If you love the bright, zesty flavor of citrus paired with a tender, buttery crumb, this Orange Pound Cake Recipe is going to become your next kitchen obsession. It’s a beautiful balance of rich, moist cake bursting with fresh orange zest and juice, making every bite feel like a little celebration. Whether you’re baking for a casual afternoon tea or a special dessert, this classic pound cake with a vibrant twist promises to delight with its simple elegance and unforgettable flavor.

Ingredients You’ll Need

The image shows a top view of baking ingredients arranged on a white marbled surface. There are three whole oranges with bright orange, smooth skin placed on the lower left side. Next to the oranges, a small white bowl holds two large pale yellow blocks of butter. Above the butter, a small white bowl contains three brown eggs. To the right of the eggs, a small clear container holds a small amount of white powder, likely baking powder or salt. Near the top center is a large white bowl filled with white flour, showing light texture and softness. Above the large bowl, a smaller white bowl is filled with white powdered sugar. Below that, a larger white bowl contains granulated white sugar. To the left of the bowls, a metal measuring cup filled with a white liquid, probably milk, sits with its handle pointing to the left. The arrangement is neat and clean, with all ingredients clearly visible and lit by soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Crafting the perfect Orange Pound Cake Recipe is surprisingly straightforward, thanks to a handful of essential ingredients that each play an important role. From the creamy butter that ensures richness to the fresh orange elements that brighten every bite, every component is carefully chosen to achieve the ideal texture, flavor, and color in your cake.

230 grams unsalted butter, softened: Provides the creamy, rich base essential for moistness and flavor.
200 grams caster sugar: Sweetens the batter evenly, helping create a tender crumb.
3 large eggs, room temperature: Bind the ingredients and add structure and silkiness.
Zest of 3 large oranges: Infuses the batter with intense, fresh citrus aroma and flavor.
280 grams plain flour: The main structure-builder for the cake’s dense yet soft texture.
1 teaspoon baking powder: Provides just enough lift without sacrificing the pound cake’s signature density.
1/4 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
120 ml full fat milk, room temperature: Keeps the cake sumptuous and moist.
45 ml freshly squeezed orange juice: Adds extra citrus brightness and moisture.
70 grams caster sugar for syrup: Helps create that irresistible sticky orange glaze.
3 tablespoons icing sugar: For a sweet, delicate drizzle.
2-3 teaspoons fresh orange juice (for drizzle): Makes the drizzle flavorful and fresh.

How to Make Orange Pound Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 170°C (340°F) for conventional ovens or 150°C (300°F) if you’re using a fan forced setting. Grease a 9 by 5 inch loaf pan and line it carefully with baking or parchment paper. This preparation prevents sticking and ensures the cake’s edges turn out lovely and even.

Step 2: Cream Butter and Sugar

In a large bowl, beat your softened butter with 200 grams of sugar using an electric mixer beginning on low speed to combine, then increase to medium. Beat for about 1-2 minutes until the mixture becomes pale, creamy, and almost fluffy. This is a crucial step that aerates the butter, helping your pound cake develop its soft texture.

Step 3: Add Eggs and Zest

Crack in the eggs one at a time, beating briefly after each addition. Don’t fret if the batter looks a bit lumpy now — it’s completely normal. Scrape down the bowl sides to keep everything well mixed. Then, fold in the vibrant zest of three large oranges to infuse the batter with its signature bright, fragrant citrus notes.

Step 4: Combine Dry Ingredients and Milk

Mix together the flour, baking powder, and salt, then add these dry ingredients to the wet mixture along with the milk. Stir on low speed until the batter is smooth and creamy, but be careful not to overmix. The batter will be quite thick, which helps maintain the dense pound cake texture that makes this recipe so compelling.

Step 5: Bake the Cake

Pour your luscious batter into the prepared loaf pan and smooth the top evenly. Bake for approximately 1 hour and 10 minutes, or until a skewer poked into the center comes out clean. If your cake starts browning too quickly around 50 to 60 minutes, tent it lightly with aluminum foil to prevent over-browning while the interior finishes baking.

Step 6: Cool and Add Orange Syrup

Once baked, leave the cake in its pan and let it cool on a wire rack for 10 minutes. Meanwhile, stir together the freshly squeezed orange juice and 70 grams of sugar to make a syrup. Spoon this syrup generously over the warm cake so it seeps into every crack and folds, creating an incredibly moist and flavor-packed crumb.

Step 7: Remove and Drizzle

Carefully lift the cake out of the pan using the parchment paper, placing it on a wire rack to cool completely. Finally, mix the icing sugar and a few teaspoons of fresh orange juice to create a smooth glaze and drizzle it beautifully over the cooled cake. It looks stunning and adds an extra layer of bright, sugary magic to every slice.

How to Serve Orange Pound Cake Recipe

A golden brown loaf cake with a slightly darker crust sits on a white round plate. The cake has a textured surface with cracks running across the top, showing a soft, lighter yellow inside. White icing is drizzled in thin, uneven lines over the top, adding a shiny, smooth contrast to the rough cake texture. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your Orange Pound Cake Recipe by adding a few thoughtful garnishes. Thin slices of fresh orange or a twist of orange peel on the side bring a lovely visual and flavor contrast. Lightly dusting with extra icing sugar before serving adds a delicate sweetness and a pretty, snowy finish.

Side Dishes

This pound cake pairs wonderfully with light, complementary sides. Consider a dollop of softly whipped cream or a scoop of vanilla ice cream to add indulgence. Fresh berries or a tangy berry compote can also brighten the plate and cut through the cake’s richness in the best way.

Creative Ways to Present

For a stunning presentation, serve your orange pound cake with a small sprig of mint and perhaps a drizzle of honey or a smear of mascarpone cheese. You could also slice it into elegant mini loaf-sized portions for parties or bundle slices with a ribbon tied around them as charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

The Orange Pound Cake Recipe keeps beautifully for several days when stored properly. Wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature, away from direct sunlight. This will help maintain its moistness and flavor for up to three days.

Freezing

If you want to enjoy your cake later, slice it and freeze the pieces in a single layer on a baking tray until solid. Then transfer the frozen slices into airtight freezer bags. This method prevents them from sticking together and allows you to thaw exactly how many portions you need, keeping your cake fresh for up to two months.

Reheating

To enjoy your Orange Pound Cake Recipe warm and fresh, unwrap and gently warm individual slices in a microwave for 15-20 seconds or in a preheated oven at low heat for about 10 minutes. This reheating restores a lovely softness and will bring out the aroma of the orange zest anew.

FAQs

Can I use other citrus fruits instead of orange for this pound cake?

Absolutely! While this recipe shines with orange, you can experiment with lemon, lime, or grapefruit zest and juice for delightful twists. Just keep the ratios similar for best results.

What’s the best flour to use in this Orange Pound Cake Recipe?

Plain or all-purpose flour works perfectly to give the cake the classic dense yet tender crumb. Avoid cake flour or self-raising flour unless you adjust the leavening agents accordingly.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a plant-based spread and use any plant milk like almond or oat milk. However, the flavor might be a bit different, so consider using a neutral-tasting dairy-free butter alternative for the closest match.

Do I have to use fresh orange juice and zest?

Fresh is best for that vibrant flavor punch, but if you’re in a pinch, bottled orange juice and dried zest can be used with slightly less intensity. Just be mindful of any added sugars or preservatives.

How do I know when the cake is fully baked?

The most reliable way is the skewer test – insert a toothpick or skewer into the center of the cake, and if it comes out clean or with a few moist crumbs, the cake is done. If wet batter sticks, bake for a little longer, checking regularly.

Final Thoughts

There is something so comforting about a classic pound cake with a bright twist of fresh orange, and this Orange Pound Cake Recipe nails it every time. It’s approachable for bakers of all levels but delivers a sophisticated taste that feels special. I encourage you to give this recipe a try—you’ll soon see why it’s a beloved favorite that brings a little sunshine to any occasion.