Orange Pound Cake

This Orange Pound Cake recipe makes a smooth and fluffy pound cake with a tangy orange flavor. Most often topped with a sweet orange glaze, this delicious pound cake is flavored with fresh orange juice and zest. With or without frosting, it’s a delicious dessert, a mid-afternoon snack, or even a quick breakfast with a cup of coffee or tea!

Prepare to Please the Crowd

This delicious Orange Pound Cake is so soft and fluffy! Flavored with fresh orange juice and zest, for a tasty bright citrus dessert. This pound cake recipe is great for PRACTICALLY any occasion, and the homemade orange glaze is amazing!

Orange Pound Cake is moist and perfect for any gathering where you want to wow the crowd with a fresh dessert. Perfect for any occasion and easy to make, all you need are a few simple ingredients to make this flavorful pound cake.

Both delicious and refreshing, this Orange Pound Cake comes together quickly and easily! Moist and soft, this cake will melt in your mouth. It is filled with so much orange flavor thanks to the orange zest and fresh orange juice.

The orange glaze adds a refreshingly tangy twist!

The buttery dense pound cake is filled with the bright flavor of fresh orange juice. Made with simple ingredients, this cake will impress you every time. Every bite is so tender and moist, causing this cake will melt in your mouth. You’ll surprise yourself by reaching for a second slice.

Packed with fresh citrus flavors, thanks to the orange juice, orange zest, and orange glaze, it’s perfect for summer and all year round. Great for Thanksgiving and Christmas when citrus is at its peak season!

You can refrigerate leftovers for up to 4 to 5 days or freeze leftovers for up to 2 months.

Kitchen Essentials for the Perfect Orange Pound Cake:

This orange pound cake is buttery, moist, and full of sweet and tangy orange flavor! All you need to enjoy the buttery smooth and fluffy texture coated with a golden-brown crust is these kitchen essentials!

What You’ll Need to make Orange Pound Cake 

It’s time to satisfy those sugar cravings. Here are the ingredients that you’ll need to make a delicious orange pound cake:

How to Make Orange Pound Cake

This delicious Orange Pound Cake offers everything you love about pound cake with a fragrant burst of orange! Moist, tender, and flavored with freshly squeezed orange juice and zest. It’s finished by drizzling a citrusy orange glaze on top to give it the perfect icing topping!

Hot Tip: Feel free to omit the glaze and dust this cake with powdered sugar or orange zest.

Follow these steps for a delicious pound cake:

• Preheat the Oven to 350°F: Coat an 8×4-inch loaf pan with nonstick spray. Line the bottom with a long strip of parchment paper so the edges hang over, making it easy to remove the cake from the pan. Coat again including the parchment paper lightly with nonstick spray.
• Cream the Sugar and Butter: In the bowl of your stand mixer fitted with the paddle attachment mix the sugar and butter together on medium speed until light and fluffy, about 3 -4 minutes. Add in zest, vanilla, and eggs and mix until combined, scraping sides, as necessary.
• Add Flour: Turn the mixer to low and stir in the flour until incorporated and finally the orange juice, mixing until creamy and smooth.
• Bake the Cake: Pour the batter into a buttered 8×4-inch loaf pan. Bake for about 1 hour or until a wooden toothpick inserted into the center comes out with a few moist crumbs. (If you notice the edges are browning too fast, tent the pan with foil and continue baking.)
• Cool the Cake: Allow the cake to cool in the pan for 15 minutes, and then remove it from the pan before glazing.
• Make the Glaze: Whisk together orange juice, orange zest, and powdered sugar. Drizzle over cooled cake and enjoy!

How to Store Homemade Pound Cake

I like to store this orange pound cake on the counter at room temperature in an airtight container, for up to 2 days. I recommend storing the cake in the fridge after day 2 for the best results for up to 5 days.

• To Store Slices
  • Of course! Feel free to freeze extra slices of this tender pound cake in an airtight container for up to 30 days. This method allows you to pull out cake slices as you crave them.
• To Store Whole
  • If you plan to freeze this whole, then avoid glazing the cake. Wrap it tightly with plastic wrap once completely cool and then place it in an airtight freezer-safe container. Freeze for up to 2 months.
• To Thaw
  • Set cakes out on the counter to come to room temperature (this will take several hours, so plan). Once the cakes are thawed, prepare glaze and drizzle over cakes.

Hot Tips for Making this Pound Cake Recipe

• Fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife.
• Mix the batter until just combined. You do not want to over-mix the batter as it can make the cake crumbly and tough.
• The most important tip in getting a moist cake is not to overbake it. It’s ready when it has a golden-brown crust and a toothpick inserted and comes out clean.
• Using parchment paper ensures that your cake makes a smooth exit from the pan without it sticking or crumbling!
• You can add orange juice to your glaze to achieve the consistency you prefer. (Less to thicken it, more to thin it out.)
• Allow the pound cake to cool before adding the glaze
• Store airtight at room temperature for up to 3 days. Or freeze airtight for up to 30 days.
• To get more juice out of an orange, roll it under your palm on the countertop to loosen the juices.

FAQs:

1. Can I skip the glaze?
   • Yes! You can skip the glaze and dust the cake with powdered sugar or orange zest for a simpler finish.
2. Can I use store-bought orange juice?
   • While fresh orange juice gives the best flavor, you can use store-bought juice as a substitute if needed.
3. How should I store the cake?
   • Store the cake in an airtight container at room temperature for up to 3-4 days. You can also freeze it for longer storage.
4. Can I make this cake in a different pan size?
   • Yes, but adjust the baking time accordingly. A larger pan may require less time, while a smaller pan might need more.
5. Can I use margarine instead of butter?
   • Yes, but butter provides the best flavor and texture. If using margarine, the cake may have a slightly different taste and consistency.

Orange Pound Cake

Satisfy your sweet cravings with a burst of citrus flavor! This Orange Pound Cake is moist, tender, and full of fresh orange juice and zest, topped off with a sweet citrus glaze. Perfect for any occasion!

5 from 9 votes

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Course: Baked Goods, Dessert

Cuisine: American

Keyword: Cake Recipes, Chocolate Dessert Recipe, Citrus Cake, Easy Cake Recipe, Orange Glaze, orange pound cake, orange pound cake recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Cooling: 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 250kcal

Ingredients

For the Cake

• ¾ cup butter (room temperature)
• 1½ cups granulated sugar
• 3 large eggs
• 1½ tsp vanilla extract
• 2 tsp orange zest
• 1½ cups all-purpose flour
• ½ cup freshly squeezed orange juice

For the Orange Glaze (Optional):

• 3 tnsp orange juice
• 1 cup powdered sugar
• 1½ tsp powdered sugar

Instructions

• Preheat the Oven: Start by preheating your oven to 350°F (175°C). Coat an 8×4-inch loaf pan with nonstick spray, and line the bottom with parchment paper. This makes it easier to remove the cake once it’s baked.
• Cream Butter and Sugar: In a stand mixer, beat the butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes. This step ensures your cake will have a soft and airy texture.
• Add Eggs and Flavor: Add in the vanilla extract and orange zest. Mix until well combined. Then, add the eggs one at a time, mixing after each addition. Make sure to scrape down the sides of the bowl as needed.
• Add Flour and Orange Juice: Gradually add the flour and orange juice to the butter mixture. Mix until smooth and fully combined. Be careful not to overmix, as this could lead to a dense cake.
• Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
• Make the Orange Glaze (Optional): While the cake cools, whisk together the orange juice, powdered sugar, and orange zest to make the glaze. Once the cake has cooled, drizzle the glaze on top.

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Notes

Tips for the Perfect Orange Pound Cake

• Fresh vs. Store-Bought Orange Juice: While fresh orange juice provides the best flavor, store-bought juice can also be used if needed. Freshly grated orange zest enhances the flavor, so make sure to use fresh oranges for the zest.
• No Glaze? No Problem! If you prefer a simpler finish, you can skip the glaze and dust the cake with powdered sugar or extra orange zest for a more subtle citrus flavor.
• Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. You can also freeze it for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing.

Nutrition

Calories: 250kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 110mg | Fiber: 1g | Sugar: 21g

Note: Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. – Nutrition Information Disclaimer

HAVE YOU TRIED MAKING THIS Orange Pound Cake RECIPE?

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Indulge in the perfect blend of citrus and sweetness with this moist Orange Pound Cake! 🍊 Light, fluffy, and topped with a sweet orange glaze (optional). A treat for any occasion! #Baking #OrangePoundCake #Dessert

Craving something sweet? Try this Orange Pound Cake! 🍊 A deliciously moist treat with a burst of citrus flavor, topped with a simple orange glaze. Perfect for any occasion! #Baking #CitrusDesserts #OrangePoundCake #Yummy

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