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Orange Cream Cheese Pound Cake

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“Moist, with a light orange flavor, I like to eat a loaf now and freeze a loaf for later. You might consider throwing in some dried cranberries. Don't skip the glaze on this one. From The Upham Hotel & Garden Cottages in Santa Barbara”
READY IN:
1hr 30mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F In a large bowl, cream butter and cream cheese with a mixer on medium speed. Chop orange to fine pieces in a food processor. Add chopped orange and sugar to butter mixture; beat for about 2 minutes, until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
  2. In a medium bowl, combine flour, baking soda and salt; add to butter mixture and beat until smooth.
  3. Add sour cream and beat until well combined.
  4. Pour batter into a greased Bundt pan or 2 (9x5-inch) loaf pans. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool completely.
  5. Drizzle with orange icing, slice and serve.
  6. For the icing: Mix powdered sugar an denough orange juice to form a drizzling consistency. Mix until smooth.

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