Name: Orange Pound Cake
Prep time: 15 min
Cook time: PT-488172H47M4S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (spooned and leveled); 1½ teaspoons baking powder; ½ teaspoon fine sea salt; 1¼ cups granulated sugar; 2 tablespoons orange zest (from 2 large oranges); 1 cup unsalted butter (2 sticks), softened; 3 large eggs (at room temperature); 1 tablespoon vanilla extract; ¼ cup sour cream (at room temperature); ¼ cup fresh orange juice; 1 cup powdered sugar; 2 to 3 tablespoons orange juice; ½ teaspoon orange zest

I’ve discovered a cake that’s tender, moist, and bursting with bright citrus flavor—from fresh orange zest and juice—while the buttery crumb and silky orange glaze make it feel both classic and refreshing. Whether it’s a holiday treat, a brunch centerpiece, or an afternoon indulgence with coffee or tea, this cake is delightfully comforting and elevating at the same time. Orange Pound Cake

Why I Love This Recipe

I’m absolutely charmed by how this recipe brings together simplicity and bakery-style results. The fresh citrus comes alive in every bite thanks to real orange zest and juice. I also appreciate the rich, moist texture from the sour cream and butter. Best of all, it’s made with pantry staples—just pick up a couple of oranges, and I’m good to go. The result is a special yet approachable dessert that shines on any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Orange Pound Cake:

2 cups all‑purpose flour (spooned and leveled)
1½ teaspoons baking powder
½ teaspoon fine sea salt
1¼ cups granulated sugar
2 tablespoons orange zest (from 2 large oranges)
1 cup unsalted butter (2 sticks), softened
3 large eggs (at room temperature)
1 tablespoon vanilla extract
¼ cup sour cream (at room temperature)
¼ cup fresh orange juice

For the Orange Glaze:

1 cup powdered sugar
2 to 3 tablespoons orange juice
½ teaspoon orange zest

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5‑inch loaf pan (or line it with parchment paper).
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
In another bowl, combine sugar and orange zest, rubbing them together until the sugar becomes fragrant and slightly colored.
In a mixing bowl, beat the orange‑infused sugar and butter until light and fluffy (about 3 to 5 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla extract, sour cream, and orange juice until combined.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined—not overmixed.
Pour batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. After about 45 minutes, loosely cover the top with foil to prevent over‑browning.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake. Slice and serve.

Servings and timing

This recipe makes about 10 servings.

Prep time: 15 minutes
Bake time: 55–65 minutes
Total time: Approximately 1 hour 10 minutes

Variations

I love tweaking this recipe to suit different flavors and textures:

Swap in lemon or lime zest and juice for a citrus twist, or combine flavors.
Fold chopped pecans or walnuts into the batter or sprinkle on top for crunch.
Add in blueberries or cranberries for bursts of fruitiness.
Stir a splash of vanilla or almond extract into the glaze for extra depth.

Storage/reheating

I’ve found this cake tastes even more flavorful on day two. Here’s how I keep it fresh:

Room temperature: Store wrapped or in an airtight container for up to 3 days.
Refrigerator: In an airtight container, it lasts up to 5 days.
Freezer: Wrap tightly in plastic wrap, then foil; place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then glaze before serving.
Make‑ahead: I sometimes bake it a day ahead and glaze it just before serving—it stays moist and ready for guests.

FAQs

Can I use bottled orange juice instead of fresh?

Fresh juice offers the best flavor, but I’ve used bottled in a pinch—just go for unsweetened.

Can I make this orange cake ahead of time?

Absolutely. It stays moist for 2–3 days at room temperature in an airtight container. I also bake it a day ahead and glaze it before serving.

What if I don’t have sour cream?

I substitute with plain Greek yogurt or buttermilk, and it keeps the cake moist with a nice tang.

Can this be baked in a bundt pan instead of a loaf pan?

Yes—just adjust the bake time to about 45–55 minutes, and always check with a toothpick for doneness.

Can I freeze this cake?

Yes! I wrap it tightly in plastic, then foil, and freeze for up to 2 months. I thaw it overnight in the fridge and glaze before serving.

Conclusion

I’m truly taken with this Orange Pound Cake—not just for its beautiful citrus flavor or moist, tender crumb, but for how effortless it is to make. With simple ingredients and a bright, zingy glaze, it feels both homey and elegant. Whether I’m serving it for a special occasion or enjoying a quiet afternoon slice with tea, it never disappoints.