Orange Pound Cake

Updated Sep 17, 2025, Published Sep 02, 2025

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This orange pound cake is a fragrant, buttery delight that blends fresh citrus zest with rich, classic dough. Its moist texture and bright, tangy finish make it an irresistible choice for brunch or afternoon tea.

Ingredients

All Purpose Flour – Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Unsalted Butter – Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Fresh Oranges – Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

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Orange Pound Cake

Servings: 1 cake

Ingredients

1.5 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter
1 cup granulated sugar
4 large eggs
1/2 cup sour cream
1/4 cup fresh orange juice
1 tbsp orange zest
1 tbsp vanilla extract

Glaze

3/4 cup powdered sugar
1 tbsp orange juice
1 tbsp orange zest

Instructions

Zest two oranges to get 2 tbsp of zest to use later. Then juice the oranges for about 1/3 cup of orange juice for later as well.
To a clean mixing bowl, add 1.5 cup all-purpose flour and ½ tsp each of baking powder and salt. Whisk well to combine, then set aside.
In another mixing bowl, add 2 sticks of room temperature unsalted butter along with 1 cup of granulated sugar. Use a hand mixer to combine well until fluffy. (Tip: For extra orange flavor, instead of adding the orange zest to the batter later, use your fingers to rub the zest into the sugar to release the citrus oils before mixing with the butter.)
Crack 4 large eggs into a separate bowl. Do not whisk the eggs. While mixing the butter and sugar together, add one egg from the bowl at a time and mix until you get a smooth and airy consistency.
Mix in ½ cup sour cream as well as ¼ cup of the fresh orange juice, 1 tbsp of the orange zest, and 1 tbsp of vanilla extract. Mix to combine.
Next, add in half of the dry flour mixture to the wet mixture. Gently mix. Use a spatula to scrape the edges of the bowl, then add the rest of the flour mixture and gently mix again. Scrape the edges of the bowl once more, and give it a final gentle mix, but be careful not to over mix.
Prepare an 8.5 x 4.5 loaf pan with nonstick spray and a light sprinkling of flour before pouring in the cake mixture.
Bake in a preheated 350-degree-F oven for 50-55 minutes.
While the cake bakes, whisk together ¾ cup powdered sugar with 1 tbsp of orange juice to make the glaze for the topping.
Allow the cake to cool for about one hour before removing it from the pan. Drizzle the glaze all over the cake and sprinkle the remaining orange zest.