This Orange Pound Cake recipe is tender, moist and bursting with bright citrus flavor from fresh orange zest and juice. Deliciously buttery and topped with a silky orange glaze, it’s a dessert that feels both classic and refreshing. Perfect for holidays, brunch or an afternoon treat with a cup of coffee or tea!
Love citrus desserts like this pound cake? Make sure to try these favorites: Orange Creamsicle Cake, Creamsicle Orange Cookies and these yummy Cranberry Orange Scones!

Orange Pound Cake Recipe
There’s nothing quite like a slice of homemade pound cake, and this Orange Pound Cake is bursting with bright citrus flavor in every bite. Fresh orange zest and juice give this cake a refreshing twist, while its rich, buttery crumb makes it perfectly indulgent. The addition of sour cream gives this pound cake much needed moisture and contributes to the amazing texture as well.The simple orange glaze drizzled on top adds just the right amount of sweetness and shine.
Whether you’re looking for an elegant dessert to serve at a holiday gathering, a sweet treat for brunch, or just a cozy afternoon pick-me-up, this recipe fits the bill. It’s easy enough for beginner bakers but impressive enough for entertaining. Serve it with a cup of coffee or tea and enjoy the simple pleasure of a homemade pound cake.

Why You’ll Love This Pound Cake
This Orange Pound Cake recipe makes a light, moist loaf with fresh citrus flavor in every bite. Topped with a simple orange glaze, it’s an easy dessert that delivers bakery-quality results right at home. There’s lots to love about this cake recipe:
- Fresh Citrus Flavor: Real orange zest and juice infuse this pound cake and glaze with brightness and freshness.
- Moist and Buttery: Sour cream and butter ensure the cake stays rich, tender, moist and soft.
- Simple Ingredients: Pantry staples come together to create a bakery-quality pound cake at home – easily!
- Perfect For Any Occasion: From brunch to holidays to casual desserts, this recipe always feels special and is truly the perfect addition to any menu.

What You’ll Need
Bright and citrusy, this homemade Orange Pound Cake is infused with fresh orange zest and juice for irresistible flavor. The sweet glaze adds the perfect finishing touch to this easy loaf cake recipe. I love that this recipe calls for pantry ingredients. Just have to pick up a few oranges and I’m ready to go!

How To Make Orange Pound Cake
A classic pound cake with a citrus twist! This Orange Pound Cake is tender, flavorful and topped with a simple orange glaze made with fresh orange juice and zest. This cake is perfect for serving with coffee or tea.
Let’s take a quick look at how to make the recipe and as always, you can find the full printable recipe card at the end of this post.
- Whisk together flour, baking powder and salt.
- Combine the sugar and orange zest.
- Rub them together with your fingers until the oils are released and the sugar becomes fragrant and colored.
- Beat the orange-infused sugar and butter until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla, sour cream and orange juice until combined.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
- Pour the batter into the prepared pan. Bake for 55 to 65 minutes.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool.
- Whisk together powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled pound cake. Carefully slice and serve. Enjoy!

Storage Information
This cake is delicious fresh but we actually enjoy it more the second day. Here’s what you need to know to store your orange pound cake properly:
- Room Temperature: Store cake at room temperature, tightly wrapped or in an airtight container for up to 3 days.
- Refrigerator: This cake can be stored in the refrigerator in an airtight container for up to 5 days.
- Freezer: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze in a freezer safe ziploc bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.
- Make Ahead: The cake stays moist for 2 to 3 days at room temperature when stored in an airtight container. You can also bake it a day in advance and glaze it just before serving.
Variations To Try
Light, flavorful and beautifully moist, this Orange Pound Cake is everything a classic loaf cake should be. But why not jazz it up a little bit? Here are some tasty variations to consider:
- Swap in lemon or lime juice and zest for a lemon or lime pound cake. Or mix and match of a citrus pound cake option.
- Add chopped pecans or walnuts to the batter for extra texture or crushed nuts to the top of the pound cake
- Fold in blueberries or cranberries for a fruity twist.
- Mix a splash of vanilla or almond extract into the glaze for added depth.

Can I use bottled orange juice instead of fresh?
Fresh juice is best for flavor, but bottled juice works in a pinch. If using bottled, choose one without added sugar.
Can I make this orange cake ahead of time?
Yes! The cake stays moist for 2 to 3 days at room temperature when stored in an airtight container. You can also bake it a day in advance and glaze it just before serving.
What if I don’t have sour cream?
You can substitute with plain Greek yogurt or buttermilk, both will keep the cake moist with a slight tang.
Can this be baked in a bundt pan instead of a loaf pan?
Absolutely. Just adjust the baking time (about 45–55 minutes for a bundt pan). Always check doneness with a toothpick.
Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.
How do I prevent the cake from drying out?
Avoid overbaking, start checking around the 50-minute mark. Cover loosely with foil if the top is browning too quickly.
Trish’s Tips
- For extra orange flavor, brush the warm cake with a little orange syrup (orange juice + sugar boiled together).
- This recipe also works beautifully with mini bundt pans or as cupcakes, just reduce the baking time.
- Tent the cake with foil about 4o to 50 minutes in to keep the top of the cake from browning too much.
- Use room temperature ingredients for the best results.
- Don’t over mix the batter. Stir just until combined for the most tender crumb.
- Use freshly grated orange zest for maximum flavor. Store-bought dried zest won’t deliver the same result. Use a microplane for the perfect zest.
- For a thicker glaze, use less orange juice; for a thinner drizzle, add a bit more.
- Slice the pound cake with a serrated knife for neat, even pieces.

More Cake Recipes To Try
- Hummingbird Cake
- Mississippi Mud Cake
- White Chocolate Raspberry Cake
- Chocolate Pound Cake
- Carrot Cake
Orange Pound Cake
Ingredients
For the Orange Pound 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 to 3 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or grease and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon fine sea salt
- In another bowl, combine the sugar and orange zest. Rub them together with your fingers until the oils from the zest are released and the sugar becomes fragrant and slightly colored.1¼ cups granulated sugar, 2 tablespoons orange zest
- In a large mixing bowl, add the orange-infused sugar and butter. Beat with a mixer until light and fluffy, about 3 to 5 minutes.1 cup unsalted butter
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, sour cream, and orange juice until combined.3 large eggs, 1 tablespoon vanilla extract, ¼ cup sour cream, ¼ cup fresh orange juice
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
- Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. After 45 minutes, loosely cover the cake with aluminum foil to prevent over-browning on top.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled pound cake.1 cup powdered sugar, 2 to 3 tablespoons orange juice, ½ teaspoon orange zest
- Carefully slice and serve. Enjoy!
Notes
- Room Temperature: Store cake at room temperature, tightly wrapped or in an airtight container for up to 3 days.
- Refrigerator: This cake can be stored in the refrigerator in an airtight container for up to 5 days.
- Freezer: Wrap the cooled cake tightly in plastic wrap, then foil, and freeze in a freezer safe ziploc bag for up to 2 months. Thaw overnight in the fridge and glaze before serving.
- Make Ahead: The cake stays moist for 2 to 3 days at room temperature when stored in an airtight container. You can also bake it a day in advance and glaze it just before serving.
Measure the flour correctly. Use a kitchen scale if you have one – you’ll get the best results. (Looking for 12o to 130 grams per cup of all purpose flour.) If you don’t have one, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
For extra orange flavor, brush the warm cake with a little orange syrup (orange juice + sugar boiled together).
Tent the cake with foil about 40 to 50 minutes in to keep the top of the cake from browning too much.
For a thicker glaze, use less orange juice; for a thinner drizzle, add a bit more.
Tools and Equipment (affiliate links): 9 x 5 Loaf Pan| Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Microplane (for orange zest)
Please see post above for more information, recipe tips and frequently asked questions.
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