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Orange Raspberry Pound Cake

If you love the texture of a luscious pound cake but the light, bright flavors of citrus and berries, you’re going to be crazy about this new recipe.

Can I Make a Flavored Pound Cake?

Absolutely! If you’ve followed me for any length of time you’ve probably seen my Old-Fashioned Pound Cake recipe. I used that base to make a cinnamon-sugar pound cake and a banana-themed pound cake.

This time, I wanted to use some of the fresh berries I just purchased from the grocery store and I wanted to use a new-to-me recipe to celebrate Valentine’s Day. So, I went on a journey across the web to locate a cake recipe that would work.

When I stumbled across this Orange Raspberry Pound Cake recipe at Erren’s Kitchen I knew I had to try it. I had the berries. I had the oranges. I even had some leftover preserves from a recent baking project. In other words, I had what it took!

I also had something else I was dying to try out–a new Thermomix. If you haven’t heard of this all-in-one kitchen appliance you don’t know what you’re missing! It slices, it dices, it process, it blends. . .and it cooks. It’s literally like magic.

I wanted to try my recipe in the new Thermomix to see how it compared to my handy-dandy Kitchen-Aid. I’ll tell you more of my thoughts after sharing the recipe.

Orange Raspberry Pound Cake Ingredients

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

You will find a full printable recipe card for this classic pound cake at the bottom of this post. For now, here’s a quick peek at what you’ll need. These are simple ingredients you probably have in your pantry and fridge already. If not, they’re easily available at your local grocery store.

For the Cake

  • room temperature butter (cold butter, if you’re using the Thermomix)
  • granulated sugar
  • zest of one orange
  • room temperature eggs
  • orange juice
  • all purpose flour (plus more to coat the berries)
  • baking powder
  • salt
  • raspberries, washed
  • raspberry jam or preserves

For the Glaze

  • orange juice
  • powdered sugar
  • almond extract
  • vanilla extract

How to Make Orange Raspberry Pound Cake

I was tickled pink to see how easily this cake came together. As you know, I often start with a box mix, so when it comes to “from scratch” cakes I get a little nervous. No nerves needed for this one!

Prepare your bundt pan (or other) with baking spray. You’ll want a spray like Baker’s Joy instead of regular non-stick spray because it has a flour component. This is especially important when you use bundt pans because you want to cover every square inch.

In a small bowl, whisk together the flour, baking powder, and salt.

In a separate small bowl, whisk eggs. Add the orange juice.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

In another small bowl coat the berries with a couple tablespoons of flour.

Place butter in a large mixing bowl or the bowl of a stand mixer with paddle attachment.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Cream the butter until light and fluffy.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Add the sugar and orange zest. Cream with the butter until light in color. (In the Thermomix, mix for another 15 seconds.)

It’s time to add the beaten eggs and flour.

Start by adding 1/4 of the egg mixture.

Add a tablespoon of flour.

Add another 1/4 of the egg mixture.

Add another tablespoon of flour.

Continue this method until all of the eggs are in. Continue to add the dry ingredients and mix until everything is thoroughly combined.

Fold in the flour-coated fruit. Don’t use the mixer for this or they will completely break down.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Place half of the batter in the prepared pan. Make sure you scrape down the sides of the bowl to get it all.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Microwave preserves in a small microwave-safe bowl for 30 seconds and stir well. Add small dollops of the preserves to the cake batter and swirl them around with a toothpick or knife tip to incorporate.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Add the rest of the batter and smooth out with a rubber spatula.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Place in preheated 350 degree oven and bake for 55 minutes or until cake is a golden color and springs back to the touch. The recipe at Erren’s Kitchen called for 65 – 70 minutes but they used a different pan. My bundt tends to bake faster.

You’ll have to keep an eye on your cake. You want it to be completely done so test it with a toothpick or cake tester before removing from the oven.

Remove from oven and place pan on wire rack to cool. Don’t rush this process or the cake might stick.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

When you can handle the pan, turn it over and allow cake to release naturally.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

While cake is cooling, make your glaze.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Combine all ingredients and mix with a fork until well blended.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Once cake is cooled, drizzle the glaze over the top of the cake.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Transfer to serving platter.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Slice and serve.

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

Store in refrigerator in airtight container. Cake should stay fresh for a week.

What to Expect from this Delicious Cake

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

I was delighted with how easily this came together. And look how pretty it baked up, y’all! Maybe it’s got something to do with my heart-shaped pan, but I think this one is absolutely lovely.

I’ve had lemon-raspberry before. (I have a great lemon-blueberry breakfast cake, so I’ve always enjoyed citrus and berries together.) That said, I wasn’t sure how I would feel about orange and raspberries.

I’m so glad I tried this flavor combination! Wow! This is absolutely delightful! And that orange glaze with the tiny hint of almond extract? Yes, please!

This is a luscious moist cake, one of those easy recipes I plan to use again and again!

Whether you’re serving this as a dessert, a mid-afternoon snack, or a breakfast cake, you’re going to love it. I’m taking mine to an event tomorrow morning and I’m sure my friends will love it as much as I do.

Variations on this Orange Raspberry Cake Recipe

Orange Raspberry Pound Cake Recipe from Out of the Box Baking.com

This is perfect just like it is but you know me. . .I’m always mixing things up. Here are a few ideas:

Not a fan of raspberries? No worries! Any other berry will do. I would suggest blackberries, blueberries, or chopped strawberries.

Skip the berries and add chocolate chips. Be sure to coat them in flour, just like you did the berries. Orange and chocolate pair together beautifully!

Lemon in place of orange. As I mentioned above, lemon and berries go together beautifully! You could use lemon and blueberries, lemon and blackberries, or lemon and strawberries. Any combination will work!

Sour cream: Add a couple spoons full for a tart flavor.

Other Fruity Cakes from Out of the Box Baking

If you like this cake you’re sure to swoon over my other berry creations!

Easy Banana Berry Cake: This Easy Banana Berry Cake is light, fluffy, and filled with the creaminess of bananas and tartness of raspberries. The addition of the luscious cream cheese drip sends it over the edge, to a whole new place! Best of all, this recipe starts with a boxed cake mix!

Easy Cranberry Breakfast Cake: If you love a luscious coffee cake but also love the luscious twang of cranberries, this is the recipe for you! This easy breakfast cake comes together so easily and best of all, it’s from scratch!

Strawberry Pie Filling Cake: If you’re looking for a rich strawberry cake that starts with a simple white cake mix you’ve come to the right place. This one is different from the rest because it starts with something you’ve probably never used in a cake before. . .pie filling. Add to this, the tartness of the lemon cream cheese frosting and you’re definitely going to swoon!

Strawberry Lemonade Cake: The tartness of the lemon cake. The sweetness of the strawberry. The tang of the lemon curd. The delicious balance of strawberry preserves and fresh strawberries. And, on top of it all–homemade whipped cream, stabilized with lemon pudding. Yes, please! This Strawberry Lemonade cake is visually stunning and (truly) one of the best cakes you’ll ever put in your mouth.


That’s it for this post, y’all! I hope you enjoy this delicious orange pound cake. It’s quickly become one of my favorites! And by the way, the Thermomix was sheer perfection! Whipping up a cake has never been easier. I can’t wait to see what else I can make in my new handy-dandy appliance!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Orange Raspberry Pound Cake

Orange Raspberry Pound Cake

Yield: 15
Prep Time: 10 minutes
Cook Time: 55 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

If you love the texture of a luscious pound cake but the light, bright flavors of citrus and berries, you're going to be crazy about this new recipe.

Ingredients

  • For the Cake
  • 2 sticks room temperature butter
  • 1 cup granulated sugar
  • zest of one orange
  • 4 room temperature eggs
  • 2 tablespoons orange juice
  • 2 cups flour (plus more to coat the berries)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup raspberries, washed
  • 1/2 cup raspberry jam or preserves
  • For the Glaze
  • 4 tablespoons orange juice
  • 2 cups powdered sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Instructions

    How to Make Orange Raspberry Pound Cake
    I was tickled pink to see how easily this cake came together. As you know, I often start with a box mix, so when it comes to "from scratch" cakes I get a little nervous. No nerves needed for this one!
    Prepare your bundt pan (or other) with baking spray. You'll want a spray like Baker's Joy instead of regular non-stick spray because it has a flour component. This is especially important when you use bundt pans because you want to cover every square inch.
    In a small bowl, whisk together the flour, baking powder, and salt.
    In a separate small bowl, whisk eggs. Add the orange juice.
    In another small bowl coat the berries with a couple tablespoons of flour.
    Place butter in a large bowl or the bowl of a stand mixer. Cream the butter until light and fluffy.
    Add the sugar and orange zest. Cream with the butter until light in color.
    It's time to add the eggs and flour.
    Start by adding 1/4 of the egg mixture.
    Add a tablespoon of flour.
    Add another 1/4 of the egg mixture.
    Add another tablespoon of flour.
    Continue this method until all of the eggs are in. Continue to add the flour mixture and mix until everything is thoroughly combined.
    Fold in the flour-coated fruit. Don't use the mixer for this or they will completely break down.
    Place half of the batter in the prepared pan.
    Microwave preserves in a small microwave-safe bowl for 30 seconds and stir well. Add small dollops of the preserves to the cake batter and swirl them around with a toothpick or knife tip to incorporate.
    Add the rest of the batter and smooth out.
    Place in preheated 350 degree oven and bake for 55 minutes or until cake is a golden color and springs back to the touch. The recipe at Erren's Kitchen called for 65 - 70 minutes but they used a different pan. My bundt tends to bake faster. You'll have to keep an eye on your cake. You want it to be completely done so test it with a toothpick or cake tester before removing from the oven.
    Remove from oven and place pan on wire rack to cool. Don't rush this process or the cake might stick.
    When you can handle the pan, turn it over and allow cake to release naturally.
    While cake is cooling, make your glaze.
    Combine all ingredients and mix with a fork until well blended.
    Once cake is cooled, drizzle the glaze over it.
    Slice and serve with fresh raspberries.
    Store in refrigerator in airtight container. Cake should stay fresh for a week.

23 Amazing Valentine Treats for 2023 - Out of the Box Baking

Wednesday 25th of January 2023

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