Description
Moist, buttery, and bursting with citrus flavor, this orange pound cake is topped with a sweet orange glaze — a classic loaf cake perfect for brunch or dessert.
Ingredients
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
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
In a stand mixer, cream butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well. Add vanilla and orange zest.
Gradually mix in flour, then add orange juice and mix until smooth.
Pour batter into pan, smooth top, and bake for 55–60 minutes until a toothpick comes out clean.
Cool in pan for 15 minutes, then transfer to wire rack to cool completely.
For glaze, whisk powdered sugar, orange zest, and orange juice until smooth.
Drizzle over cooled cake and let it set before slicing.
Notes
Tent with foil during baking if edges brown too quickly.
Add dried cranberries or walnuts for texture.
Substitute lemon juice/zest for a lemon version.
- Prep Time: 10 minutes
- Cook Time: 55–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
