Orange Pound Cake

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

This Orange Pound Cake is so soft and fluffy and it’s  flavored with fresh orange juice and zest. SO good!!

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!

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.



Orange Pound Cake

  • Author: Cookies & Cups
  • Yield: serves 8 1x



  • 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


  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.


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

86 Responses

      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 🙂

  1. 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.

  2. 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.

  3. 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?

  4. 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.

  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. 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!

  7. 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.

  8. 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 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

  9. 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!!!

  10. Larissa Smith

    I have this in the oven right now, unfortunately for me, I’m at an extra 20 minutes so far. My oven seems to hate me tonight. But it smells amazing, and my little girl is dying to dig in. We are going glaze-less this go round, I love pound cake alone, but if it feels like it is missing I’ll whip it up quickly 🙂 This was a great, easy recipe to make, even at the last minute

  11. Trisa Rathbone

    I baked this tonight but it bubbled over in the oven rather than cook. It had 30 more minutes to go. I was unable to have fresh orange juice so I checked with my mom and she said store bought orange juice would work just the same. I’m not sure what I done wrong but that batter taste was amazing!! Please help!! Thanks

  12. Becastar

    Just amazing made it with my toddler for my husband’s Birthday. We used sunflower margarine as we have a dairy allergy in the family and it still was delicious ????. Thanks x

  13. jsimone87

    No baking powder, no baking soda!! I said “she must have left something out”. Searched websites for similar and all added the baking powder or soda and buttermilk (which I didn’t have). Went ahead and made your cake…. it was sooooo good. It’s a keeper. I just read your recipe for Snickerdoodle Apple Bread – It’s going to happen this weekend. Yum.

  14. Meraj shaikh

    I am very thankful for your you please tell me the name of my brand. You have suggest my brand name .I have worked with Cake Decorating and baking. Please I will be waiting

  15. Julie

    I have made this a couple of times times already, everyone loves it! I do, however, have the issue of the middle not baking. I have lengthened the baking time and foiled the pan. I’m not sure what the problem is. I usually just take out the not-so-cooked parts and glaze the rest. It’s divine!

  16. Rachel

    Hi! This sounds great. I’d love to make it. Can I substitute Crisco Shortening for the butter if I don’t have any?

  17. Jacquie Ethier

    I just went and pick fresh oranges off my friend tree so l can’t wait to make this orange pound cake mmm it sure look good

  18. Mina

    This looks yummy. I plan to make it as a gift that will be mailed so I bought tin foil pans with lids as I find they’re better for shipping. However, they are 8×3, not 9×5. Question: how full is your pan?

  19. Jennifer

    I made this tonight and it tastes great! I made it in an 8×4 pan and it took me a bit longesuggestion and my ends got a little too hard. Any suggestions for next time?

  20. Tara

    OK folks , just pulled this out of the oven and it’s wonderful. I had my doubts about the baking powder and soda missing. To avoid the burning, bake on convection at 325° for exactly 60 minutes. No boil needed! Brown and caramelized on the outside, moist on the inside. I did add twice as much Orange zest.

  21. Laura

    I’m going to make this for Mother’s Day and give it a twist by adding a layer of vanilla ice cream and a layer of orange sherbet with mini chocolate chips to make a creamsicle ice cream cake. Then frost with whipped cream frosting.

  22. Pingback : Orange Pound Cake Recipe With Step By Step Pictures

  23. Kinda

    I made this on Christmas and it tasted amazing! I had to foil it as suggested but the middle cooked just fine. My glaze didn’t come out so well for some reason, so I added some vanilla and melted butter (which for some reason made the orange flavor pop out more!)

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