Orange pound cake recipe
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Orange Nutella pound cake with orange glaze

Author: Petro


  • 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


  • 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).