Orange Pound Cake

This bright and buttery orange pound cake is moist, fragrant, and bursting with fresh citrus flavor. Topped with a silky orange glaze, it’s the perfect blend of classic indulgence and refreshing zest. Whether served as a dessert, afternoon treat, or a special brunch addition, this cake never fails to impress.

Why You’ll Love This Recipe

• It delivers a vibrant citrus punch with real orange juice and zest.
• The moist, tender crumb comes from a balanced mix of butter, sour cream, and eggs.
• A simple orange glaze adds just the right touch of sweetness.
• It uses pantry staples and is easy to prepare.
• Perfect for any season, especially spring and summer gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 cups all-purpose flour (spooned and leveled)
• 1½ teaspoons baking powder
• ½ teaspoon fine sea salt
• 1¼ cups granulated sugar
• 2 tablespoons orange zest (from 2 large oranges)
• 1 cup unsalted butter (2 sticks), softened
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• ¼ cup sour cream, at room temperature
• ¼ cup fresh orange juice

For the Orange Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice
• ½ teaspoon orange zest

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, combine the sugar and orange zest. Rub them together with your fingers until fragrant.
4. In a large mixing bowl, beat the orange sugar with softened butter for 3–5 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, and orange juice until smooth.
6. Gently fold in the dry ingredients until just combined. Do not overmix.
7. Pour the batter into the prepared pan and bake for 55–65 minutes, loosely covering with foil after 45 minutes to prevent over-browning.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake.
10. Slice and serve.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings
Calories: 437 kcal per serving

Variations

• Orange Almond Pound Cake: Add ½ teaspoon almond extract for a nutty twist.
• Citrus Blend: Use a mix of orange and lemon zest/juice for more complex flavor.
• Mini Loaves: Divide the batter into mini loaf pans and reduce baking time accordingly.
• Orange Cream Cheese Glaze: Swap powdered sugar glaze with a cream cheese version for richness.
• Chocolate Drizzle: Add a drizzle of melted dark chocolate for a decadent pairing.

storage/reheating

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze (without glaze) for up to 2 months. To reheat, warm slices in the microwave for 10–15 seconds or let them come to room temperature.

FAQs

How do I know when the pound cake is done baking?

Insert a toothpick into the center; if it comes out clean or with just a few crumbs, it’s done.

Can I use bottled orange juice instead of fresh?

Fresh juice is preferred for flavor, but bottled juice works in a pinch. Avoid juice with added sugar.

What if I don’t have sour cream?

You can substitute with plain Greek yogurt or buttermilk for similar moisture and tang.

Can I make this cake ahead of time?

Yes, it’s even better the next day. Bake it a day ahead and glaze just before serving.

How do I prevent the cake from sticking to the pan?

Grease and flour the pan thoroughly or use parchment paper for easy removal.

Why is my cake dense or dry?

Overmixing or overbaking can cause dryness. Stick to the recommended mixing and baking times.

Can I double the recipe?

Yes, but use two loaf pans or a bundt pan. Adjust baking time and check for doneness.

Is this recipe suitable for a bundt pan?

Absolutely. Just make sure to grease it well and adjust baking time as needed.

Can I add nuts or dried fruit?

Yes, chopped pecans or cranberries pair well. Fold them in with the dry ingredients.

What’s the best way to zest an orange?

Use a microplane or fine grater, avoiding the bitter white pith beneath the skin.

Conclusion

This orange pound cake is a zesty, buttery delight that’s simple to make and sure to please. With its soft crumb and sweet citrus glaze, it’s the kind of cake that makes any occasion feel special. Perfectly moist and easy to customize, it’s a recipe worth adding to your regular baking rotation.

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