There’s something undeniably delightful about a slice of Orange Pound Cake: it’s buttery, tender, and rich with bright, fresh citrus flavor that instantly sparks joy. This is more than just any pound cake—thanks to real orange juice and zest, every bite bursts with sunshiny vibrancy. Whether you’re gathering friends for coffee or wrapping up a weeknight dinner with a special treat, this Orange Pound Cake steals the show with its lush, velvety crumb and simple, crowd-pleasing glaze.

Ingredients You’ll Need

The beauty of this Orange Pound Cake comes from its handful of straightforward, wholesome ingredients. Each one pulls its weight—contributing richness, structure, citrus brightness, or that irresistible tender bite we dream of in a perfect pound cake.

Unsalted butter: Start with room-temperature butter for the creamiest, most even mixture and a rich, velvety crumb.
Granulated sugar: Sweetens and creates that coveted, slightly crisp, caramelized crust on the outside.
Large eggs: Make sure they’re at room temp—this helps everything emulsify for a fluffy, even texture.
All-purpose flour: Provides structure while keeping each bite moist and soft; don’t overmix for best results.
Baking powder: A little bit lifts the crumb just so, helping your cake rise tall and proud.
Salt: Just a pinch balances sweet and brings out all the citrus notes.
Fresh orange juice: Use juice from real oranges for the brightest, most natural flavor.
Orange zest: This is the secret ticket to fragrance and zing—zest directly over the bowl for maximum aromatic oils.
Vanilla extract: Adds depth and warmth, rounding out the citrus in the most beautiful way.
Powdered sugar (for glaze): Sifts into a cloud-like glaze that’s sweet, delicate, and quick-drying.
Fresh orange juice (for glaze): Whisk with sugar for a bright, tangy topping that soaks into every slice.

How to Make Orange Pound Cake

Step 1: Cream Butter and Sugar

Start by creaming the room-temperature butter and granulated sugar together until the mixture is pale, fluffy, and almost doubled in volume. This step is key—it creates pockets of air for a light, tender Orange Pound Cake. Take your time, and don’t rush: about 3-4 minutes on medium speed works wonders.

Step 2: Add Eggs, Zest, and Vanilla

With your mixer on low, beat in the eggs one at a time, letting each fully incorporate before adding the next. Mixing well means your Orange Pound Cake will be smooth—not streaky or separated. Fold in the orange zest and vanilla extract at the end to make the batter fragrant and vibrant.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This little extra effort disperses the rising agent and salt evenly, so every inch of your cake is fluffy and flavorful. Set this bowl aside for just a moment.

Step 4: Alternate Mixing Wet and Dry Ingredients

Now, on low speed, add the dry ingredients to your wet mixture in two stages. Alternate with the orange juice—from-scratch juice makes the Orange Pound Cake taste like sunshine. Mix just until everything is combined: overmixing is the enemy of a tender crumb!

Step 5: Bake

Grease and flour your chosen loaf pan or bundt pan, then pour in the gorgeous, fragrant batter. Smooth the top, and bake in a preheated oven at 175°C (350°F) for 50–60 minutes. The house will smell incredible! Your cake is ready when a toothpick comes out clean from the center.

Step 6: Cool and Glaze

Let the cake cool in its pan for 10 minutes—this prevents crumbling. Then turn it out onto a wire rack and let it cool fully. For the grand finale, whisk together powdered sugar and orange juice to make a glossy glaze, and drizzle generously over the cooled cake.

How to Serve Orange Pound Cake

Garnishes

Dress up your Orange Pound Cake with a shower of extra orange zest, thin slices of fresh orange, or even a sprinkle of toasted almonds for a bit of crunch. Edible flowers or candied orange peel are also stunning for special occasions.

Side Dishes

Serve slices of Orange Pound Cake alongside a dollop of whipped cream, a scoop of vanilla or pistachio ice cream, or a fresh fruit salad. Its friendly, zesty flavor pairs beautifully with berries or a citrus salad tossed lightly in mint.

Creative Ways to Present

Try cutting thick slices and toasting lightly, then topping with mascarpone and honey. For brunch, turn your Orange Pound Cake into French toast or cubed in a breakfast trifle with yogurt and fruit. Mini loaves or muffin versions make delightful gifts or picnic treats!

Make Ahead and Storage

Storing Leftovers

To keep your Orange Pound Cake ultra moist, store any leftovers tightly wrapped in plastic or in an airtight container at room temperature for up to three days. The flavor actually deepens and gets even better by day two.

Freezing

Orange Pound Cake freezes beautifully. Wrap slices or the whole cake snugly in plastic wrap and foil, then pop in the freezer for up to three months. Just thaw at room temperature when you’re ready to enjoy again.

Reheating

If you like your cake warm, pop a slice in the microwave for a few seconds or bake in a low oven (150°C/300°F) for about 10 minutes. The glaze melts ever-so-slightly, making each bite tender and aromatic.

FAQs

Can I use store-bought orange juice instead of fresh?

Absolutely! While fresh juice gives the brightest flavor and natural aroma, high-quality store-bought orange juice works in a pinch. Just make sure it’s not from concentrate for the best taste.

Should I use a loaf pan or a bundt pan?

Both work wonderfully! A loaf pan yields a classic shape perfect for slicing, while a bundt pan gives you a show-stopping centerpiece with extra crusty edges for maximum caramelization. Baking times may vary slightly, so keep an eye on your cake after 50 minutes.

Can I make this Orange Pound Cake gluten-free?

Yes! Swap the all-purpose flour for a good-quality gluten-free flour blend (one that substitutes cup-for-cup is best). Check the baking powder to be sure it’s gluten-free too, and enjoy a delicious gluten-free version.

What if I don’t have a zester?

No zester? Use the fine side of a box grater, but try not to grate too deeply—you want only the colorful outer zest, not the bitter white pith. A vegetable peeler and knife work in a pinch, too!

How can I tell when my Orange Pound Cake is done baking?

Your Orange Pound Cake is ready when the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs (but no batter). Ovens vary, so check around the 50-minute mark and bake a few minutes longer if needed.

Final Thoughts

If you’ve never tried baking an Orange Pound Cake, there’s no better time to add a little zest to your kitchen. Each slice feels like a warm, citrusy hug—perfect for sharing with friends or savoring quietly with a cup of tea. Don’t be surprised if it becomes your new signature treat!