Buttermilk Poundcake with Orange Curd

This satisfyingly moist and dense cake uses a tried-and-true technique for baking. Most cakes go right into a hot oven so all the rising happens fast and the cake firms up before any batter overflows out of the pan. With pound cake the batter is so dense that a speedy rise isn't necessary. So here we start the cake in a cold oven and then bake at a relatively low temp. Besides the convenience of no preheating, the cake rises slowly as the heat increases, resulting in a wonderful crust and tender, moist crumb. Serve drizzled with orange curd (see Associated Recipe) for a touch of seasonal citrus.

Buttermilk Poundcake with Orange Curd
Active Time:
20 mins
Cool Time:
1 hrs
Total Time:
2 hrs 50 mins


  • 1 ½ cups granulated sugar

  • 3 tablespoons orange zest (from 2 large navel oranges), reserving juice for orange curd, if making

  • 8 tablespoons (1 stick) unsalted butter, at room temperature

  • ¼ cup canola oil

  • 3 large eggs, at room temperature

  • 1 ¾ cups all-purpose flour

  • 1 ½ cups white whole-wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups buttermilk


  1. Generously coat a 12-cup Bundt pan with cooking spray.

  2. Combine sugar and orange zest in the bowl of a stand mixer fitted with the paddle attachment. Mix for a few seconds to release the oils from the zest. Add butter and oil and beat on medium speed until light and fluffy, about 1 minute. Add eggs, one at a time, scraping down the sides of the bowl between additions. Beat until smooth.

  3. Sift all-purpose flour, whole-wheat flour, baking powder, baking soda and salt into a large bowl. Add the flour mixture into the batter in 3 additions, alternating with 2 additions of buttermilk. Scrape the batter into the prepared pan (it should be no more than two-thirds full).

  4. Place the cake in a cold oven for 20 minutes. Then set oven temperature at 325°F and bake until the cake is golden brown, pulls away from the sides of the pan and a cake tester inserted in the center comes out clean, about 1 hour.

  5. Run a thin knife around the sides of the pan to release the cake. Transfer to a wire rack to cool in the pan for 10 minutes. Invert the cake onto the rack, remove the pan and let cool completely, about 1 hour.


To make ahead: Store in an airtight container at room temperature for up to 5 days.

Equipment: 12-cup Bundt pan

Associated Recipe: Orange Curd

Nutrition Facts (per serving)

269 Calories
11g Fat
39g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 269
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 2g 7%
Total Sugars 20g
Protein 5g 10%
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 51mg 17%
Vitamin A 248IU 5%
Sodium 224mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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