Introduction

Orange Pound Cake is a classic, buttery loaf cake infused with fresh citrus flavor and finished with a sweet orange glaze. Dense yet tender, this cake delivers rich vanilla notes balanced by bright orange zest and juice, making it perfect for breakfast, dessert, or afternoon coffee.

This recipe is a strong evergreen performer thanks to high search demand for citrus cakes, pound cake recipes, and easy loaf cakes. Its simplicity, versatility, and nostalgic appeal make it a staple for home bakers year-round.

Why Orange Pound Cake Is So Popular

Rich, moist crumb with a fine texture

Bright citrus flavor without being overpowering
Simple ingredients and easy preparation
Versatile serving options (plain, glazed, or iced)

Perfect for holidays, gifting, or everyday baking

Orange pound cake strikes the ideal balance between indulgent and refreshing.

Ingredients Overview

Cake Batter

All-purpose flour

Baking powder
Salt
Unsalted butter, softened

Granulated sugar
Eggs
Fresh orange zest

Fresh orange juice
Vanilla extract

Optional Additions

Sour cream or yogurt for extra moisture

Orange extract for intensified flavor

Orange Glaze (Optional)

Powdered sugar
Fresh orange juice

Orange zest

How to Make Orange Pound Cake

Step 1: Prepare the Pan

Grease and flour a loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

Whisk flour, baking powder, and salt together and set aside.

Step 3: Cream Butter and Sugar

Beat butter and sugar until light and fluffy. This step ensures a tender crumb.

Step 4: Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Stir in orange zest and vanilla.

Step 5: Combine Batter

Alternate adding dry ingredients and orange juice until just combined. Do not overmix.

Step 6: Bake

Pour batter into prepared pan and bake until golden and a toothpick comes out clean.

Step 7: Glaze and Cool

Allow cake to cool before drizzling with orange glaze if desired.

Tips for the Best Orange Pound Cake

Use fresh oranges for best flavor

Zest oranges before juicing
Avoid overmixing to prevent a dense cake
Let the cake cool fully before glazing

Flavor Variations

Orange Vanilla Pound Cake

Increase vanilla for a softer, bakery-style flavor.

Chocolate Orange Pound Cake

Add chocolate chips or drizzle with chocolate glaze.

Blood Orange Pound Cake

Use blood oranges for a deeper citrus flavor and color.

Healthier Option

Substitute part of the butter with yogurt or use coconut oil.

Make-Ahead, Storage, and Freezing

Room temperature: Store covered for up to 3 days
Refrigerator: Up to 5 days

Freezer: Freeze slices or whole loaf for up to 3 months

Wrap tightly to preserve moisture.

Serving Suggestions

Orange Pound Cake pairs beautifully with:

Coffee or tea
Fresh berries
Whipped cream

Light citrus curd

Nutritional Notes

While rich and buttery, this cake can be lightened by:

Reducing sugar slightly

Using yogurt instead of some butter
Skipping glaze and dusting with powdered sugar

Frequently Asked Questions

Can I use bottled orange juice?

Fresh juice is recommended for the best flavor.

Why did my pound cake crack on top?

This is normal and characteristic of pound cakes.

Can I bake this in a bundt pan?

Yes, adjust baking time accordingly.

Can I make it dairy-free?

Yes, use plant-based butter and dairy-free yogurt.

Final Thoughts

Orange Pound Cake is a timeless, dependable dessert that never goes out of style. Its rich crumb, vibrant citrus aroma, and simple preparation make it ideal for both novice and experienced bakers.

Whether served plain or dressed with a glossy orange glaze, this cake delivers comfort, elegance, and consistent results—making it a standout recipe for long-term search traffic and repeat baking.

Orange Pound Cake

Author: WAFA LI

Print Recipe

Ingredients

For the cake:
• 1½ cups (3 sticks / 340g) unsalted butter, softened
• 2½ cups (500g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• Zest of 2 large oranges
• ¾ cup (180ml) fresh orange juice (about 2–3 oranges)
• ½ cup (120ml) whole milk

For the orange glaze:
• 2 cups (240g) powdered sugar
• 3–4 tbsp fresh orange juice
• Optional: 1 tsp orange extract or 1 tbsp Grand Marnier

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or two 8×4″ loaf pans.
In a bowl, whisk flour, baking powder, and salt.

In a stand mixer, beat butter and sugar until light and fluffy (~5 min). Add eggs one at a time, beating well after each.
Mix in orange zest.
Alternate adding dry ingredients and wet ingredients (orange juice + milk), beginning and ending with flour. Mix until just combined.

Pour into prepared pan(s). Bake:
– Bundt: 60–70 min
– Loaves: 50–60 min
Until a toothpick comes out clean (tent with foil if top browns too quickly).
Cool in pan 15 min, then invert onto wire rack.
Glaze: Whisk powdered sugar and orange juice until smooth. Drizzle over cooled cake. Let set 15–20 min before slicing.