By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
434 cal · 90 min
Orange Honey Pound Cake
Recipe GLPR7a785a274ae255
A tender, moist pound cake infused with bright citrus and warm honey notes. This classic bundt cake combines creamed butter, cream cheese, and coconut oil for a rich crumb, balanced with fresh orange juice and zest. Finished with a smooth orange glaze that sets to a beautiful shine.
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Ingredients
2 tablespoons unsalted butter, melted
2 tablespoons coconut oil
4 ounces cream cheese, at room temperature
1 tablespoon fresh orange zest
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
½ cup sour cream
2-3 tablespoons fresh squeezed orange juice
3½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup powdered sugar
2 tablespoons unsalted butter, softened, for glaze
1 teaspoon vanilla extract, for glaze
Directions
Preheat your oven to 350°F. Generously coat a bundt pan with non-stick cooking spray and set aside.
In the bowl of a stand mixer, combine the melted butter, coconut oil, cream cheese, and orange zest. Beat on medium speed for about 5 minutes until the mixture is smooth and fully incorporated.
Add the granulated sugar to the butter mixture and continue beating on medium speed for approximately 10 minutes until light, fluffy, and pale in appearance.
Mix in the vanilla extract until just combined.
Add the eggs one at a time, beating on medium speed for 2 minutes after each egg is added. The batter may appear slightly curdled at this point, which is normal.
In a measuring cup, whisk together the sour cream and fresh orange juice until well combined. In a separate medium bowl, sift together the flour, kosher salt, baking soda, and baking powder.
Add the dry ingredients and the sour cream mixture to the batter in three alternating additions, beginning and ending with the dry ingredients. Mix gently on low speed until the dry ingredients are just incorporated. Do not overmix.
Pour the batter into the prepared bundt pan. Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean, the cake springs back when lightly pressed in the center, and the edges are pulling away from the pan sides.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack and cool to room temperature.
While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, softened butter, vanilla extract, and 2 tablespoons of fresh orange juice until smooth. If the glaze is too thick, add additional orange juice one teaspoon at a time until you reach your desired consistency.
Once the cake is completely cooled, drizzle or pour the glaze over the top. Allow the glaze to set for 1 hour before serving.
Comments
Ingredients are all standard grocery staples available at any Charlotte chain—no special stops needed. At roughly 35 cents per serving for ingredients, this is an economical dessert for the yield, though the stated 90 minutes understates reality by about 20 minutes once you account for zesting two oranges, creaming butter and cream cheese, and cooling time before glazing. The recipe is hands-off once batter hits the pan, making it practical for weeknight bakers, and pound cakes reheat or store well for several days. The orange-honey flavor is pleasant but straightforward—not a showstopper, though perfectly competent for a family dessert or coffee cake.
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