This is one of my favorite cakes for spring and is wonderful to serve at any gathering. 

Orange pound cake

Cream cheese swirl:

1 8 oz. package cream cheese, softened

1/2 cup confectioner's sugar

2 Tbsp. all purpose flour

1 large egg

1 tsp. orange zest


1 1/2 cups butter, softened 

1 8 oz. cream cheese, softened

3 cups sugar

2 Tbsp. orange zest

6 large eggs

3 cups all purpose flour

1/2 cup milk

1 tsp. vanilla 

1/2 cup chopped pecans, toasted


2 cups confectioner's sugar

2 Tbsp. fresh orange juice 

Preheat oven to 325 degrees. Spray a bundt with baking spray with flour. 

For cream cheese swirl: In a bowl, beat cream cheese until creamy. Add confectioner's sugar, flour, egg, and zest, beating until smooth about two minutes. Cover and refrigerate until ready to use. 

For the cake: Beat butter and cream cheese until creamy, about three minutes. Add sugar and zest, and beat until fluffy. Add eggs, one at a time, beating well after each addition.  Gradually add flour to butter mixture alternately with milk and vanilla, beginning and ending with flour, beating just until combined after each addition. Stir in pecans. 

Spoon half the batter into prepared pan. Spoon cream cheese mixture onto batter, avoiding edges of pan. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl layers together. Smooth top with spatula. 

Bake for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. 

For glaze: whisk together confectioner's sugar and orange juice until smooth. Drizzle over cool cake. 


Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at