Orange Pound Cake
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This Orange Pound Cake is sunshine in cake form. Soft, dense, buttery… with that little sparkle from fresh orange zest that hits your nose before the first bite. Every slice is tender, velvety, and just the right amount of sweet. And that citrus glaze??? It’s like a bright, happy hug poured right on top. Pure coziness meets refreshing magic.
Table of Contents
WHY YOU’LL LOVE POUND CAKE WITH ORANGE
- Big, bold citrus flavor without being overly sweet
- Stays moist for days (and somehow tastes even better tomorrow)
- Made with simple pantry ingredients and classic technique
- Perfect for breakfast, dessert, or… let’s be honest… snacking at midnight
Orange Pound Cake
Okay listen… I love oranges. LOVE love love them!!! When I lived in Florida, I ate them like it was my full-time job.
Then I moved to Arizona, and (shocker) we actually get more sunshine here??? We had 30 orange trees at our last house in Phoenix. So yes, citrus basically runs in my veins.
This cake? Ohhh honey. It’s the one I pull out when I want something bright but still rich and cozy. That dense, dreamy pound-cake crumb with all that fragrant zest mixed in… I mean… come on.
And orange pound cake with orange glaze? Forget it. Absolute sunshine-loaf perfection.
INGREDIENT NOTES
- Unsalted Butter: Room temp really matters here. It traps air in the batter and gives you that tight, velvety crumb.
- Almond Extract: Just a touch makes the orange flavor taste rounder and more intense. Don’t skip!
- Whole Milk: Adds moisture and richness. Lower-fat milk can make the cake a bit drier.
- Orange Zest: Zest only! No white pith, or it gets bitter.
- Powdered Sugar: For the glaze. Use OJ instead of water if you want extra citrus punch.
VARIATIONS
Orange-Lemon Swirl: Swap 1 orange-worth of zest with lemon zest for a brighter, two-citrus vibe.
Almond Orange Loaf: Add ½ teaspoon more almond extract for a bakery-style twist.
Chocolate Orange: Fold in ½ cup mini chocolate chips with the final dry addition.
Glaze-Free Purist: Skip the glaze and dust orange pound cake with powdered sugar right before serving.
Orange Crunch Top: Sprinkle coarse sugar over the batter before baking for a crunchy lid.
Holiday Spice: Add ½ teaspoon cinnamon + a pinch of nutmeg to the dry mix. Cozy city.
SERVING SUGGESTIONS
- Top with a dollop of whipped cream and fresh orange slices.
- Pair this orange pound cake recipe with a warm vanilla latte or Sweet Cream Cold Brew.
- Toast a slice or two, then spread with salted butter… ridiculously good!!
- Enjoy orange pound cake with glaze alongside our berry fruit salad.
- Serve with sheet pan frittata and crispy potatoes for an easy brunch spread.
ORANGE POUND CAKE RECIPE FAQ
Nope! Zest is where the flavor and aroma live. Bottled juice just won’t deliver that same punch.
That’s classic pound cake behavior! Adding an intentional line before baking helps control the crack so it looks pretty and centered. And when you cover the orange pound cake with glaze, it’ll settle there instead of running off the sides.
Yes, just divide the batter evenly between two pans and keep an eye on the bake time.
Either! Chilling the loaf tightens the crumb for the ultimate pound cake texture, and it also amplifies the citrus flavor. But if you want that fresh-baked taste, warm slices in the microwave for 10-15 seconds.
Pound cakes have been my little baking obsession for decades. They look simple… but oh, they are divas.
The real secret is the creaming step… getting that butter and sugar unbelievably pale and fluffy. That’s where the structure forms. Skip that, and your cake gets heavy and sad.
Also, citrus zest is basically perfume for baked goods. When you rub it into the batter with the final flour addition, you release all those oils right at the perfect moment.
That’s how you get maximum orange flavor without messing with the texture. Little details, big payoff!
DONNA’S PRO TIPS
- Cream the butter and sugar for the full 10 minutes. Set a timer, trust me.
- Room-temp eggs are non-negotiable. Cold eggs will break the emulsion.
- Don’t overmix once the flour goes in. Gentle folding keeps the crumb tender.
- Chill the loaf overnight for that tight, luxurious pound-cake texture.
- Always zest before juicing. Future you will thank you!
- If your loaf browns too quickly, tent with foil for the last 15 minutes.
TOOLS NEEDED
- Stand Mixer: Makes that long creaming step effortless.
- 9×5 Loaf Pan: The correct size keeps the orange pound cake tall and evenly baked.
- Parchment Paper: Those “handles” make lifting the cake out so easy.
- Offset Spatula: Optional but perfect for that center line that helps the loaf crack beautifully.
- Microplane Zester: You want fine, fluffy zest… not chunky bits.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- This is a rich, buttery orange-forward pound cake.
- Creaming is everything—don’t rush it.
- Room-temperature ingredients = smooth, even batter.
- Zest brings all the flavor; juice is optional.
- Tastes even better the next day after chilling.
- Glaze adds brightness but the cake stands on its own.
- Freezes beautifully for future snacking.
- Sunshine in loaf form—just make it.
Orange Pound Cake
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 2 cups all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole milk, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon almond extract
- Zest of 3 large oranges
Glaze, optional:
- 1/2 cup powdered sugar
- 1 tablespoon water or orange juice
- Zest of 1 orange
Instructions
- PREHEAT OVEN AND PREP PAN: Preheat the oven to 350°F. Line a 9 by 5 inch loaf pan with parchment paper, letting the long sides hang over to form handles.
- CREAM BUTTER AND SUGAR: In a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter and 1 cup granulated sugar on medium speed for about 10 minutes, until pale, fluffy, and creamy. Scrape the bowl halfway through.
- ADD EGGS: In a small bowl, whisk 4 large eggs. With the mixer on low, slowly drizzle in the eggs, adding about 1 egg worth at a time. Stop and scrape the bowl after each addition until the mixture is smooth and emulsified.
- MIX DRY INGREDIENTS: In a medium bowl, whisk together 2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
- MIX WET INGREDIENTS: In a measuring cup, whisk together 1/2 cup whole milk, 1 tablespoon pure vanilla extract, and 3/4 teaspoon almond extractt.
- ALTERNATE ADDING DRY AND WET: With the mixer on low, add one third of the flour mixture, then half of the milk mixture. Repeat, ending with the last portion of flour. Add the Zest of 3 large oranges with the final dry addition. Scrape the bowl and fold once or twice with a spatula.
- TRANSFER BATTER: Pour the batter into the prepared loaf pan. Use the tip of a butter dipped offset spatula to lightly drag a line down the center of the batter to encourage an even crack.
- BAKE: Bake for 60 minutes, until the top springs back when pressed and a toothpick inserted in the center comes out clean.
- COOL: Cool in the pan for 10 minutes, then lift out with the parchment handles and cool completely on a wire rack. For the best texture, chill overnight in the refrigerator.
- MAKE GLAZE: In a small bowl, whisk 1/2 cup powdered sugar, 1 tablespoon water or orange juice, and the Zest of 1 orange until smooth. Drizzle over the cooled pound cake before slicing.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
