Introduction

This Orange Pound Cake recipe is simple and delicious, offering a bright citrus flavor in a classic, moist cake. It’s perfect for any occasion, from afternoon tea to dessert. If you enjoy citrus desserts, you might also like the Key Lime Cake with Cream Cheese Frosting Recipe. This easy pound cake is sure to become a favorite.

Ingredients

This Orange Pound Cake delivers a rich, buttery crumb with bright citrus notes and a sophisticated bourbon-kissed glaze that soaks into the warm cake for incredible flavor.

• 3 3/4 cups sifted cake flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 3/4 cups (3 1/2 sticks) unsalted butter, at room temperature
• 2 1/3 cups granulated sugar
• 8 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

For the Bourbon Orange Glaze

• 3 tablespoons butter
• 1/4 cup orange juice
• 1 teaspoon orange zest
• 1 cup confectioners’ sugar
• 2 ounces bourbon whisky

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Orange Pound Cake recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Prepare Ingredients and Pan

Bring all ingredients to room temperature for about 30–60 minutes. This ensures proper emulsification and a smooth batter. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Sifting is optional but helps create a lighter crumb in your Orange Pound Cake.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat 1 cup unsalted butter with 1 cup granulated sugar on medium-high speed for 3–5 minutes until pale and fluffy. Scrape the bowl halfway through to ensure even mixing.

Step 4 — Add Eggs and Flavorings

Beat in 4 large eggs, one at a time, mixing well after each addition. Stir in 2 tablespoons orange zest and 1 teaspoon vanilla extract. The zest provides intense citrus flavor without extra liquid.

Step 5 — Alternate Dry and Wet Ingredients

With mixer on low, add the flour mixture in three parts, alternating with ½ cup whole milk in two parts. Begin and end with the dry ingredients. Mix just until combined—overmixing can toughen the cake.

Step 6 — Bake to Perfection

Pour batter into prepared pan and smooth the top. Bake at 350°F (175°C) for 50–60 minutes. The Orange Pound Cake is done when a toothpick inserted into the center comes out clean and the top is golden brown.

Step 7 — Cool and Glaze

Let cake cool in pan for 15 minutes before transferring to a wire rack. For optional glaze, whisk 1 cup powdered sugar with 2–3 tablespoons fresh orange juice until smooth. Drizzle over cooled cake.

Step 8 — Slice and Serve

Allow glaze to set for 10–15 minutes before slicing. Use a serrated knife for clean cuts. Serve your Orange Pound Cake at room temperature with tea or coffee for best flavor.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This classic Orange Pound Cake can be easily adapted for various dietary needs without sacrificing its signature citrus flavor. Here are some practical ingredient swaps to try:

• Greek yogurt for sour cream — Adds extra protein while maintaining moisture and a subtle tang.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb version with a nutty flavor.
• Coconut oil for butter — A dairy-free alternative that pairs well with the orange essence.
• Monk fruit sweetener for granulated sugar — Reduces carbs and calories while keeping sweetness.
• Unsweetened applesauce for some oil — Cuts fat content and adds natural moisture.
• Oat flour for all-purpose flour — A whole-grain, gluten-free option for a heartier texture.
• Reduced-sodium baking powder — Lowers sodium content without affecting rise.
• Egg whites for whole eggs — Reduces cholesterol while maintaining structure.

Serving Suggestions

• Serve warm Orange Pound Cake with a scoop of vanilla ice cream for a classic dessert pairing.
• Pair slices with fresh berries like strawberries or raspberries to complement the citrus flavor.
• Enjoy this Orange Pound Cake with a cup of Earl Grey tea or freshly brewed coffee for a cozy afternoon treat.
• Dust the top with powdered sugar or drizzle with an orange glaze for an elegant presentation.
• Serve at room temperature alongside whipped cream for a light, refreshing dessert option.
• This Orange Pound Cake is perfect for brunch gatherings, holiday meals, or as a sweet snack any day.

For a beautiful plate, garnish with thin orange slices or a sprig of fresh mint to enhance the visual appeal of your Orange Pound Cake.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and dairy to room temperature for proper emulsification and a lighter crumb.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten, which makes the cake tough.
• Mistake: Zesting the orange pith (the white part). Fix: Only zest the bright orange outer skin, as the pith is bitter and will negatively impact flavor.
• Mistake: Under-creaming the butter and sugar. Fix: Cream the mixture for a full 3-5 minutes until it is pale and fluffy to incorporate essential air.
• Mistake: Relying solely on zest for orange flavor. Fix: Boost the citrus profile by adding a splash of fresh orange juice or a bit of orange extract to the batter.
• Mistake: Opening the oven door too early during baking. Fix: Avoid opening the door for at least the first 45 minutes to prevent the cake from collapsing.
• Mistake: Not properly preparing the loaf pan. Fix: Thoroughly grease and flour the pan, or line it with parchment paper, to ensure a clean release.
• Mistake: Skipping the syrup or glaze. Fix: Brush the warm cake with an orange syrup or top with a simple glaze to add moisture and intensify the orange flavor.
• Mistake: Cutting the Orange Pound Cake while it’s still hot. Fix: Let the cake cool completely in the pan on a wire rack; this allows the structure to set for neat slices.

Storing Tips

• Fridge: Keep your Orange Pound Cake in an airtight container for up to 1 week.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Warm slices in a 300°F oven for 10–15 minutes until an internal temperature of 165°F is reached.

Always allow your Orange Pound Cake to cool completely before storing to maintain freshness and prevent moisture buildup.

Conclusion

We hope you love this moist and flavorful Orange Pound Cake as much as we do. If you enjoy citrus desserts, you might also want to try our Chocolate Orange Dream Cake Recipe or Lemon Sweet Rolls Recipe. Give this recipe a try and let us know how it turned out in the comments!

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FAQs

Can I use bottled orange juice instead of fresh oranges for this Orange Pound Cake?

Freshly squeezed orange juice and zest provide the best flavor for this Orange Pound Cake. Bottled juice lacks the bright, aromatic oils from the zest, which are essential for a rich orange taste.

How do I store Orange Pound Cake to keep it moist?

Wrap the cooled Orange Pound Cake tightly in plastic wrap or store it in an airtight container at room temperature. This method helps retain its moisture for several days.

Can I add a glaze to my Orange Pound Cake?

Yes, a simple orange glaze enhances the flavor. Mix powdered sugar with fresh orange juice and drizzle it over the cooled cake for extra sweetness and a stronger orange profile.