Orange Pound Cake

This Orange Pound Cake is rich, buttery, and bursting with bright, citrusy flavor from fresh orange zest and juice. The moist crumb and tender texture come from the perfect balance of sour cream and butter, while the silky orange glaze adds a glossy, sweet finish. Whether I’m sharing it at brunch, during the holidays, or enjoying a quiet slice with coffee, this cake is a treat that always feels special.

Why You’ll Love This Recipe

I love how this pound cake blends the comforting richness of a classic loaf with the refreshing pop of citrus. Here’s why this recipe always hits the spot:

• Fresh Citrus Flavor: I use real orange zest and juice to make the cake and glaze shine with natural brightness.

• Perfectly Moist: The combination of butter and sour cream makes every bite soft, tender, and rich without being heavy.

• Simple Pantry Ingredients: With just a few basics plus a couple of fresh oranges, I can whip up this beautiful loaf in no time.

• Versatile Occasion Cake: Whether it’s brunch, dessert, or a homemade gift, this cake fits right in.

• Easy to Make: No complicated steps — just a straightforward, delicious recipe that even beginner bakers can handle confidently.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Orange Pound Cake:

• all-purpose flour

• baking powder

• fine sea salt

• granulated sugar

• orange zest

• unsalted butter

• large eggs

• vanilla extract

• sour cream

• fresh orange juice

For the Orange Glaze:

• powdered sugar

• orange juice

• orange zest

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a 9×5-inch loaf pan.

2. In a bowl, I whisk together flour, baking powder, and salt.

3. In another bowl, I combine sugar and orange zest, rubbing them with my fingers to release the citrus oils.

4. I cream the orange sugar with butter until light and fluffy — this takes about 3 to 5 minutes.

5. I add the eggs one at a time, mixing well, then stir in vanilla, sour cream, and orange juice.

6. I gently mix in the dry ingredients until just combined.

7. I pour the batter into the loaf pan and bake for 55 to 65 minutes. Around the 45-minute mark, I loosely tent it with foil to avoid over-browning.

8. Once baked, I cool the cake in the pan for 10 minutes before transferring it to a wire rack.

9. For the glaze, I whisk together powdered sugar, orange juice, and zest until smooth, then drizzle it over the cooled cake.

10. Finally, I slice and serve — it’s so good with a cup of coffee or tea.

Servings and timing

• Servings: 10 slices

• Prep Time: 15 minutes

• Cook Time: 55–65 minutes

• Total Time: 1 hour 10 minutes

Variations

I love how versatile this pound cake is. Here are a few ways I’ve switched things up:

• Citrus Swap: I’ve used lemon or lime zest and juice for a different twist, and sometimes I combine all three for a mixed citrus loaf.

• Add Nuts: I mix in chopped walnuts or pecans for extra texture and crunch.

• Fruit Add-Ins: A handful of cranberries or blueberries folded into the batter gives a fruity surprise.

• Glaze Variations: A splash of almond extract or vanilla in the glaze gives it a new dimension.

Storage/Reheating

This cake stores beautifully, and I actually think it tastes even better the next day.

• Room Temperature: I keep it in an airtight container or tightly wrapped for up to 3 days.

• Refrigerator: It lasts up to 5 days in the fridge.

• Freezer: I wrap the cooled cake in plastic and foil, then freeze for up to 2 months. I thaw it overnight in the fridge and glaze it before serving.

• Make Ahead: I often bake the cake a day in advance and add the glaze just before serving for the best texture and flavor.

FAQs

Can I use bottled orange juice instead of fresh?

I prefer fresh juice for the brightest flavor, but bottled orange juice works in a pinch. I just make sure to use one without added sugar.

What can I substitute for sour cream?

I’ve had great results using plain Greek yogurt or buttermilk. Both options keep the cake moist and add a bit of tang.

Can I bake this in a bundt pan?

Yes, and I’ve done it! I adjust the baking time to around 45–55 minutes and always check with a toothpick for doneness.

Can I freeze this pound cake?

Absolutely. I make sure the cake is fully cooled, then wrap it tightly in plastic wrap and foil before freezing. When I’m ready to serve it, I thaw it overnight in the fridge and glaze it fresh.

How do I keep the cake from drying out?

I always check doneness starting at 50 minutes and tent the cake with foil if the top starts browning too quickly. That helps lock in moisture and prevent overbaking.

Conclusion

This Orange Pound Cake is one of my favorite go-to desserts. It’s simple, elegant, and packed with the kind of bright, fresh flavor that lifts my mood every time. Whether I’m baking it for a holiday, a brunch gathering, or just to have something sweet on hand, this recipe never disappoints. I hope it becomes a favorite in your kitchen too.

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