super Target yesterday and the first thing I saw were these beautiful navel oranges, so I bought a bunch and on the way home, started thinking about how to use them.  Cream cheese pound cake is one of my favorite cakes with it’s perfect texture and flavor, so naturally I thought to add orange juice, zest and extract to this cake and turn it into a new masterpiece!! When the cake cooled enough for me to start taking photos and drizzle the glaze over it, I ate two pieces before I even realized what I was doing…yes, that is how incredibly good this cake is!!!  One of my friends gave me her Grandmother’s flower shaped bundt pan, which made the cake look so pretty. There are so many really fun bundt pans for sale now, so have some fun and experiment with different shapes!!

Gather all your ingredients and allow the cold ones to come to room temperature.

Use your stand mixer or hand held mixer for this recipe.
Grease and flour your favorite tube pan.

You can mix the glaze ingredients by hand in a medium sized bowl.

Don’t over bake this cake, and make sure it is cool before taking it out of the bundt pan.
Glaze the cake when it is cool.

This cake is really best eaten on the same day that it is baked!

Orange Cream Cheese Poundcake with Orange Cream Glaze

Makes: One bundt cake Prep time: 30 minutes Bake time: 45-50 minutes


2 sticks unsalted butter at room temperature

8 ounces cream cheese at room temperature

4 large eggs at room temperature

1 and 1/2 cups granulated sugar

2 teaspoons orange zest, ( I use navel oranges)

1 teaspoon orange extract, (I use Ballard Extracts)

2 cups all purpose flour

1 and 1/2 teaspoons fresh baking powder

1/4 teaspoon salt

Orange cream glaze

2 cups powdered sugar

5 tablespoons navel orange juice

1 tablespoon heavy cream

pinch of salt


Preheat your oven to 350 degrees.  Butter and flour any shaped tube pan you like.  In the bowl of your electric mixer, or using your hand held mixer, place butter and cream cheese and mix until creamy.  Add the sugar and mix until incorporated.   Add eggs, one at a time, scraping down the bowl as needed.  Add zest, orange extract, salt, and baking powder.  Add the flour and mix until just incorporated, being careful not to over beat.  Pour into your prepared bundt pan and smooth the top out.  Place on a baking sheet to make sure the bottom doesn’t get too brown.

Bake for 20 minutes and rotate the pan.  Bake another 25 to 30  minutes, depending on your oven.  You can tell when the cake is done because the top will be cracked, golden brown, and spring back when you touch it.  You can also use a tooth pick to check for doneness in the center.  Just be careful not to over bake the cake, as it will be dry. Cool on a wire rack and take out of the pan when it is cool.  Glaze the cake when it’s cool enough to handle.

How to make the glaze

In a medium sized bowl, whisk the confectioners sugar and orange juice a tablespoon at a time. Add the tablespoon of cream and pinch of salt and whisk by hand until it is lump free and creamy.  Drizzle over the cooled cake.

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