Ina Garten Orange Pound Cake 

I once brought this to a spring brunch thinking it might be too simple alongside all the layered cakes and tarts. Turns out, a golden, citrus-scented pound cake—with a warm orange syrup poured over—was all anyone really wanted.

This one caught me off guard. It’s deeply buttery, but not heavy. Sweet, but balanced. And the orange? It stays with you.

Why This Works So Well

Pound cake walks a fine line—it can be dull if dry or cloying if too sweet. Ina balances everything by using:

• Sour cream, which adds both richness and tang, and
• A two-step orange punch—zest in the batter, then juice in a syrup to finish.

The result is plush and flavorful, without ever being too much.

Ingredients That Pulled Weight

For the Cake:

• All-purpose flour (3 cups) – The structure. Don’t pack it when measuring—scoop and level.
• Baking powder + soda (½ tsp each) – A little of both ensures a gentle, even rise.
• White sugar (3 cups) – Seems like a lot, but this makes two full loaves and balances the citrus.
• Unsalted butter (1 cup) – Room temp is non-negotiable. It needs to cream properly.
• Eggs (6 large) – Provide richness and binding. Room temp helps with emulsion.
• Vanilla extract (1 tsp) – Just enough to round the edges of the orange.
• Orange zest (from 2 oranges) – The essential flavor. I zest directly over the batter so the oils drop right in.
• Sour cream (1 cup) – Keeps it moist for days. I’ve tried Greek yogurt—it worked, but didn’t quite have the same lushness.

For the Syrup:

• Fresh orange juice (1½ cups) – Don’t use bottled. Fresh juice concentrates into something far better.
• White sugar (1 cup) – Dissolves into the juice to make a proper glaze.
• Orange zest + butter – Adds body and sheen to the final pour.

Swaps That Actually Worked

• Greek yogurt in place of sour cream: Worked, but gave a slightly tangier result.
• Blood oranges: Gorgeous color, slightly more complex flavor. Worth it in winter.
• Bundt pan: Works fine—just grease it well and check 5 minutes earlier.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Cake stuck to pan	Not greased/floured thoroughly	Use butter and flour, or baking spray with flour
Dense, gummy crumb	Overmixed batter	Mix until just combined—especially after adding flour
Syrup made top soggy	Poured while cake was hot	Let cake cool fully, then drizzle gradually

How to Make Ina Garten’s Orange Pound Cake

1. Prep the oven to 325°F. Butter and flour a 10-inch tube or Bundt pan thoroughly.
2. Combine dry ingredients: flour, baking powder, baking soda, salt. Set aside.
3. Cream butter and sugar: Beat until light and fluffy—don’t rush this, it takes 3–5 minutes.
4. Add eggs one at a time, mixing well and scraping down the bowl.
5. Mix in vanilla and orange zest.
6. Alternate additions of flour mix and sour cream in three rounds—starting and ending with flour.
7. Bake for 1 hour and 15 minutes, until a tester comes out clean. Cool in pan 10 minutes, then turn onto a rack.
8. Make the syrup: Simmer orange juice, sugar, and zest until slightly thickened. Off heat, whisk in butter.
9. Drizzle syrup over cooled cake slices. Don’t rush—let it absorb.

What Helped Most

• I zest oranges directly over the bowl—the oils land in the batter, not your counter.
• I use a glass measuring cup for the syrup—easier to pour cleanly and reheat if needed.
• Slicing with a serrated knife prevents tearing that tender crumb.

Leftover Notes

• Fridge: Keeps beautifully up to 5 days, wrapped well.
• Freezer: Freeze individual slices with parchment between. Thaw at room temp.
• To Reheat: Microwave a slice for 20 seconds. Or warm gently in a 300°F oven, wrapped in foil.

Reader Qs Answered

Q: Can I make this ahead?
A: Yes. It’s actually better the next day once the syrup sets.

Q: Can I use buttermilk instead of sour cream?
A: You can, though it’ll be slightly less rich. Use the same amount.

Q: What if I don’t have a tube pan?
A: Use two standard loaf pans—check them after 55 minutes.

Q: Can I skip the syrup?
A: Technically, yes. But it’s what gives the cake its shine and that extra orange glow.

Try More Recipes:

• Ina Garten Plum Crisp
• Ina Garten Cherry Clafoutis
• Ina Garten Sweet Potato Pie