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

Cook Time: 1

Cooling: 10

Total Time: 1 20

Servings:

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 8x4-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.

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.

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