Orange Pound Cake That’s Moist, Buttery, and Bursting with Citrus Flavor
There’s something timeless about a pound cake—it’s simple, comforting, and endlessly versatile. But when you infuse it with fresh orange zest, juice, and a sweet citrus glaze, it becomes something extraordinary. This Orange Pound Cake is tender, moist, and fragrant with bright citrus notes that balance the richness of butter and eggs.
At Cooking with Zoe, I’ve always believed in giving classic recipes a fresh twist. Just like my Lemon Zucchini Muffins, this cake delivers the perfect combination of freshness and indulgence. If you love citrus desserts that wake up your taste buds, this is one you’ll bake again and again.
Why You’ll Love This Orange Pound Cake
- Bright Citrus Flavor – Fresh orange zest and juice shine through in every bite.
- Moist & Tender Crumb – Thanks to sour cream, butter, and eggs.
- Classic Yet Unique – A fun twist on the traditional pound cake.
- Simple Ingredients – Made with pantry staples and fresh oranges.
- Versatile Dessert – Perfect with coffee, tea, or as a holiday treat.
Orange Pound Cake That’s Moist, Buttery, and Bursting with Citrus Flavor
Ingredients
- For the Cake:
- 227 g unsalted butter softened (65°F)
- 227 g sugar
- 10 g orange zest zest only
- 227 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Diamond Crystal kosher salt use half if substituting another brand
- 3 large eggs room temperature
- 50 g full-fat sour cream room temperature
- 50 g orange juice + flesh
- For the Orange Icing Glaze:
- 60 g powdered sugar
- 2 g orange zest
- 15 g orange juice
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Cream butter & sugar: In a mixing bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
- Add zest & eggs: Mix in orange zest, then beat in eggs one at a time until well incorporated.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Mix batter: Add dry ingredients to the butter mixture in three parts, alternating with sour cream and orange juice + flesh. Begin and end with flour. Mix until just combined—do not overmix.
- Bake: Pour batter into the prepared loaf pan. Bake 55–65 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
- Prepare glaze: In a small bowl, whisk together powdered sugar, orange zest, and orange juice until smooth.
- Glaze & serve: Drizzle glaze over cooled cake. Slice and enjoy!
Notes
- Ensure butter and eggs are at room temperature for best texture.
- For an extra moist cake, brush loaf with warm orange syrup before glazing.
- Store cake tightly wrapped at room temperature for 3 days, or refrigerate for up to 5 days.
Ingredients You’ll Need
For the Cake
- 227 g unsalted butter (softened, about 65°F) – The base of a rich, tender pound cake.
- 227 g sugar – Sweetness that balances the citrus.
- 10 g orange zest (zest only) – Pure, fragrant orange flavor.
- 227 g all-purpose flour – Provides structure.
- 1 tsp baking powder – Light lift to keep the cake from being too dense.
- ½ tsp kosher salt – Enhances flavor (use half if not Diamond Crystal brand).
- 3 large eggs (room temperature) – Adds richness and structure.
- 50 g full-fat sour cream (room temperature) – Keeps cake moist.
- 50 g orange juice + flesh – Fresh and tangy citrus kick.
For the Orange Glaze
- 60 g powdered sugar – Sweet glaze base.
- 2 g orange zest – Boosts flavor.
- 15 g orange juice – For a drizzle-worthy consistency.
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven
Preheat oven to 350°F (175°C). Grease and flour a loaf pan, or line with parchment for easy removal.
Step 2: Cream Butter and Sugar
Using a mixer, beat softened butter and sugar together until light and fluffy, about 3 minutes. Add orange zest and mix until fragrant.
Step 3: Add the Eggs
Beat in eggs one at a time, mixing well after each addition. Scrape down sides of the bowl.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Wet Ingredients
Stir together sour cream and orange juice with flesh.
Step 6: Alternate Mixing
Add dry ingredients to butter mixture in three parts, alternating with the sour cream mixture, beginning and ending with dry. Mix gently until just combined.
Step 7: Bake the Cake
Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Make the Orange Glaze
Whisk powdered sugar, zest, and juice together until smooth.
Step 9: Cool and Glaze
Let cake cool 15 minutes before removing from pan. Drizzle glaze over cooled cake before serving.
Pro Tips for the Best Pound Cake
- Use room temperature ingredients for even mixing.
- Don’t overmix once the flour is added—this keeps the crumb tender.
- Weigh your ingredients for accuracy (especially flour and butter).
- Cool completely before glazing to prevent the icing from melting.
- Enhance flavor with a splash of vanilla or almond extract.
Delicious Variations
- Orange Almond Pound Cake – Add ½ tsp almond extract and top with toasted almonds.
- Chocolate Orange Pound Cake – Stir in mini chocolate chips for a citrusy-chocolate twist.
- Orange Cream Cheese Pound Cake – Replace sour cream with cream cheese for tangier flavor.
- Glazed Blood Orange Cake – Swap with blood orange for a striking color and flavor.
- Holiday Spiced Orange Cake – Add cinnamon and nutmeg for a festive touch.
Perfect Pairings
- Serve with hot tea or coffee for an afternoon treat.
- Pair with fresh berries and whipped cream for a light dessert.
- Add a scoop of vanilla ice cream for extra indulgence.
- Enjoy with a mimosa or sparkling wine at brunch.
Storage and Freezing Tips
- Room Temperature: Store wrapped cake at room temperature for 3–4 days.
- Refrigerator: Keeps up to 1 week in an airtight container.
- Freezer: Wrap tightly in plastic and foil, freeze up to 3 months. Thaw overnight before serving.
FAQs About Orange Pound Cake
Can I use bottled orange juice?
Fresh juice is best, but bottled works in a pinch.
Can I bake this in a bundt pan?
Yes! Adjust baking time to 60–70 minutes.
Can I make it without sour cream?
Greek yogurt works as a substitute.
Can I skip the glaze?
Yes, but the glaze adds extra citrus punch.
Why is my pound cake dense?
Overmixing or using cold ingredients can weigh down the batter.
Nutrition Facts (per slice, 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 265 |
| Carbohydrates | 33g |
| Protein | 4g |
| Fat | 13g |
| Saturated Fat | 8g |
| Cholesterol | 80mg |
| Sodium | 160mg |
| Sugar | 20g |
| Fiber | 1g |
Conclusion
This Orange Pound Cake is everything you want in a citrus dessert—bright, buttery, and completely irresistible. With its moist crumb and tangy glaze, it’s a recipe you’ll want to make for brunch, holidays, or just because.
Make it once, and it will quickly become part of your baking tradition!
