Orange Nutella pound cake with orange glaze

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A delicious orange pound cake recipe that is super moist, fluffy and full of orange flavor. Add a bit of Nutella and you’re in for a scrumptious, festive dessert! 

Orange Pound Cake Recipe

Orange pound cake recipe

Making this orange pound cake was such a fun experience! I really loved playing around with the ingredients and that’s how adding a bit of Nutella to give this fluff dessert a bit of chewy came to life. I love the orange chocolate combination, it makes any dessert stand out!

Orange pound cake recipe

I also love a bit of chocolate in my desserts and I thought adding Nutella to the baking process would truly transform this otherwise simple recipe. It gave the cake a chewy texture but this happened by accident really, as I put a layer of Nutella just in the middle of the cake at baking but the chocolate ended up at the bottom. It worked great! The orange glaze gives this dessert the finishing touches, adding just the right freshness and tastiness without making it too sweet or moist.

Orange pound cake recipe

I used an old pound cake recipe I followed for this Fresh Cherry Pound Cake recipe and it worked just as great! The cake turned out dense but with a fine texture, just the way I wanted it to be! You can skip the glaze if you want to serve this dessert simple but I personally think this is what makes the recipe so perfect!

Orange Pound Cake Recipe

Orange pound cake recipe

Ingredients:

  • 4 Eggs, room temperature
  • 200 gr = 7 oz unsalted butter. room temperature
  • 150 gr = 5 oz sugar
  • 200 gr = 7 oz self rising flour
  • zest from 2 large oranges (you may need some of the juice too)
  • 1 cup milk
  • 10 gr = 1/3 oz baking powder
  • pinch of salt
  • 30 gr = 1 oz vanilla sugar
  • Nutella as preferred
  • Chocolate flakes (optional)

For the Orange glaze:

  • 1 cup icing sugar
  • 1 spoon orange zest
  • 1 – 2  freshly squeezed orange juice (depends on how thick you want your glaze; start with one and add more if needed)

Orange pound cake recipe

Directions:

  • Cream butter and sugar using an electric mixer (about 5 minutes).
  • Beat in vanilla sugar, eggs (one at a time), salt and orange zest (leave a tablespoon aside for glaze); mix well.
  • Add milk and mix well.
  • Add flour and mix until fully incorporated, no clumps left. You should get a batter that is not too thick or watery. If you think it’s too thick add some orange juice until you’re happy with the texture.
  • Preheat the oven at 350 F = 180 C
  • Line a pound cake mold with baking paper.
  • Pour 2/3 of the mixture in then add a layer of Nutella (I poured 1/2 the mixture and Nutella ended at the bottom of the cake).
  • Add the second half of the batter.
  • Transfer the mold to the oven and bake on medium heat for about 30 min or until the cake is golden (test with a toothpick to see if it’s done. If no batter sticks to the toothpick, then the cake is done). Don’t open the oven on the first 10 minutes.

Orange pound cake

  • Allow the cake to cool in the mold then remove to a working surface.
  • To make the orange glaze whisk sugar with orange zest and orange juice in a small bowl until smooth. Add orange juice bit by bit until you’re happy with the texture and consistency.
  • Pour glaze over the cake and sprinkle chocolate flakes (optional).

Orange pound cake recipe

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Orange pound cake recipe
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Orange Nutella pound cake with orange glaze

Author: Petro

Ingredients

  • 4 Eggs room temperature
  • 200 gr = 7 oz unsalted butter. room temperature
  • 150 gr = 5 oz sugar
  • 200 gr = 7 oz self rising flour
  • zest from 2 large oranges you may need some of the juice too
  • 1 cup milk
  • 10 gr = 1/3 oz baking powder
  • pinch of salt
  • 30 gr = 1 oz vanilla sugar
  • Nutella as preferred
  • Chocolate flakes optional
  • For the Orange glaze:
  • 1 cup icing sugar
  • 1 spoon orange zest
  • 1 - 2 freshly squeezed orange juice depends on how thick you want your glaze; start with one and add more if needed

Instructions

  • Cream butter and sugar using an electric mixer (about 5 minutes).
  • Beat in vanilla sugar, eggs (one at a time), salt and orange zest (leave a tablespoon aside for glaze); mix well.
  • Add milk and mix well.
  • Add flour and mix until fully incorporated, no clumps left. You should get a batter that is not too thick or watery. If you think it's too thick add some orange juice until you're happy with the texture.
  • Preheat the oven at 350 F = 180 C
  • Line a pound cake mold with baking paper.
  • Pour 2/3 of the mixture in then add a layer of Nutella (I poured 1/2 the mixture and Nutella ended at the bottom of the cake).
  • Add the second half of the batter.
  • Transfer the mold to the oven and bake on medium heat for about 30 min or until the cake is golden (test with a toothpick to see if it's done. If no batter sticks to the toothpick, then the cake is done). Don't open the oven on the first 10 minutes.
  • Allow the cake to cool in the mold then remove to a working surface.
  • To make the orange glaze whisk sugar with orange zest and orange juice in a small bowl until smooth. Add orange juice bit by bit until you're happy with the texture and consistency.
  • Pour glaze over the cake and sprinkle chocolate flakes (optional).
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

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about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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4 Comments

  1. Not sure what country, but we use cups and tablespoons. How do I convert oz. and Grams to American measurements? Thanks

    1. Hi Katie. Thanks for your interest in my recipe. That would be US which also uses oz in addition to cups and tablespoons. In fact oz, grams, cups and tablespoons are used universally; I just can’t convert all of these in my recipes, it would be too confusing. The majority of my readers use oz and grams. But you can just do a quick search on Google for your particular needs and it will show up right away. Hope that helps.

  2. 7 oz of flour? This made a sponge cake rather than a pound cake. The sugar also seems to be a low amount.
    yick

    1. Hi Kathleen. Did you actually try the recipe? Did you read all the instructions and followed all the steps and ingredients? 7 oz is correct. If you look at the other ingredients you’ll see I added milk too and ended up with a pound cake as illustrated in the photos (wanna make it even more moist? use buttermilk). Also the secret to a fluffy, moist pound cake is in how well you cream the butter and sugar and how you add the ingredients (one at a time and the flour in small batches), it makes the whole difference! Also the sugar amount is correct. Considering I covered my pound cake in a pretty sweet glaze and added Nutella too, 5 oz sugar made the cake a bit too sweet for my taste. But feel free to use as much as you like. Happy baking!