Print Recipe

Orange Brandy Pound Cake




  • 2 cups (4 sticks) margarine
  • 3 cups granulated sugar
  • 6 eggs
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon brandy
  • 2 tablespoons orange zest
  • 1 tablespoon orange extract
  • 2 tablespoons freshly squeezed orange juice

Glaze (optional)

  • 1/2 cup freshly squeezed orange juice
  • 2 cups powdered sugar


  1. Heat oven to 325 degrees F.
  2. Sift dry ingredients together.
  3. Cream butter and sugar.
  4. Add eggs one at a time, beating well after each addition.
  5. Next, add dry mixture and sour cream alternately, starting and ending with dry mixture.
  6. Lastly, stir in orange juice, orange zest, orange extract and brandy.
  7. Pour batter into greased and floured standard Bundt pan.
  8. Bake at 325 degrees F for about 1 hour 15 minutes. Be careful not to over-bake!
  9. Glaze cake after it has cooled.

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