Easy Orange Pound Cake Recipe

This orange pound cake is the kind of thing that smells like happiness and citrus-scented laundry — dense, buttery, with a bright hit of orange in every bite. It’s not fussy bakery perfection; it’s a cozy loaf you can pull from the oven on a Tuesday and instantly feel fancy about. There’s a thin orange glaze that soaks into the warm crumb and makes mornings, coffee breaks, and after-dinner dessert feel purposefully nice.

My husband will literally cancel plans for this cake. Not hyperbole — one time he came home early because he smelled it baking through the neighborhood and parked in our driveway like a raccoon drawn to a tin can. Our kiddo calls it “sun cake” and takes tiny, suspiciously secret bites before breakfast. This recipe has become the emergency gift I bring to neighbors, the “I survived Monday” treat, and the dessert we argue over whether to re-toast in the toaster or eat straight from the fridge.

Kitchen Talk

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This cake is forgiving in that charming, slapdash way we all need. I once forgot to bring the butter to room temp and hand-mixed until my forearm complained — still delicious. The trick I learned is to zest the orange before juicing it; you’d be surprised how much flavor hides in those shavings. Also, if you want the top to be prettier, swirl on the glaze while the cake is warm, not piping hot. Let it puddle, don’t drown it.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and regular granulated sugar for classic texture; check your baking powder date if it’s been around the pantry awhile.
– Fats & Oils: Choose real unsalted butter for flavor control; salted butter can work if you reduce added salt slightly.
– Dairy: If the recipe calls for buttermilk, buy cultured buttermilk or make a quick substitute with milk + vinegar if you’re in a pinch.
– Eggs: Fresh eggs give better rise and structure; if they’re old, fluff the batter a bit less and watch baking time.
– Citrus: Pick firm, bright-skinned oranges with lots of scent — naval or Valencia are great for zest and juice.

Prep Ahead Ideas

– Mix dry ingredients the night before and store in an airtight container to speed up assembly.
– Zest the orange and store zest in the fridge in a small container, then juice right before mixing for maximum freshness.
– Bake the cake a day ahead; it actually improves as the flavors meld. Keep it wrapped in plastic at room temp.
– If freezing, wrap tightly in plastic and foil; thaw overnight in the fridge and bring to room temp before serving.

✔Time-Saving Tricks

– Use room-temperature ingredients so things come together faster — skip the long softening if you use softened butter.
– Zest the orange with a microplane directly into the mixing bowl to catch every fragrant speck.
– Glaze while cake is still warm — the heat helps it absorb and saves you an extra step later.
– If short on time, skip the glaze and dust with powdered sugar right before serving.

✔Common Mistakes

– Overmixing the batter: I once mixed so long I ended up with a tough loaf; stop when ingredients are just combined.
– Baking too hot/long: the top can crank up and brown before the middle is done — tent with foil if it’s getting too dark.
– Adding glaze when cake is cold: it sits on top and looks sad; warm cake = happy glaze that soaks in.
– Using old citrus: no zest, no joy — a dull orange yields a dull cake. Fresh zest is everything.

What to Serve It With

– A mug of strong coffee or a milky latte — classic match.
– Whipped cream and fresh berries for a light, pretty dessert.
– A scoop of vanilla ice cream if you’re pretending it’s summer.
– Simple green salad and a cup of tea if you’re doing dessert-lite.

✔Tips & Mistakes

– Use a toothpick to check doneness; it should come out with a few moist crumbs, not batter.
– If your butter is too cold, cut it into tiny pieces so it mixes evenly.
– Salt is a friend — a pinch in the batter brightens the orange.
– Let the cake cool in the pan 10–15 minutes before flipping to avoid crumbling.

✔Storage Tips

Wrap leftovers tightly in plastic or keep in an airtight container at room temperature for 2–3 days; in the fridge it will last up to a week but may firm up (still great cold for breakfast). Freeze individual slices for quick breakfasts — toast them straight from frozen for near-freshness. No shame in cold cake at 7 a.m.; in fact, it’s practically a mood enhancer.

✔Variations and Substitutions

– Swap some butter for browned butter for a nuttier depth — gorgeous.
– Try half orange juice, half buttermilk for extra tang and tender crumb.
– For nutty texture, fold in chopped almonds or walnuts, but remember this makes it less dense.
– Gluten-free: I’ve tested a 1:1 GF flour blend with xanthan gum and it’s good, though the crumb is more fragile.
– Skip sugar swaps if possible; honey or maple changes texture and moisture — experiment cautiously.

Frequently Asked Questions

Easy Orange Pound Cake Recipe

Bright, buttery orange pound cake with a tender crumb and a zesty citrus glaze. Simple, fragrant, and perfect for sharing.

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Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 15 tbsp unsalted butter, softened
• ▢ 1.125 cup granulated sugar
• ▢ 1 tbsp orange zest, finely grated from 1–2 oranges
• ▢ 4 large eggs room temperature
• ▢ 1.25 tsp vanilla extract
• ▢ 1.9 cup all-purpose flour
• ▢ 1.25 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 0.45 cup sour cream room temperature
• ▢ 0.4 cup fresh orange juice
• ▢ 0.9 cup powdered sugar for glaze
• ▢ 1.75 tbsp fresh orange juice for glaze
• ▢ 0.5 tsp orange zest, finely grated optional, for glaze

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan.
• Zest and juice the oranges. Set aside measured zest and juice separately.
• Beat butter and sugar until pale and fluffy, about 3–4 minutes.
• Mix in orange zest and vanilla until fragrant.
• Beat in eggs one at a time, scraping the bowl as needed.
• Whisk flour, baking powder, and salt in a separate bowl.
• Add dry ingredients in two additions, alternating with sour cream and orange juice.
• Stir just until combined. Do not overmix.
• Spread batter in pan. Smooth top and tap to release air.
• Bake 50–60 minutes, until a toothpick comes out clean.
• Cool 10 minutes in pan. Turn out and cool completely on a rack.
• Whisk powdered sugar with orange juice and zest until pourable.
• Drizzle glaze over cooled cake. Let set 15 minutes before slicing.

Notes

Try swapping 2 tablespoons of the orange juice with buttermilk for extra tang, or fold in 1 tablespoon poppy seeds. For storage, wrap tightly and keep at room temperature up to 3 days, or freeze slices for a month.

This recipe is an original creation inspired by classic Easy Orange Pound Cake Recipe flavors. All ingredient ratios and instructions are independently developed.