Fresh Orange Pound Cake with Orange Glaze

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“This recipe comes from the Food Network courtesy of Emeril Lagasse, 2000 (show #EM1D03) posted at the request of a zaar member.”
24 cakes

Ingredients Nutrition

  • 8 ounces butter, room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 3 large egg yolks, room temperature
  • 3 medium oranges, zested
  • 1 teaspoon vanilla
  • 1 12 cups flour
  • 12 teaspoon salt
  • 2 cups confectioners' sugar
  • 14 cup fresh orange juice
  • Garnish
  • 2 ounces sliced almonds, finely chopped


  1. Preheat oven to 400 degrees F.
  2. Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins).
  3. In an electric mixer, fitted with paddle attachment, combine the butter and sugar.
  4. Beat until smooth.
  5. Add the eggs and yolks, 1 at a time, and continue to beat until incorporated.
  6. Add the orange zest and vanilla.
  7. Add the flour and salt, 1/2 cup at a time until the batter is smooth.
  8. Spoon 1/3 cup of the batter into the prepared pans.
  9. Bake for 15 to 20 minutes or until the top of the cake domes are slightly golden.
  10. Remove from the oven and cool slightly.
  11. Unmold the cakes onto wire racks.
  12. In a small mixing bowl, combine the confectioner's sugar and orange juice together.
  13. Whisk until smooth.
  14. Place the wire racks over a baking sheet, lined with parchment paper.
  15. Drizzle the glaze over each cake.
  16. Sprinkle the top of each cake with the almonds.
  17. Cool the cakes at room temperature.
  18. Place the cakes on a serving platter and serve.

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