Why I Love This Recipe

I love how this cake combines the rich, buttery texture of a classic pound cake with the refreshing zest of oranges. The fresh orange juice and zest infuse the cake with a vibrant flavor, while the simple orange glaze adds a sweet finish. It’s easy to make and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

¾ cup butter, room temperature
1½ cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange zest
1½ cups all-purpose flour
½ cup freshly squeezed orange juice

For the Orange Glaze:

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

Directions

Preheat the oven to 350°F (175°C). Coat a 9×5-inch loaf pan with nonstick spray. Line the bottom with a strip of parchment paper, allowing the edges to hang over for easy removal. Lightly spray again with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and orange zest, mixing until combined.
Turn the mixer to low speed and gradually add the flour, mixing until just incorporated. Add the orange juice and mix until smooth.
Pour the batter into the prepared pan and smooth the top. Bake for 55–60 minutes, or until the center is set and a toothpick inserted into the middle comes out clean. If the edges begin to brown too quickly, tent the pan with foil and continue baking.
Allow the cake to cool in the pan for 15 minutes, then remove from the pan and let it cool completely on a wire rack.
To make the glaze, whisk together the powdered sugar, orange zest, and orange juice until smooth. Adjust the consistency by adding more orange juice if needed.
Once the cake is completely cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.

Servings and Timing

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 55–60 minutes
Total Time: Approximately 1 hour and 10 minutes

Variations

Add-Ins: I sometimes add dried cranberries or chopped walnuts to the batter for extra texture and flavor.
Lemon Twist: For a lemon variation, I substitute lemon zest and juice for the orange components.
Gluten-Free: Using a gluten-free flour blend works well for a gluten-free version of this cake.

Storage/Reheating

I store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, I freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 30 days. To reheat, I thaw the slices at room temperature or warm them slightly in the microwave.

FAQs

Can I use store-bought orange juice instead of fresh?

Yes, I can use store-bought orange juice, but I find that freshly squeezed juice provides a brighter, more natural flavor.

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

I ensure the pan is well-greased and lined with parchment paper, which makes it easier to remove the cake after baking.

Can I make this cake ahead of time?

Absolutely! I often bake the cake a day in advance and store it in an airtight container. I add the glaze just before serving to keep it fresh.

What can I use instead of a stand mixer?

If I don’t have a stand mixer, I use a hand mixer or mix the batter by hand with a sturdy whisk and spatula. It requires a bit more effort but works just as well.

Can I double the recipe for a larger crowd?

Yes, I double the ingredients and use two loaf pans or a larger bundt pan. I adjust the baking time accordingly and check for doneness with a toothpick.

Conclusion

This Orange Pound Cake is a delightful blend of buttery richness and citrusy brightness. It’s simple to make, versatile, and always a hit with family and friends. Whether enjoyed as a dessert or a sweet snack, this cake is sure to brighten any day.

Orange Pound Cake