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Old Fashioned Buttermilk Orange Juice Pound Cake recipe

Old Fashioned Buttermilk Orange Juice Pound Cake

Moist and buttery, my Old Fashioned Buttermilk Orange Juice Pound Cake is bursting with orange flavor. The orange glaze adds a nice sweetness and the candied orange slices make a beautiful presentation.
Course Dessert
Cuisine American/Southern
Keyword cake, pound cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 457kcal
Author Paula Jones


  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 and ½ cups granulated sugar
  • 1 cup butter softened
  • 2 tablespoons orange zest about 2 oranges
  • 5 large eggs eggs at room temperature
  • 1/2 cup buttermilk
  • 1/2 cup orange juice
  • Candied Orange Slices for garnish See link in post above


  • 1 cup confectioners sugar sifted
  • 1 teaspoon orange zest
  • 3 tablespoons orange juice either fresh squeezed or pre-made is fine
  • ¼ teaspoon vanilla extract clear vanilla if you have it so it doesn't tint the glaze


  • Preheat oven to 350 degrees F.
  • Grease and flour a 10-inch bundt pan or 10-inch tube pan
  • In a medium bowl, combine the flour, baking powder, and salt.
  • In the bowl of an electric mixer, cream butter, sugar, and zest until smooth and fluffy.
  • Add eggs one at a time beating. Mix for 3 minutes until light and fluffy.
  • Mix together the buttermilk and orange juice.
  • Reduce mixer speed to low. Add flour mixture alternately with buttermilk mixture beginning and ending with flour mixture.
  • Pour batter into the prepared pan.
  • Bake 60 minutes or until wooden pick inserted in the center comes out clean or with dry crumbs.
  • Cool in the pan on a wire rack for 20 minutes before loosening sides and inverting onto serving platter.
  • Garnish with Glaze and Candied Orange Slices


  • Whisk together confectioners sugar, orange juice, and vanilla until smooth. Spoon over slightly warm cake and let the glaze drip over the side.
  • Serve warm or room temperature.


Note: Don't fill the pan closer than 1 inch from the top of you'll risk it rising and overflowing. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.


Calories: 457kcal | Carbohydrates: 59g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 314mg | Sodium: 364mg | Potassium: 191mg | Fiber: 1g | Sugar: 40g | Vitamin A: 802IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 2mg