Orange Pound Cake

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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!

Course Dessert

Cuisine American

Keyword orange pound cake, orange pound cake recipe, pound cake with orange

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 437kcal

Author Trish - Mom On Timeout

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 9x5-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

Storage Information

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.

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition