Orange Pound Cake is so soft and fluffy! Flavored with fresh orange juice and zest, you won’t believe how tasty this bright citrus dessert is. This pound cake recipe is great for practically any occasion, and the homemade orange glaze is to die for!
- 3/4 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 1/2 cups all purpose flour
- 1/2 cup freshly squeezed orange juice
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 2–3 tablespoons orange juice
- Preheat oven to 350° F. Coat a 9×5 loaf pan with nonstick 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. Coat again lightly with nonstick spray.
- In bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add in eggs, vanilla and zest and mix until combined, scraping sides as necessary.
- Turn the mixer to low and stir in the flour until incorporated and finally the orange juice, mixing until smooth.
- Spread batter into the prepared pan and bake for 55-60 minutes until center is set. (If you notice the edges are browning too fast, tent the pan with foil and continue baking.)
- Allow the cake to cool in pan for 15 minutes and then remove from pan before glazing.
- Whisk all glaze ingredients together. Add more or less orange juice to achieve consistency you prefer.
- Pour over cooled cake.
- Use Parchment Paper: It can be difficult to remove the cake from the pan without it sticking or crumbling. A healthy dose of cooking spray might do the trick, but using the parchment paper ensures that your cake makes a smooth exit!
- How to Prevent Over-Baking: If you notice the edges of the cake are browning too fast, tent the pan with foil and continue baking.
- Glaze Alterations: You can add more or less orange juice to achieve the consistency you prefer. (Less to thicken it, more to thin it out.)
- Let the Cake Cool Before Adding Glaze: If the cake is still warm, the glaze will become runny, and you’ll have a bit of a mess on your hands. (Cheesy pun intended!)
- Possible Add-Ins: Dried fruit could be good (maybe cranberries?) and chopped walnuts are always an option.
Storage: Store airtight at room temperature for up to 3 days. Or, freeze airtight for up to 30 days.
- Serving Size: 1 slice
- Calories: 460
- Sugar: 51.4 g
- Sodium: 30.3 mg
- Fat: 19.6 g
- Carbohydrates: 68.3 g
- Protein: 5.6 g
- Cholesterol: 115.5 mg
Keywords: pound cake, orange pound cake, citrus cake