Orange Pound Cake

Why You’ll Love This Recipe

This orange pound cake is soft, moist, and full of citrus flavor. The fresh orange juice and zest make it feel light and refreshing, while the buttery texture of the cake provides the perfect balance. The homemade orange glaze on top gives it a burst of sweetness and ties everything together. Whether you’re serving it at a gathering or enjoying a slice with your afternoon tea, this cake is sure to impress.

this Recipe

Ingredients

• Butter (room temperature)

• Sugar (granulated)

• Eggs

• Vanilla extract

• Orange zest and juice

• All-purpose flour

• For the glaze: Powdered sugar, orange zest, and orange juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F and grease a 9×5 loaf pan with nonstick spray. Line the bottom with parchment paper for easy removal.

2. Cream the butter and sugar in a stand mixer until light and fluffy, about 3 minutes. Add eggs, vanilla, and orange zest, mixing until combined.

3. Add the flour, mixing on low speed, then stir in the orange juice.

4. Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick comes out clean.

5. Let the cake cool in the pan for 15 minutes before removing.

6. Mix the glaze ingredients together and pour over the cooled cake.

Servings and Timing

• Servings: 8-10

• Prep time: 15 minutes

• Bake time: 55-60 minutes

• Total time: 1 hour 15 minutes

Variations

• Add chopped dried fruit or walnuts to the batter for extra texture.

• Use gluten-free flour to make this cake gluten-free.

• Adjust the consistency of the glaze by adding more or less orange juice.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices wrapped in plastic wrap for up to 3 months. To reheat, warm slices in the microwave for 20-30 seconds.

FAQs

1. Can I use store-bought orange juice for this recipe?

Yes, though freshly squeezed orange juice will give the cake a brighter, fresher flavor.

2. How do I prevent the cake from burning on the edges?

If you notice the edges browning too fast, tent the pan with aluminum foil and continue baking.

3. Can I make this cake ahead of time?

Yes, this cake stores well for several days and can be made a day or two in advance.

4. Can I add other fruits to this cake?

Yes, dried fruits like cranberries or chopped apples can be added for variation.

5. Is there a way to make the glaze thicker?

To thicken the glaze, add less orange juice or increase the powdered sugar.

6. Can I use a different pan for baking?

While a loaf pan is ideal, you can use a bundt pan or an 8×8 baking dish, but adjust the baking time as necessary.

7. Is it okay to use salted butter?

Yes, salted butter can be used, though it may slightly affect the flavor. Unsalted is preferred for more control over salt levels.

8. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

9. Can I make this recipe without eggs?

Eggs are essential to the structure of this cake, but you can experiment with egg substitutes such as flax eggs or applesauce.

10. Can I freeze this cake?

Yes, the cake freezes well. Wrap it tightly in plastic wrap or foil and store it in an airtight container for up to 3 months.

Conclusion

This Orange Pound Cake is a perfect combination of citrusy freshness and buttery goodness. The soft cake, paired with the sweet orange glaze, makes it an irresistible treat for any time of year. Whether you make it for a special occasion or just as an afternoon snack, this cake is sure to be a hit!

Orange Pound Cake

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Orange Pound Cake is a perfect blend of buttery richness and refreshing citrus flavor, ideal for any occasion. With the zesty kick of fresh orange juice and zest, paired with a sweet homemade orange glaze, this cake is the ultimate treat. It’s a moist, light dessert that will impress your guests and make your taste buds sing.

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Ingredients

Butter (room temperature)

Sugar (granulated)

Eggs

Vanilla extract

Orange zest and juice

All-purpose flour

For the glaze: Powdered sugar, orange zest, and orange juice

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 350°F and grease a 9×5 loaf pan with nonstick spray. Line the bottom with parchment paper for easy removal.

2. Cream the butter and sugar together in a stand mixer until light and fluffy, about 3 minutes.

3. Add the eggs, vanilla extract, and orange zest, mixing until combined.

4. Add the flour, mixing on low speed. Stir in the orange juice.

5. Pour the batter into the prepared pan and bake for 55-60 minutes until a toothpick comes out clean.

6. Let the cake cool in the pan for 15 minutes before removing.

7. Mix the glaze ingredients together and pour over the cooled cake.

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Notes

• You can add chopped dried fruit or walnuts for added texture.

• For a gluten-free version, substitute with gluten-free flour.

• The glaze consistency can be adjusted by varying the amount of orange juice.