As the citrus season wraps up, its time to dig out an old favorite from the Authentic Florida kitchen. You'll love this homemade Florida Orange Pound Cake. And it's as good as it looks. Sweet, citrusy and a perfect chaser to any meal.

Preparation Time: 1 hour

Baking Time: 45 minute to 1 hour



½ pound unsalted butter (2 sticks), room temperature

2 ½ cups granulated sugar, [divided 2 cups + ½ cup]

4-extra large eggs, room temperature

4-6 Florida oranges for 1/3 cup of orange zest (4 large or 6 medium oranges)

3 cups of all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon of kosher salt

¾ cup of freshly squeezed orange juice [divided 1/4 + ½ cup]

¾ cup buttermilk, at room temperature

1 teaspoon vanilla

Orange Glaze

1 cup confectioners sugar

1 ½ teaspoons freshly squeezed orange juice


Two - 8 ½ X 4 ½ X 2 1/2 –inch loaf pans

Parchment paper


Heat oven to 350 degrees. Grease and flour two loaf pans. Line the bottoms with parchment paper.


Step One

Zest the oranges to create 1/3 cup of zest. Set aside zest. Using a juicer, squeeze ¾ cup of orange juice.

Step Two

Using an electric mixer, cream the 2 sticks of butter and 2 cups of granulated sugar for five minutes until light and fluffy. Crack the eggs and place in a bowl. One at a time, add the eggs to the mixture. Next, add the zest.

Step Three

Next compose the dry ingredients. In a large bowl, sift together the 3 cups of flour, ½ teaspoon of baking soda, ½ teaspoon of baking powder, and the 1 teaspoon of salt. Set aside.

Step Four

Combine 2/3 cup of buttermilk, ¼ cup of orange juice, and 1 teaspoon of vanilla.


Step Five

Next, with the mixed batter (from Step 2), add the flour (from Step 3) and buttermilk (from Step 4) mixtures alternately beginning and ending with flour.

Step Six

Divide the batter between the pans. Bake for 45 minutes to 1 hour.

Step Seven

While the cakes bake, in a saucepan, cook remaining ½ cup of orange juice with ½ cup sugar over low heat, until the sugar dissolves.


Step Eight

Let the cakes cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool.

For the glaze, combine sifted confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. If needed, add more juice to thin. Pour over the top.

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Recipe adapted from the Barefoot Contessa.

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