Orange Pound Cake

Orange Pound Cake...a soft and fluffy pound cake that is flavored with fresh orange juice and zest. SO good!!

Orange Pound Cake is so soft, fluffy, and flavored with fresh orange juice and zest – SO good!! This pound cake recipe is great for practically any occasion, and the homemade orange glaze is to die for!

Orange Pound Cake Recipe With Orange Zest Glaze

Today we’re going to talk about Orange Pound Cake.

Now, before you yawn and act all bored, just give me one quick sec, kay?

Pound Cake is ALWAYS a solid choice. I mean, except when there is a Salty Caramel Cupcake next to it. But usually it’s always a solid choice.

Usually always.

Well, unless it’s dry and corn bready. Then it’s not solid. At all. But again, usually always.

And today we’re talking about a spruced up, but totally legit pound cake. Not boring at ALL.

My family has been eating oranges the past few weeks like they will never see oranges again for all their days. It’s crazy and weird and I’m thinking there might have been a Vitamin C deficiency happening around here.

Anyhow, I stole a few of those pretty little citrus fruits and decided to unhealth-ify the pants off of them. And I did.

Orange Pound Cake…

Orange POund Cake...a soft and fluffy pound cake that is flavored with fresh orange juice and zest. SO good!!

I am telling you, this Pound Cake is super soft and fluffy…but perfectly pound cakey. And the addition of orange zest and juice makes it bright and sunny. You’ll crave this for days!

Tips on Making the Best Pound Cake:

The batter is super simple and bakes like a dream…

Orange POund Cake...a soft and fluffy pound cake that is flavored with fresh orange juice and zest. SO good!!

And when it’s done you make a simple glaze to go on top…

The glaze is also super simple with just powdered sugar, orange zest and fresh orange juice.

Orange POund Cake...a soft and fluffy pound cake that is flavored with fresh orange juice and zest. SO good!!

I mean…

Orange POund Cake...a soft and fluffy pound cake that is flavored with fresh orange juice and zest. SO good!!

And when you slice it you will die at it’s gorgeousness..

Orange POund Cake...a soft and fluffy pound cake that is flavored with fresh orange juice and zest. SO good!!

The texture is perfect, the flavor is everything and you’ll thank me for years to come.

xo

Print

Orange Pound Cake

  • Author: Cookies & Cups
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 20 mins
  • Yield: serves 8 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description:

Orange Pound Cake is so soft, fluffy, and flavored with fresh orange juice and zest – SO good!! This pound cake recipe is great for practically any occasion, and the homemade orange glaze is to die for!


Ingredients:

Cake

  • 3/4 cup Challenge Butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 1 1/2 cups flour
  • 1/2 cup freshly squeezed orange juice

Orange Glaze

  • 1 cup powdered sugar
  • 1 tsp orange zest
  • 23 Tbsp Orange Juice

Instructions:

  1. Preheat oven to 350° F
  2. Spray a 9×5 loaf pan with cooking spray. Line the bottom with a long strip of parchment paper so the edges hang over, making it easy to remove the cake from the pan. Spray again lightly.
  3. In bowl of stand mixer cream butter and sugar together until light and fluffy, about 3 minutes. Add in eggs, vanilla and zest and mix until combined, scraping sides as necessary.
  4. Stir in flour until incorporated and finally the orange juice, mixing until smooth.
  5. Spread batter into prepared pan and bake for 55-60 minutes until center is set.
  6. If you notice the edges are browning too fast, tent the pan with foil and continue baking.
  7. Allow cake to cool in pan for 15 minutes and then remove from pan before glazing.

Glaze

  1. Whisk all glaze ingredients together. Add more or less orange juice to achieve consistency you prefer.
  2. Pour over cooled cake.

Keywords:: pound cake recipe, how to make orange pound cake, pound cake recipe with glaze, orange pound cake recipe, homemade orange glaze recipe, easy pound cake recipe, how to make pound cake

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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86 Responses
  1. Sharon

    I made this pound cake but used lemons instead. Holy smokes!! The best! The sides and bottom got very dark so I just sliced them off. I poured on the glaze and it is the best pound cake I have ever made. I still have about 7 lemons left and I’m going to add blueberries to it. I’ll try tenting the next one with the foil like you mentioned and hopefully it’ll help, Thank you for all your wonderful recipes!! I just love your website!!!

  2. Ana

    Hi! I made this just now & I had to throw it – I followed the recipe & instructions one by one but the pound cake is so wet & uncooked in the middle & brown/burned at the top. What did I do wrong? Please help. I’ve been making moist pound cake & blueberry pound cake without any issues & then this. Is iit because there’s no baking powder? Please advise & thank you.

    1. Shelly

      I noted in the recipe that if you were having any issues with the sides or top browning too much before the center was cooked, to tent it loosely with foil. Baking powder will not affect the cook time. Sorry you had trouble!

    2. diane

      i
      I thought it was just me! I followed it to the letter, and I too had to throw the whole thing out. The center was still wet at 60 mins and the sides very dark brown. The only thing I can imagine was either the zest was to wet or the eggs were too large, but it still shouldn’t have come out this way, and I’m a seasoned baker, so I don’t know what happened, but odd that someone else ran into the same exact problem. Might give it another
      shot.

  3. Karyn

    love your recipes pls keep them coming, I made double batch of this orange pound cake today and my kids and partner already ate one loaf. Amazing taste and texture.

  4. Jennifer I.

    This is in the oven right now. I can’t wait. I might not even put the glaze on it. I bet it’s really good without but I’m sure the glaze takes it over the top!

  5. Shelly…Made this Wednesday. It is sooo good! Shared with my Son and family, now I’ve got to make another one!. This recipe is a keepr! (I used more orange zest.) Thanks…Dee

  6. Sharon

    I have lots of lemons I need to use up. Going to double the recipe and make two lemon pound cakes. I’ll let you know how they turn out! I hope as good as your orange pound cake looks.

  7. Diane

    This looks absolutely scrumptious! Do you think chopped fresh/frozen cranberries would be a good addition to it as they are paired beautifully together?

  8. Alisha

    I agree this orange version looks great, but since I have a bowl-full of Meyer Lemons on my counter, I think I’m going to have to modify! :o) Mmmm.

  9. Rachel

    So when you say “spread” into pan are you implying your batter was thick? Mjne wasn’t thin but was easily pourable. It’s in the oven now, wondering if it will turn out.

      1. Geri

        A lot of people have asked if you used
        baking powder,and/or baking soda and
        You say “nope”, without an explanation…
        Why not? The cake looks nice, and I’m sure
        It’s delicious, but it does look a bit flat, like
        It didn’t rise enough… thanks

        1. Shelly

          Hi! The cake actually doesn’t need baking powder to get the texture I desired! It won’t hurt it you do add it, but I don’t, and it turns out like a true pound cake texture 🙂

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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