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

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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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Kinda
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!)

Laura
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.

Mary
Mary

I added craisins…delicious!

Sebastian
Sebastian

I made this yesterday, amazing! Like Orange Julius in cake form.

Tara
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.

Jennifer
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?

Mina
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?

Jane Rogers
Jane Rogers

Do you think this would taste good with grapefruit instead of orange?

Jacquie Ethier
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

Rhonda
Rhonda

Since I love chocolate and orange together I will put shaved chocolate over the glaze!

Denise.a.hartman
Denise.a.hartman

Excited to try!Challenge butter?

Rachel
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?

Julie
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!

carla

What is challenge butter never heard of it before

Meraj shaikh
Meraj shaikh

I am very thankful for your recipe.love 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

jsimone87
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.

Becastar
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

Trisa Rathbone
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

Trisa Rathbone
Trisa Rathbone

I used self rising flour. I am guessing that’s my problem. 🙁

Medeja

I can imagine it was just melting in the mouth! 🙂

Renee @ Awesome on $20

Oh my gosh, I love pound cake, especially with citrus. It’s just so buttery wonderful.

Larissa Smith
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

Sharon
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!!!

Solange Serrao
Solange Serrao

Delicious recipe my family & I love it, thank you for sharing the recipe, fabulous!!

Ana
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.

diane
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.

diane
diane

And yes, I tented it when it started getting too brown. Could have also been the loaf pan who knows!!

Michelle
Michelle

Should the butter be cold or softened?

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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