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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Servings:
Ingredients
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.