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Homemade Orange Pound Cake photo

Orange Pound Cake

This Orange Pound Cake is bursting with citrusy goodness! Soft, buttery, and perfect for any occasion, it’s a delightful treat you’ll want to bake again and again.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Loaf pan (9x5 inches)
  • Cooling rack
  • Small saucepan

Ingredients
  

Cake Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 5 large eggs
  • ¾ cup buttermilk
  • ¾ cup fresh orange juice
  • 2 tablespoons orange zest from 1-2 oranges
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange extract optional

Glaze Ingredients

  • ½ cup granulated sugar for glaze
  • ¼ cup fresh orange juice for glaze
  • 1 cup powdered sugar for glaze
  • 1-2 tablespoons orange juice for glaze
  • 1 tablespoon orange zest for glaze

Instructions
 

Prepare Cake

  • Preheat your oven to 350°F (175°C). Grease and flour your loaf pan to prevent sticking.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 5 minutes.
  • Add the eggs one at a time, mixing well after each addition to incorporate air into the batter.
  • Add the buttermilk, fresh orange juice, orange zest, vanilla extract, and orange extract (if using) to the butter mixture. Mix until just combined.
  • Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Do not overmix; a few lumps are fine.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a cooling rack to cool completely.

Prepare and Apply Glaze

  • In a small saucepan, combine the granulated sugar and fresh orange juice over medium heat. Stir until sugar dissolves.
  • Remove from heat and whisk in the powdered sugar, additional orange juice, and orange zest until smooth.
  • Once the cake is completely cooled, drizzle the orange glaze over the top, allowing it to soak into the cake.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Avoid overmixing the batter to keep the cake light and tender.
  • Test cake doneness with a toothpick; it should come out clean or with a few crumbs.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Substitute lemon or lime zest and juice for a different citrus twist.
Keyword Citrus, Easy, Glaze, Pound Cake