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–+ servings
An orange pound cake on a white serving platter.
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5 from 6 votes

Orange Pound Cake

Classic pound cake with bright orange flavor! Dense and delicious with a tender crumb and picture perfect slice.
Prep Time10 minutes
+ time to frost and decorate1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Brunch, Desserts
Cuisine: American
Servings: 10
Author: Julie Blanner

Ingredients

Orange Glaze

Optional

  • 1 teaspoon orange zest

Instructions

  • Grease a 1 pound loaf pan and preheat oven to 300°F.
  • In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter until light in color and fluffy (about 3 minutes). Gradually incorporate sugar.
    2 cups unsalted butter, 1½ cups white granulated sugar
    Ingredients for baking orange pound cake arranged on a white surface, including flour, sugar, butter, eggs, milk, and an orange.
  • On low speed, add eggs one at a time. Scrape the bowl down, if needed.
    3 large eggs
    Electric mixer whisk lifting out of a glass bowl with creamy orange pound cake batter, emphasizing the thick texture clinging to the whisk.
  • Alternate adding flour and milk until just incorporated. Add orange zest.
    2 cups all purpose flour, ¾ cup milk, 2 tablespoons orange zest
    A close-up view of creamy orange pound cake batter in a mixing bowl.
  • Pour batter into loaf pan. Bake 1 hour 20 minutes or until a toothpick in the center comes out clean. Allow cake to cool on wire rack. Invert to release.
    Orange pound cake batter in a rectangular baking dish on a white surface.

Orange Glaze

  • In a medium mixing bowl, combine melted butter, powdered sugar and orange juice until smooth. Pour over cooled cake and allow to set.
    6 tablespoons unsalted butter, 3 cups powdered sugar, ⅓ cup orange juice
    A bowl of flour beside smaller bowls containing cubed butter and melted butter, set against a marble background for making orange pound cake.

Video

Notes

  • Cream Butter and Sugar - This gives pound cake its rise in lieu of a leavening agent.
  • Use Only the Zest - When zesting an orange, be careful not to zest the white rind, which is bitter in flavor.
  • Bake Low and Slow - Baking low and slow ensures the cake bakes evenly all the way through, without over baking the exterior. Use the toothpick test for accuracy in bake time as ovens vary.
  • Prepare Loaf Pan - Use an easy release spray to generously coat the loaf pan and any crevices to effortlessly release.

Variations and Substitutions

  • Add chopped nuts into the batter, or just sprinkle nuts on the icing.
  • Mix in mini chocolate chips for an orange and chocolate pound cake!
  • Add poppy seeds to the batter.
  • Bake in mini loaf pans for mini pound cakes. Cut baking time to 40-50 minutes.

Storage Tips

Store in an airtight container for up to 5 days. Or, store covered or in an airtight container up to 7 days in the refrigerator. Make sure that the side that has been cut is covered with plastic.
To freeze, wrap pound cake in plastic wrap then add an extra layer of aluminum foil or put in a freezer bag to prevent frost and to keep freezer odors from getting into your cake. Freeze up to 3 months.

Nutrition

Calories: 676kcal | Carbohydrates: 68g | Protein: 3g | Fat: 45g | Saturated Fat: 28g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 414mg | Potassium: 81mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1483IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg