Orange Pound Cake Recipe

This Orange Pound Cake is pure sunshine on a plate. Rich and buttery with a burst of fresh citrus, it’s the ultimate treat for anyone craving a slice of something special. The blend of orange zest and juice gives every bite just the right amount of zing, while the pound cake’s tender crumb makes it irresistible. Whether you serve it at brunch, as an afternoon pick-me-up, or as a simple dessert, you’ll fall in love with how easy it is to make and how quickly it disappears!

Ingredients You’ll Need

Orange Pound Cake comes together with a handful of kitchen staples, each playing its own starring role. These ingredients bring out the vibrant color, bright aroma, and luscious texture that make this cake so memorable.

• Unsalted Butter: Creamy and rich, this creates the signature pound cake crumb and adds wonderful flavor.
• Granulated Sugar: Gives the cake its delicately sweet taste and helps create that lovely golden crust.
• Large Eggs: Essential for structure and richness, they make the cake tender and moist.
• Orange Zest: Adds concentrated citrus flavor and a pop of beautiful color; always zest your oranges before juicing!
• Freshly Squeezed Orange Juice: Infuses the pound cake with natural tanginess and keeps it fresh-tasting.
• Vanilla Extract: Rounds out the flavors, enhancing both the orange and the buttery notes.
• All-Purpose Flour: Forms the backbone of the cake and keeps it sturdy enough to slice, yet light.
• Baking Powder: Ensures the cake rises just enough for that classic pound cake height.
• Salt: Balances the sweetness and brightens all the other flavors.
• Sour Cream: The not-so-secret ingredient for irresistibly moist and tender pound cake slices.

How to Make Orange Pound Cake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (165°C), then generously grease a 9×5-inch loaf pan with butter or nonstick spray. This helps the Orange Pound Cake release effortlessly and ensures you get those beautiful golden edges.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is key, as it introduces air into the batter, creating a fine crumb for your pound cake.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This makes sure the eggs are fully incorporated and gives your Orange Pound Cake a silky, homogenous structure.

Step 4: Mix in Citrus and Vanilla

Stir in your orange zest, freshly squeezed orange juice, and vanilla extract. Take a moment to breathe in the citrusy aroma—it’s the first real hint of how fragrant your cake will be once it’s baked!

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This distributes the leavening and salt evenly, so you get a perfect rise and well-balanced flavor in every bite.

Step 6: Alternate Dry Ingredients and Sour Cream

Gradually add the dry ingredients to the wet mixture, alternating with spoonfuls of sour cream, and begin and end with the flour mixture. Mix just until everything is combined—overmixing can make your Orange Pound Cake dense.

Step 7: Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and your kitchen should smell absolutely amazing.

Step 8: Cool and Enjoy

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Resist the temptation to slice too soon—letting it cool fully means the texture will be just right.

How to Serve Orange Pound Cake

Garnishes

Dress up your Orange Pound Cake with a light dusting of powdered sugar for a classic, elegant look. You could also glaze it with a simple orange icing, using just powdered sugar and more fresh orange juice for extra citrus punch. For a pop of color, a few strips of fresh orange zest on top always look stunning.

Side Dishes

This cake pairs splendidly with a scoop of vanilla ice cream, tangy Greek yogurt, or a dollop of whipped cream. You can also serve it alongside fresh berries or a fruit compote to add some extra juiciness and brightness to your plate.

Creative Ways to Present

Turn your Orange Pound Cake into mini tea cakes by slicing and arranging them on a tiered platter for brunch or afternoon tea. Try toasting a slice and topping it with a bit of mascarpone and honey for a grown-up twist. Or use thick slices as a base for a showstopping trifle layered with orange curd and whipped cream.

Make Ahead and Storage

Storing Leftovers

To keep your Orange Pound Cake wonderfully moist, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. The flavor actually deepens as it sits, which makes leftovers (if there are any!) even more delicious.

Freezing

Orange Pound Cake freezes beautifully. Once totally cool, wrap individual slices or the whole loaf securely in a double layer of plastic and foil, then freeze for up to two months. Thaw overnight at room temperature when the craving strikes.

Reheating

If you like your cake a little warm, gently reheat slices in the microwave for 10-15 seconds or pop them in a toaster oven. This revives the buttery crumb and brings all those orange aromas back to life.

FAQs

What’s the best way to zest an orange for this recipe?

A microplane zester is your best friend here. Wash the orange well, then zest just the orange part of the peel—try to avoid the white pith underneath, as it’s bitter.

Can I substitute Greek yogurt for sour cream?

Absolutely! Plain Greek yogurt works perfectly in place of sour cream and will give your Orange Pound Cake a slightly tangier flavor and the same wonderful moisture.

How do I know when the pound cake is fully baked?

Start checking at the 60-minute mark. Insert a toothpick or thin skewer into the center of the cake—it should come out clean or with just a few dry crumbs. If there’s wet batter, bake for a few more minutes and check again.

Can I use bottled orange juice instead of fresh?

Freshly squeezed orange juice is best for bright, natural flavor. Still, if you’re in a pinch, bottled will do—just be sure it’s not from concentrate for best results.

Is this recipe easy to double?

Definitely! Make two loaves by simply doubling all the ingredients and dividing the batter between two pans. Perfect for gifting or freezing so you always have Orange Pound Cake on hand.

Final Thoughts

If you’re ready for a citrusy, melt-in-your-mouth treat, this Orange Pound Cake is calling your name. It’s one of those recipes that’s both comforting and a little bit fancy, perfect for any occasion. Gather a few simple ingredients and whip up a loaf—trust me, your taste buds (and your friends) will be delighted!