Orange Pound Cake

Orange Pound Cake is a timeless classic that brings a burst of sunshine to any occasion. Its dense, moist crumb, paired with the bright flavors of fresh oranges, creates a delightful dance of sweetness and zest. Unlike the store-bought versions that may taste artificial, this homemade cake is a celebration of wholesome ingredients, making it a comforting and satisfying treat for both everyday snackers and special gatherings.

When I first whipped up this Orange Pound Cake, the aroma wafting through my kitchen was enough to make my mouth water. I remember presenting it to my family, who instantly fell in love with its tender texture and vibrant flavor. It’s the kind of cake that makes you feel at home, whether served at brunch, enjoyed with tea in the afternoon, or celebrated as the star at birthday parties. With its easy prep and satisfying taste, it quickly became a favorite that I always turn to when I’m craving something sweet but simple.

How to Make Orange Pound Cake

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Mix the dry ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
3. Cream the butter and sugar: In another bowl, beat 1 cup of softened unsalted butter and 2 cups granulated sugar together until light and fluffy—about 3-5 minutes. This step is crucial as it incorporates air into the batter.
4. Add the eggs: Add 4 large eggs, one at a time, beating well after each addition. This helps to achieve a smooth batter.
5. Incorporate the wet ingredients: Mix in 1/4 cup fresh orange juice, 1 teaspoon pure vanilla extract, and 2 tablespoons of orange zest until well combined.
6. Combine the mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can result in a dense cake. Finally, fold in 1/2 cup sour cream until fully incorporated.
7. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean, and the edges are lightly golden.
8. Cool the cake: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze

1. Make the glaze: In a small bowl, whisk together 1/2 cup granulated sugar, 1 cup powdered sugar, and 2 tablespoons of orange juice until smooth and without lumps.
2. Glaze the cake: Once the cake is cooled completely, drizzle the glaze evenly over the top, allowing it to drip down the sides for an extra special touch.

Storing & Reheating

To store your Orange Pound Cake, wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days for optimal freshness. If you want to extend its life, you can refrigerate it for up to a week, just remember to use an airtight container. For long-term storage, slice the cake and freeze it in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, simply defrost at room temperature or pop slices in the microwave for about 10-15 seconds, though keep in mind that the texture may become slightly firmer after freezing.

Sometimes, it’s the simplest recipes that bring the most joy. The Orange Pound Cake not only satisfies a sweet craving but also adds a hint of brightness to your day.

Recipe FAQs

Can I use bottled orange juice instead of fresh?

While fresh orange juice is always recommended for the best flavor, bottled juice is an acceptable substitute in a pinch. Just be sure to choose a high-quality option.

How can I make this recipe gluten-free?

To make an Orange Pound Cake gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that this blend has xanthan gum included for best results!

Can I make this cake ahead of time?

Absolutely! This cake stores well, so you can make it 1-2 days in advance. Just keep it wrapped tightly to maintain freshness.

What should I serve this cake with?

This cake pairs beautifully with tea or coffee. You can also serve it with a dollop of whipped cream or a scoop of ice cream for a delightful dessert.

More CAKES Recipes

• Clementine & Almond Flour Tea Cake (Naturally Gluten-Free)

📖 Recipe Card

Orange Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Cakes
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Orange Pound Cake features a burst of citrus flavor and a moist texture. Easy to make, it’s perfect for gatherings or a cozy dessert at home.

---

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups granulated sugar
• 2 Tablespoons orange zest
• 1 cup unsalted butter, softened to room temperature
• 4 large eggs, room temperature
• 1/4 cup fresh orange juice
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1/2 cup fresh orange juice
• 1 cup powdered sugar
• 2 Tablespoons orange juice

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan or use a baking spray with flour. Set aside.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, and kosher salt. Keep it aside.
3. In a large bowl, beat the unsalted butter until pale, about 3 minutes. Gradually add granulated sugar and orange zest, and beat for another 3 minutes, scraping the bowl as needed.
4. Add the eggs one at a time, then mix in the fresh orange juice, vanilla extract, and sour cream. Gradually add the dry ingredients and mix until just combined.
5. Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick inserted comes out with crumbs.
6. Let the cake cool in the pan for about 15 minutes, then invert onto a cake plate.
7. Poke small holes into the top of the warm cake using toothpicks.
8. In a small saucepan, combine granulated sugar and fresh orange juice for the syrup. Whisk until the sugar dissolves, then let it simmer for about 2 minutes. Brush the syrup over the top of the warm cake.
9. Once cooled completely, make the icing by whisking powdered sugar and orange juice until smooth. Spoon the icing over the top of the cake.

---

Notes

Ensure all ingredients are at room temperature for best mixing results.
This cake pairs beautifully with a hot cup of tea or coffee.
Store any leftovers in an airtight container at room temperature.

---

Nutrition

• Serving Size: 1 slice
• Calories: 370
• Sugar: 32g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

More CAKES Recipes

Vanilla Bean Cheesecake

Easy Chocolate Cake

Homemade Chocolate Pudding

Carrot Cake Banana Bread

Blueberry Coffee Cake