There’s something about the smell of orange zest warming up in the oven that always whisks me right back to family breakfasts on lazy Sunday mornings. This orange pound cake is the kind of thing my grandma used to whip up without a second thought — simple, cozy, with just enough sweet citrus zing to keep you coming back for more. It reminds me of a classic butter pound cake, but with this beautiful, sunny twist that makes it feel lighter and a bit more special. Honestly, if you’ve ever enjoyed a good lemon loaf or a simple glazed pound cake, this recipe is that but brighter, fresher, and spotless in its buttery richness. My kids actually ask for this all the time, and I swear it’s the orange glaze that gets them every time. Trust me, you want this cake in your life.
What is an orange pound cake?
Think of an orange pound cake as your trusty old pound cake but with a cheerful burst of citrus personality. The name “pound cake” originally came from the classic recipe of one pound each of butter, sugar, eggs, and flour — simple, straightforward, and dense-time-tested. Add orange zest and juice, and what you get is a wonderfully moist loaf that’s bright and fragrant. It’s essentially a sweet, buttery cake with all the comfort of vanilla but lit up with that gorgeous orange aroma you can’t help but smile at. Because it’s not too sweet or heavy, it makes for such an easily approachable treat — whether you’re an expert baker or just trying to impress your family without sweating bullets over complicated steps. I always say, this is the cake that brings a little sunshine indoors, no matter the season.
Why you’ll love this recipe?
What I love most about this orange pound cake is how effortlessly it balances flavor and comfort. The buttery richness plays so well against the fresh orange zest and juice, giving it a lively, juicy snap without ever feeling over the top. It’s a texture dream too — moist, dense, yet fluffy enough that it melts in your mouth. This isn’t one of those brick-like cakes that makes you thirsty after one bite. Nope, this one disappears in minutes at my house, especially when it’s still slightly warm and glazed just right.
The simplicity factor can’t be overstated—only a handful of ingredients, most of which you probably already keep around. No fancy gadgets required, just a mix of love and patience (and maybe a little daydreaming about that first slice.) It’s a total lifesaver on busy afternoons when you want something sweet but hate the idea of complicated baking marathons. Plus, this recipe is easy to tweak depending on what’s in your fridge or pantry: you can substitute the butter for a quality oil, swap sugar for honey or maple syrup, or even try almond milk for a fun twist I tested that made the crumb extra tender.
And versatility? Oh yes! Slice it up for breakfast, dress it with cream and berries for a sweet brunch centerpiece, or serve with a scoop of vanilla ice cream for an after-dinner indulgence. If you adore comforting baked goods but also crave something a little fresh and different, this orange pound cake hits every spot. It’s become my go-to recipe to bring to potlucks or to cheer up a gray afternoon. I promise, once you give it a try, it’ll be one of those recipes you make again and again.
How do I make an orange pound cake?
Quick Overview
This cake is essentially about mixing the dry ingredients, then the wet ingredients separately, and bringing them together just enough to create a smooth batter without overworking it — that’s the secret to a tender crumb. Then comes the fun part: layering in some orange curd or marmalade as a swirl to add juicy bursts inside the loaf, followed by a fragrant orange glaze on top for that picture-perfect shine and tang. It sounds fancy but really, it’s beginner-friendly and can be done with just a mixer (or even a sturdy whisk and good vibes). The magic lies in using fresh oranges and butter because they give the best flavor and texture — plus, the scent in your kitchen while it’s baking is worth every minute.
Ingredients
For the Main Batter:
- 1 cup (2 sticks) unsalted butter, softened — for the best flavor and richness, bring it to room temperature ahead of time
- 1 ½ cups granulated sugar — I like to use organic cane sugar when I have it, but plain white sugar works great too
- 4 large eggs, room temperature — they help with structure and moisture
- 1 teaspoon vanilla extract — always grabs a little jar of good-quality vanilla
- 1 ½ cups all-purpose flour — sifted for fluffiness
- 1 teaspoon baking powder — the slight rise keeps it light
- ½ teaspoon salt — enhances all the flavors
- Zest of 2 medium oranges — this is where the cake gets its signature brightness
- ½ cup freshly squeezed orange juice — fresh makes a huge difference here, avoid bottled juice for this
For the Filling:
- ½ cup orange marmalade or homemade orange curd — adds sweet-tart pockets inside
- Optional: a sprinkle of chopped pistachios or toasted almonds for crunch
For the Glaze:
- 1 cup powdered sugar, sifted — ensures smooth glazing
- 2-3 tablespoons freshly squeezed orange juice — adjust for your preferred consistency
- 1 teaspoon orange zest — to make it pop visually and aromatically
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by setting your oven to 350°F (175°C). Then grease a standard 9×5-inch loaf pan with butter and lightly dust with flour, making sure every corner is coated to avoid sticking. I like to line the bottom with parchment paper for an ultra-easy release, because no one wants a crumbled cake when it’s time to eat!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and orange zest. Mixing the zest with the dry ingredients helps distribute those tiny orange bits evenly throughout the batter so you get little bursts of citrus in every bite. This step also helps ensure that your baking powder gets well distributed — crucial for an even rise.
Step 3: Mix Wet Ingredients
In a large bowl, beat the softened butter and sugar together until light and fluffy — this usually takes about 3-5 minutes with an electric mixer or a vigorous hand whisk. You’ll know it’s ready when the mixture looks pale and you can actually see little air pockets forming. Then add your eggs one at a time, beating well after each addition. Finish by stirring in vanilla extract and the fresh orange juice. If at any point the mixture looks like it’s about to curdle, add a tiny splash more juice and keep beating gently — it sounds weird, but trust me, that’s the texture we want!
Step 4: Combine
Now gently fold the dry ingredients into the wet mixture in batches. Use a big rubber spatula and slow, careful motions — you want to mix just until combined. Overmixing here is a common trap that turns your cake tough instead of tender. You’re aiming for a batter that looks smooth with no flour pockets but is still fluffy and light. If you see streaks of flour, keep folding just a little longer.
Step 5: Prepare Filling
If you’re using orange marmalade or curd, give it a good stir to loosen it up before adding it to the cake. If you want to get fancy, you can fold in some chopped toasted nuts to add a little crunch. This contrast in texture between the moist cake and the occasional sharp nut always gets raves at my house.
Step 6: Layer & Swirl
Pour half of the batter into your prepared pan, then dollop half your marmalade or curd in spoonfuls on top. Pour the remaining batter over, then top with the rest of the filling. Grab a butter knife or skewer and gently swirl it through the batter — not too much or you’ll lose the distinct ribbons, but just enough for beautiful marble effects. It’s these little vanilla-orange ribbons that make this cake feel special and thoughtfully handmade.
Step 7: Bake
Pop the cake into your preheated oven, placing the pan in the middle rack for even heat. Bake for about 50–60 minutes, but start checking around 45 minutes by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs clinging, it’s done. Overbaking will dry it out, so better to check early and often your first time. If the top starts getting too brown mid-bake, just tent it loosely with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then carefully transfer it to a wire rack to cool completely. While it cools, whisk together your powdered sugar, orange juice, and zest for the glaze. The consistency should be thick but pourable — thin enough to drizzle but not runny. Once fully cooled, spoon the glaze evenly over the top and let it drip down the sides. The glaze dries to a shiny, slightly crackled finish that’s seriously addictive.
Step 9: Slice & Serve
Use a serrated knife to cut your orange pound cake into even slices — this prevents squishing and keeps the edges clean. This cake tastes best at room temp, but don’t be shy about gently warming a slice to intensify all those orange notes. Serve plain or with a dollop of whipped cream or crème fraîche for an easy, elegant touch that always gets compliments around our table.
What to Serve It With
For Breakfast: Nothing beats a thick slice alongside your morning coffee or a steaming chai. I like to add a smear of butter or my favorite orange marmalade on the side to double up on that sweet citrus glow.
For Brunch: Treat guests by arranging slices on a pretty platter topped with fresh berries and a sprinkle of powdered sugar. Pair with a mimosa or a sparkling tea for an easy festive vibe that feels a bit fancy without any fuss.
As Dessert: This cake becomes a star when served with a scoop of vanilla bean ice cream and a drizzle of honey or caramel sauce. The contrast between warm cake and cold cream is an absolute winner in my book, and it only takes minutes to pull together.
For Cozy Snacks: When the afternoon slump hits, slice this up for an easy pick-me-up served with herbal tea or a glass of cold milk. It’s the kind of snack that somehow feels indulgent but not too heavy, making it my kids’ top request on chilly days.
At family gatherings, we’ve started a tradition of pairing it with a homemade orange marmalade and sharp cheddar board — I know it sounds wild, but the sweet and tangy cake cuts through the savory cheese beautifully. It’s one of those happy discoveries when cooking goes from routine to memorable.
Top Tips for Perfecting Your Orange Pound Cake
Orange Zest Prep: Always zest your oranges before juicing — it’s easier, and you’ll avoid the bitter white pith that can lurk beneath the peel. Use a microplane for fine zest that disperses evenly throughout your batter.
Mixing Advice: Don’t rush the butter and sugar creaming step — this is where you build the cake’s lightness. If you don’t have an electric mixer, whip it by hand with a sturdy whisk; it takes a bit longer but the results are just as rich. Also, fold in your dry ingredients gently to avoid that dense, rubbery texture. When in doubt, stop mixing!
Swirl Customization: When swirling your orange marmalade filling, less is more. Too many swirls and the batter blends together, too few and you’ll miss the surprise pockets of flavor. Use a thin knife or skewer and swirl in an “S” pattern rather than circles for that casual, rustic look we all love.
Ingredient Swaps: Butter is king here, but if you need to substitute, solid coconut oil is a decent match and adds a subtle tropical note. I’ve tried using almond milk instead of orange juice — it softens the crumb and adds a nutty depth but loses some citrus brightness, so I tend to keep orange juice in the glaze for zing. For flour, plain all-purpose works great, but I sometimes try a 50/50 mix with cake flour for an even lighter texture.
Baking Tips: Oven temperatures can be tricky; I usually rotate my pan halfway through baking to compensate for hotspots. If your cake edges brown too fast, tent it with foil. Don’t forget to test with a toothpick or skewer before pulling it out — it should come out with a few moist crumbs attached, not completely dry.
Glaze Variations: If you want to get creative, try adding a splash of Grand Marnier or a pinch of cinnamon to the glaze — it complements the orange beautifully. Adjust the orange juice quantity based on how thick you want your drizzle; I like it thin enough to drip but thick enough to set quickly. Apply when the cake is fully cool to prevent melting.
I learned these little tricks after many less-than-stellar attempts where my cakes were dry, flat, or oddly dense. Now, it’s become my no-fail crowd-pleaser with a perfect balance of moistness, flavor, and that nostalgic “just-made” glow.
Storing and Reheating Tips
Room Temperature: Once glazed and cooled, keep your cake covered tightly with plastic wrap or in an airtight cake container. It’ll stay fresh and soft for up to 3 days, though honestly, at my place, it’s usually gone much sooner.
Refrigerator Storage: Store leftovers in a sealed container or wrapped in foil to protect it from drying out. It lasts about 5 days this way. Since the fridge can sometimes toughen cakes, let slices sit out for 10-15 minutes before eating, or warm gently in the microwave for 15 seconds.
Freezer Instructions: This cake freezes like a dream. Wrap it tightly in plastic wrap, then again in foil or a freezer bag to guard against freezer burn. It can last up to 3 months. To thaw, move it to the fridge overnight, then bring to room temp before glazing if not already done.
Glaze Timing Advice: I recommend applying the glaze after the cake cools fully if you plan to store it for a few days. If freezing, apply glaze after thawing for a fresh finish. The glaze acts like a moisture seal and keeps the cake tender as well as pretty.
Frequently Asked Questions
Final Thoughts
If you’re looking for a cake that feels both familiar and fresh, this orange pound cake is a little slice of happiness you can bake any day. It’s that perfect blend of buttery comfort and bright citrus that somehow satisfies every craving at once. You don’t have to be an expert baker to nail it, and it adapts beautifully to whatever you have on hand, which is exactly why I keep coming back to it — it’s kind, forgiving, and utterly dependable. If you try this one, I’d love to hear how it turns out in your kitchen, or if you jazz it up with your own favorite twist. Don’t hesitate to drop a comment below, share a rating, or tell me about your favorite citrus desserts. Happy baking — and here’s to many cozy moments filled with the smell of fresh orange pound cake!
orange pound cake
Ingredients
Main Ingredients
- 0.75 cup unsalted butter room temperature
- 1.5 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1.5 cup all-purpose flour
- 0.5 cup freshly squeezed orange juice
Glaze Ingredients
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 2.5 tablespoon orange juice or as needed for desired consistency
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line the bottom with parchment paper, letting edges hang over for easy removal. Lightly grease again.
- Using a stand mixer with paddle attachment, beat butter and sugar on medium speed until fluffy, about 3 minutes. Add eggs, vanilla extract, and orange zest, mixing until blended, scraping down sides.
- On low speed, gradually mix in flour until just combined. Then stir in orange juice until smooth batter forms.
- Pour batter into prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. Tent with foil if edges brown too quickly.
- Allow cake to cool in pan for 15 minutes, then remove and cool completely on a wire rack before glazing.
- For the glaze, whisk powdered sugar, orange zest, and orange juice together until smooth. Adjust orange juice to achieve desired consistency.
- Pour glaze evenly over the cooled cake to finish.
