Orange Pound Cake is what I bake when I want a bright, cozy dessert that tastes like sunshine. Maybe you’ve got a couple of oranges sitting on the counter and you’re craving something simple but special. Or you want a cake that slices cleanly, stays moist for days, and feels like a hug with your coffee. I’ve been making this version for years, tweaking small details until it came out light, tender, and full of citrus flavor. If you’ve ever wanted a go-to loaf that works for brunch, birthdays, or just a Tuesday afternoon, this is it. Ready to bake something that smells like a happy kitchen? 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Orange Pound Cake is a keeper: crowd-pleasing with no weird tricks. Orange Pound Cake is what I bake when I want a bright, cozy dessert that tastes like sunshine. Maybe you’ve got a couple of oranges sitting…
Why you will love this recipe
Let’s be real. Some cakes are fussy. This one isn’t. My Orange Pound Cake is straightforward and forgiving, and you don’t need special tools to pull it off. It’s rich without being heavy, buttery yet fresh, and the orange flavor isn’t shy. It’s the kind of cake you’ll want to eat warm from the pan, then again cold from the fridge the next day.
What makes it special
I lean hard on fresh orange zest and juice, plus a tiny splash of vanilla. The batter gets creamed properly so the crumb is tender instead of dense. And that light glaze on top soaks in just enough to keep every slice moist. If you’re into bright, beachy vibes, you might also like trying my tropical twist later with this Pina Colada Pound Cake. I keep coming back to this base because it never fails and it tastes like pure citrus comfort.
Something else I love, especially for busy days, is that this cake holds up. You can bake it the night before, cover it, and slice it the next day. The flavors get deeper and more rounded. No dry edges. No crumbly mess. Just a buttery loaf that’s easy to share.
And if you like to gift home-baked treats, this cake travels well and slices beautifully. Tie it with a ribbon, add a card, and you’re set.
The best orange pound cake features
Here’s what you can expect from a great loaf.
- Bright citrus flavor: Plenty of zest and juice bring that sunny zing.
- Velvety crumb: Creaming butter and sugar until fluffy makes a big difference.
- Moist for days: A touch of sour cream or yogurt helps keep it soft.
- Glaze that sings: A thin orange glaze settles into the cake and adds sparkle.
- Easy slicing: It sets up perfectly, which means neat, bakery-style slices.
When I compare this to more decadent options like a red velvet loaf, I still pick citrus when I want something bright and feel-good. If you’re ever in a celebratory mood though, this Red Velvet Pound Cake is a fun cousin to keep in mind. But for weekday cravings or simple gatherings, this orange beauty is my favorite.
“I baked this for my office and people were literally hovering around the break room waiting for seconds. The orange flavor was so fresh and the crumb was perfect. I’m keeping this in rotation.”
Here’s a quick helper for readers who love skimming for key details:
Pro tips for a perfect orange pound cake
What you will need
- Butter: Unsalted and softened to room temp.
- Sugar: Regular granulated works great.
- Eggs: Room temperature for better mixing.
- Flour: All-purpose, measured with the spoon and level method.
- Orange zest and juice: Fresh is everything here.
- Sour cream or Greek yogurt: For moisture and tenderness.
- Vanilla and salt: To round out the flavor.
- Baking powder: Just a little lift.
Simple method
Cream well. Beat the butter and sugar until fluffy and pale. This traps air, which gives you that soft, even crumb. It usually takes 3 to 5 minutes depending on your mixer.
Add eggs one at a time. Mix on low to medium. If it looks a touch curdled after the second egg, don’t panic. It comes together when you add the flour.
Alternate dry and wet. Start with flour, then a bit of sour cream, then more flour, and finish with flour. Add zest and juice near the end, mixing gently so the batter stays light.
Do not overmix. Once the flour is in, keep it calm. Overmixing makes a tough cake. Stir just until combined and smooth.
Line the pan. A parchment sling makes it easy to lift the loaf out. Grease the sides lightly so the edges aren’t crusty.
Check early. Start checking for doneness about 10 minutes before you think it’ll be ready. A tester should come out with a few moist crumbs, not wet batter.
Let it rest. Cool the cake in the pan for 10 to 15 minutes, then move it to a rack. If glazing, spoon glaze over while it’s still slightly warm so it sinks in a bit.
If you love citrus desserts in general, you’ll probably enjoy this creamy twist too: Orange Creamsicle Cheesecake. It’s a fun dessert to pair with the cake for a brunch dessert bar.
Should I serve it with or without the glaze?
Short answer, both versions are great. The glaze adds shine and an extra pop of orange. If I’m serving this cake at a brunch or taking it to a friend’s house, I glaze it. If I’m saving slices for breakfast or want something a little less sweet, I skip it or do a very thin drizzle.
Quick orange glaze
Whisk 1 cup powdered sugar with 2 to 3 tablespoons fresh orange juice and a pinch of zest. Add a tiny splash of vanilla if you want it extra cozy. If it’s too thick, add juice by the teaspoon. Too thin, add more sugar. Drizzle over the warm cake and let it set for 15 minutes before slicing.
For fruit-forward dessert lovers, this peachy spin might be your next kitchen adventure: Easy Peach Cobbler Pound Cake. It has that same comforting pound cake vibe with a juicy twist.
Make the recipe yours
Once you’ve nailed the basics, you can riff a little. I love stirring in a small handful of mini chocolate chips for a chocolate orange vibe. You can also add a pinch of cardamom or cinnamon to the dry ingredients for warmth. If you like a crunch, sprinkle a tiny bit of coarse sugar over the batter before baking. It adds a delicate, crackly top that’s wildly satisfying.
Want a flavor boost without adding liquid? Rub the orange zest into the sugar with your fingertips before creaming it with butter. This releases the oils and makes the whole cake taste more vivid. It’s a tiny step that changes everything.
If you’d rather go for a bolder profile, add a spoonful of orange marmalade to the batter. Or swap out the vanilla for almond extract to give it a European bakery feel. Just keep the total liquid in the same ballpark and you’ll be fine.
On days when you want something even more playful than Orange Pound Cake, try layered flavors or fun add-ins. I like pairing a slice with fresh berries or a spoon of gently whipped cream. You can also make a small dessert board with slices of this cake, fruit, and a second option like my beloved Easy Peach Cobbler Pound Cake for color and variety.
Common Questions
Can I use bottled orange juice?
You can, but fresh juice and zest are what make this shine. Bottled juice misses that fragrant punch from the oils in the zest. For the best Orange Pound Cake, use fresh.
How do I keep the cake from sticking?
Grease your loaf pan well and line it with a parchment sling. Let the cake rest for 10 to 15 minutes after baking before lifting it out.
What if I don’t have sour cream?
Greek yogurt works fine. For dairy free, try a thick coconut yogurt and use plant-based butter. The texture stays tender and moist.
How do I store it?
Wrap tightly and keep at room temp for 2 days, or refrigerate up to 5 days. The flavor deepens on day two. You can also freeze slices for up to 2 months.
Can I double the recipe?
Yes. Use two loaf pans or a bundt pan. Watch the bake time and check early, since ovens and pans vary.
A sunny slice waiting for you
You now have everything you need to bake a loaf that’s bright, buttery, and downright comforting. This Orange Pound Cake is simple enough for beginners and flexible enough for seasoned bakers to make their own. If you want more ideas or want to compare methods, I love the thoughtful tips in BEST Orange Pound Cake (Orange Syrup Cake) – Sweetest Menu and the cozy approach in Easy Orange Pound Cake Recipe – Del’s cooking twist. Take a deep breath, zest those oranges, and enjoy the smell filling your kitchen. You’ve got this, and your next slice is going to be fantastic.
Orange Pound Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In a mixing bowl, cream the butter and sugar together until fluffy and pale, about 3 to 5 minutes.
- Add eggs one at a time, mixing on low to medium speed until incorporated.
- Alternately mix in the flour and sour cream, starting and ending with flour. Mix gently.
- Add the orange zest and juice, mixing just until combined and smooth.
- Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with coarse sugar if desired.
- Bake for about 60 minutes, checking for doneness 10 minutes before the time is up. A toothpick should come out with moist crumbs.
- Let the cake cool in the pan for 10 to 15 minutes, then transfer to a wire rack.
- While the cake is still warm, whisk together the powdered sugar, orange juice, and zest to make the glaze.
- Drizzle the glaze over the cake and let it set for 15 minutes before slicing.
