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closeup of sliced orange pound cake
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Orange Pound Cake

Top Orange Pound Cake with a simple glaze and you’ve got yourself a winning combination! Tender, lightly sweet, and just right for snacking.
Author: Donna Elick
Servings: 20 slices
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes

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.

Notes

Make Ahead: This pound cake tastes even better the next day. Chill overnight for a dense and tender texture.
Storage: Store covered at room temperature for 3 days or refrigerate for up to 1 week.
Freezing: Wrap slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw in the refrigerator.
Reheating: Warm slices in the microwave for 10 to 15 seconds for a fresh baked taste.
Ingredient Tip: Room temperature ingredients help the batter emulsify and rise evenly.

Nutrition

Serving: 1 | Calories: 196cal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 117mg | Sugar: 13g | Fiber: 0.3g | Calcium: 41mg | Iron: 1mg