You know, there’s just something magical about baking during the holidays, isn’t there? For years, my family has looked forward to my Moist Orange Pound Cake for Christmas, Easter. It’s not just a cake; it’s a tradition! The smell of fresh oranges baking fills the house and instantly makes it feel cozy and festive, whether we’re celebrating Christmas morning or getting ready for an Easter brunch. This cake is my go-to because it’s incredibly moist, packed with bright citrus flavor, and just looks so pretty on the table. Trust me, it’s a recipe that’s sure to become a favorite in your home too!

Why You’ll Love This Moist Orange Pound Cake for Christmas, Easter

It’s incredibly easy to whip up, even if you’re new to baking!
The flavor is just heavenly – bright, zesty, and perfectly sweet.
It looks so elegant and festive, making it perfect for any holiday spread.
Plus, it stays wonderfully moist for days, which is always a bonus!

Perfectly Moist Texture

The secret to this cake’s amazing moistness is the combo of sour cream and fresh orange juice. They really make sure every bite is tender and lovely, never dry. It’s just what you want in a holiday cake!

Bursting with Citrus Flavor

Oh, the orange flavor! Using both fresh orange juice and finely grated zest gives this pound cake such a bright, cheerful taste. It’s not overpowering, just a perfect sunny citrus note that really shines through.

Ideal for Holiday Gatherings

Seriously, this cake is a winner for both Christmas and Easter. It’s elegant enough for a festive table but simple enough that you can focus on enjoying your guests. The beautiful golden color just screams holiday cheer!

Gather Your Ingredients for Moist Orange Pound Cake for Christmas, Easter

Alright, let’s get our kitchen ready for some baking magic! To make this fantastic Moist Orange Pound Cake for Christmas, Easter, you’ll need a few simple things. Having everything measured out and ready to go makes the whole process so much smoother, trust me. It’s like setting up your ingredients for success!

Dry Ingredients for Moist Orange Pound Cake for Christmas, Easter

First up, the dry stuff! You’ll need 2 cups of all-purpose flour, 1 teaspoon of baking powder for a little lift, and about half a teaspoon of salt to balance everything out. Just give these a good whisk together in a medium bowl before we start creaming the butter. It helps make sure everything is evenly distributed and avoids any clumps later on.

Wet Ingredients and Flavorings

Now for the good stuff that makes it moist and orangey! Make sure you have 1 cup (that’s two sticks!) of unsalted butter, softened to room temperature – this is key for creaming. You’ll also need 1 and 3/4 cups of granulated sugar, 3 large eggs (also room temp, please!), and 1 teaspoon of vanilla extract. For that signature flavor and moisture, grab 1 cup of sour cream, 1/4 cup of fresh orange juice (squeeze it yourself for the best taste!), and about 1 tablespoon of orange zest. That zest is where all the bright orange perfume comes from!

Step-by-Step Guide to Baking Your Moist Orange Pound Cake for Christmas, Easter

Alright, let’s get this beautiful Moist Orange Pound Cake for Christmas, Easter into the oven! Baking this cake is actually pretty straightforward, and I promise, the results are so worth it. Just follow these steps and you’ll have a gorgeous, fragrant cake ready for your holiday table in no time.

Preparing the Pan and Oven

First things first, let’s get our oven preheated to 350°F (that’s 175°C). While that’s heating up, grab your loaf pan – a standard 9×5 inch one is perfect. You’ll want to grease it really well and then flour it. This is super important to make sure your cake doesn’t stick! A good coating of butter and flour, or even a baking spray, will do the trick.

Combining Dry Ingredients

In a medium-sized bowl, go ahead and measure out your dry ingredients. We’ve got 2 cups of all-purpose flour, 1 teaspoon of baking powder, and about half a teaspoon of salt. Give these a good whisk together. Whisking helps to get rid of any lumps and makes sure the baking powder and salt are evenly distributed throughout the flour. This little step really helps with the cake’s texture!

Creaming Butter and Sugar

Now, for the magic! In a large bowl, take your softened butter and the granulated sugar. You want to cream these together until they become super light and fluffy. This usually takes a few minutes with an electric mixer, or a bit longer if you’re doing it by hand (which I sometimes do when I want to really feel the process!). This step is crucial because it whips air into the batter, which helps make the cake tender and gives it that lovely rise.

Incorporating Eggs and Vanilla

Once your butter and sugar mixture looks like pale, fluffy clouds, it’s time to add the eggs. Add them one at a time, beating well after each addition. This helps the eggs incorporate smoothly into the batter. After the eggs are all in, stir in that teaspoon of vanilla extract. It adds a lovely warmth to the orange flavor.

Creating the Orange Zest and Juice Mixture

In a separate little bowl, we’re going to combine our wet flavor powerhouses. Just mix together the 1 cup of sour cream, the 1/4 cup of fresh orange juice, and that lovely tablespoon of orange zest. The zest is where you get that intense orange aroma and flavor, so don’t skip it!

Alternating Wet and Dry Mixtures

Okay, this is a common technique for a reason! We’re going to add our dry ingredients and our sour cream mixture to the butter mixture, but we’re going to do it in stages. Start by adding about a third of the dry ingredients and mix until just combined. Then, add about half of the sour cream mixture and mix again. Keep going back and forth like this – dry, wet, dry, wet – ending with the dry ingredients. The key here is to mix until *just* combined after each addition. Overmixing can make the cake tough, and we definitely don’t want that!

Baking the Moist Orange Pound Cake for Christmas, Easter

Once your batter is all mixed, give it one last gentle fold to make sure there are no streaks of flour left. Pour this beautiful batter into your prepared loaf pan and spread it out evenly. Now, pop it into your preheated oven. It’ll bake for about 60 to 75 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted right into the center comes out clean, with maybe just a few moist crumbs attached, but no wet batter.

Cooling and Finishing Touches

When that skewer test comes back clean, carefully take the cake out of the oven. Let it cool in the pan for about 10 minutes – this helps it set up a bit. Then, gently invert it onto a wire cooling rack to cool completely. If you want to add a little extra somethin’-somethin’, you can brush it with a simple orange glaze once it’s cooled a bit! It looks so pretty.

Tips for the Perfect Moist Orange Pound Cake for Christmas, Easter

Want your Moist Orange Pound Cake for Christmas, Easter to be absolutely perfect? I’ve picked up a few tricks over the years that really make a difference. These little tips are what elevate a good cake to a truly amazing one, so let’s dive in!

Achieving Optimal Moistness

For that super moist texture, make sure your butter, eggs, and sour cream are all at room temperature. This helps everything emulsify beautifully. Also, don’t be tempted to bake it for too long – overbaking is the enemy of moistness!

Enhancing Orange Flavor

Don’t skimp on the orange zest! Freshly grated zest has so much more potent flavor than dried. If you want an even bigger orange punch, you can add about 1/4 teaspoon of orange extract along with the vanilla. It really boosts that citrusy brightness!

Preventing Overmixing

This is a big one! Once you start adding the flour and the sour cream mixture, mix *just* until everything is combined. Seriously, stop as soon as you don’t see any more dry streaks. Overmixing develops the gluten in the flour, which can make your cake tough instead of tender and moist.

Serving and Storing Your Moist Orange Pound Cake for Christmas, Easter

Once your Moist Orange Pound Cake for Christmas, Easter has cooled completely, it’s ready to be enjoyed! It’s really versatile, so you can serve it up in so many lovely ways. And don’t worry if you have leftovers, because this cake keeps beautifully, ensuring you can savor that citrusy goodness for a few days.

Serving Suggestions

This cake is lovely just as it is, maybe with a light dusting of powdered sugar! But if you want to make it extra special for your holiday table, try a simple glaze made from powdered sugar mixed with a little fresh orange juice. A dollop of fresh whipped cream or some bright berries on the side also make it feel extra festive!

Storage Guidelines

To keep your Moist Orange Pound Cake for Christmas, Easter perfectly fresh, just wrap it up tightly in plastic wrap or pop it into an airtight container. It’s best stored at room temperature, and it’ll stay delicious for about 3 days. That’s if it lasts that long, of course!

Frequently Asked Questions about Moist Orange Pound Cake for Christmas, Easter

Got questions about making this delicious Moist Orange Pound Cake for Christmas, Easter? I’ve got you covered! Here are some common things people ask.

Can I use a different pan for this Moist Orange Pound Cake for Christmas, Easter?

Absolutely! While a loaf pan is wonderful, you can also bake this in a Bundt pan or even as cupcakes. Just remember that baking times will change. A Bundt pan might take a bit longer, and cupcakes will bake much faster, so keep an eye on them!

How can I make my orange pound cake even more festive for holidays?

Oh, this is my favorite part! For Christmas, think a sprinkle of red and green sugar or even some candied cranberries on top. For Easter, pastel sprinkles or a simple drizzle of white icing with some edible flowers looks so sweet. A little edible glitter never hurt anyone, either!

What is the best way to zest an orange for this cake?

The key is to use a microplane or a fine grater. Gently rub the orange against it, just going over the colorful outer peel. You want to avoid the white pith underneath, as that can be a bit bitter. The fine zest releases all those amazing aromatic oils! For more baking tips, check out King Arthur Baking’s ingredient guide.

Estimated Nutritional Information for Moist Orange Pound Cake for Christmas, Easter

Just a friendly reminder that the nutritional details for this Moist Orange Pound Cake for Christmas, Easter are estimates, as ingredients can slightly vary. Based on a serving size of about one slice, you’re looking at roughly 350 calories, 20g of fat (with 12g saturated), about 45g of carbohydrates, and 4g of protein. It’s a delicious treat, so enjoy it!

Amazing Moist Orange Pound Cake 1 Delight

Author: memorecipes.com
Total Time: 90 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful orange pound cake, perfect for holiday celebrations like Christmas and Easter.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup fresh orange juice
1 tablespoon orange zest

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, combine the sour cream, orange juice, and orange zest.
Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For an extra citrus kick, you can brush the warm cake with an orange glaze made from powdered sugar and orange juice.
This cake can be stored at room temperature in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: orange pound cake, moist cake, holiday cake, Christmas cake, Easter cake, citrus cake, simple cake