This Orange Pound Cake is rich, buttery, and loaded with bright orange flavor in every bite! Made with fresh-squeezed orange juice and zest, this cake is topped with a light, lovely glaze and is great for any occasion.
When it comes to dessert, there’s one thing I’m passionate about. Citrus. I absolutely love any kind of pie, cookie or cake made with lemons, limes or oranges. I’ve got a long list of recipes as proof and now I’m so excited to add this Orange Pound Cake to the line-up!
Pound Cake is my family’s favorite kind of cake. I’m not sure if it’s because it’s so soft and buttery or if it’s because of the sweet, crumbly “bark” on the top. One of the reason’s I’m such a fan is because it’s really all about THE CAKE. I really don’t care for icing but when you’ve got pound cake with a bit of glaze poured on top, I’m all in!
My recipe for Orange Pound Cake is a take on my Lemon Pound Cake. It’s sweet and tender with a touch of bright orange flavor. Plus, it’s citrus season and since I had a big bag of beautiful Cara Cara navel oranges, I decided it was high time I made an orange cake.
If you’ve never made a pound cake before, I can assure you it’s super easy. With a few good quality ingredients and a little prep time, you’ll have this delectable cake in the oven before you know it.
Tips For Making Orange Pound Cake
- Have the eggs and butter at room temperature.
- Make sure to cream the butter and sugar long enough, about 5 minutes. It should be light and fluffy.
- When zesting the oranges, make sure you don’t get any of the white rinds that are right underneath the orange layer. It’s bitter and will give an unpleasant taste to the cake.
- Make sure your cake is done by inserting a wooden skewer into the center. It should come out clean.
- Cool the cake completely before drizzling on the glaze.
Love Pound Cake? Try These Yummy Recipes!
- Lemon Pound Cake
- Brown Sugar Sour Cream Pound Cake
- Southern Pound Cake
- Pumpkin Spice Pound Cake
- Eggnog Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks) - room temperature
- 3 cups sugar
- 6 large eggs - room temperature
- 1/3 cup fresh-squeezed orange juice
- 2 tablespoons orange zest
- 1 cup sour cream
- 1 cup confectioners sugar
- 3 tablespoons fresh orange juice
- Heat oven to 325 degrees. Grease and flour a tube pan. Set aside.
- Sift flour, baking soda and salt into a medium bowl.
- Using a stand or electric mixer, beat butter at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each egg is added.
- Beat in orange juice.
- With the mixer on low, add in dry ingredients. Mix until blended. Add in sour cream and mix until just incorporated. Do not overmix.
- Pour batter into the prepared cake pan and bake for approximately 1 hour and 20 minutes. Test cake with a wooden skewer - the cake is done when the skewer comes out clean. Let cake cool in pan on rack 15 minutes. Use a knife to run around the edge of the cake pan to loosen cake. Turn out cake onto a plate or stand.
- When cake has cooled completely, mix together confectioners sugar and orange juice then drizzle over cake. Serve.