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Orange Pound Cake


Orange pound cake with orange juice and yogurt.

Cook Time: 55 minutes

Total Time: 55 minutes


  • 6 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 2 cups granulated sugar
  • 1 cup butter, room temperature
  • 1 tablespoon finely grated orange peel
  • 2 tablespoons orange juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup orange yogurt


Beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Blend in orange peel and juice. Into another bowl or onto waxed paper, sift together the flour, baking soda, and salt. Stir dry ingredients into the creamed mixture alternately with the yogurt. Blend well. Fold in egg whites. Bake in a greased and floured 12-cup bundt pan at 350° for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Sprinkle with confectioners' sugar or glaze as desired.

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