Easy Orange Pound Cake Recipe

Introduction

This simple and delicious Orange Pound Cake is a perfect treat for citrus lovers. The bright, zesty flavor shines through in every moist slice, making it an ideal dessert for any occasion. If you enjoy fruity cakes, you might also like this Key Lime Cake with Cream Cheese Frosting Recipe. Both recipes offer a refreshing twist on classic desserts that are sure to impress.

Ingredients

This moist, citrus-kissed Orange Pound Cake fills your kitchen with a bright, buttery aroma as it bakes, promising a tender crumb and vibrant orange flavor in every slice.

• 1 medium orange (for zest and about 1/4 cup juice)
• 3 eggs
• 200 g granulated sugar
• 200 g salted butter (melted and slightly cooled; unsalted butter with 1/4 tsp salt added works too)
• 250 g all-purpose flour (sifted)
• 3/4 teaspoon baking powder

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This Orange Pound Cake recipe is about 20% faster than similar recipes thanks to simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare Ingredients and Pan

Bring all ingredients to room temperature for proper emulsification. Grease and flour a 9×5-inch loaf pan, or line with parchment paper for easy removal.

Measure flour by spooning into measuring cups and leveling off—don’t scoop directly from the bag to avoid dense Orange Pound Cake.

Step 2 — Cream Butter and Sugar

Beat softened butter and granulated sugar on medium-high speed for 5–7 minutes until pale and fluffy. Scrape bowl periodically for even mixing.

Proper creaming creates air pockets that give this Orange Pound Cake its fine crumb. The mixture should lighten noticeably in color.

Step 3 — Incorporate Eggs and Flavorings

Add eggs one at a time, beating well after each addition. Mix in orange zest, vanilla extract, and fresh orange juice until just combined.

Use freshly grated orange zest for the brightest flavor. If mixture appears curdled, add 1 tablespoon of flour with the final egg to stabilize.

Step 4 — Combine Dry Ingredients

Whisk together all-purpose flour, baking powder, and salt in a separate bowl. This ensures even distribution of leavening throughout the batter.

For extra tender Orange Pound Cake, substitute ¼ cup of flour with cornstarch to create a cake flour substitute.

Step 5 — Mix Batter

Add dry ingredients to wet ingredients in three additions, alternating with buttermilk or sour cream. Begin and end with flour mixture.

Mix on low speed just until combined—overmixing develops gluten and creates a tough texture. The Orange Pound Cake batter should be thick and smooth.

Step 6 — Bake to Perfection

Transfer batter to prepared pan and smooth the top. Bake at 325°F (163°C) for 55–65 minutes until golden brown.

Test doneness when a toothpick inserted near the center comes out clean or with a few moist crumbs. The internal temperature should reach 200–210°F.

Step 7 — Cool and Glaze

Let Orange Pound Cake cool in pan for 15 minutes before transferring to a wire rack. Cool completely before glazing to prevent melting.

Prepare a simple orange glaze by whisking powdered sugar with fresh orange juice until smooth. Drizzle over cooled cake for extra citrus flavor.

Step 8 — Slice and Serve

Use a serrated knife for clean slices. For optimal texture, wrap cooled Orange Pound Cake and let rest overnight before serving.

Store at room temperature for up to 3 days or freeze for up to 3 months. The flavors intensify and texture improves after resting.

Nutritional Information

Calories	380
Protein	5g
Carbohydrates	52g
Fat	17g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for sour cream — Adds protein while keeping moisture and tang.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb Orange Pound Cake with nutty flavor.
• Coconut oil for butter — Provides a dairy-free option with subtle tropical notes.
• Monk fruit sweetener for sugar — Reduces carbs and calories without sacrificing sweetness.
• Applesauce for some oil — Cuts fat while adding natural moisture and mild fruitiness.
• Whole wheat pastry flour for all-purpose flour — Boosts fiber while maintaining a tender crumb.
• Reduced sodium baking powder — Lowers sodium content without affecting rise.
• Egg whites for whole eggs — Lowers cholesterol while keeping structure light.

Serving Suggestions

• Pair slices of Orange Pound Cake with a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the citrus flavor.
• Serve alongside a hot cup of Earl Grey tea or freshly brewed coffee for a classic afternoon treat.
• Drizzle with a simple orange glaze or a light dusting of powdered sugar for an elegant finish.
• Transform this Orange Pound Cake into a stunning dessert by layering with fresh berries and mascarpone cream.
• Perfect for brunch gatherings, holiday celebrations, or as a comforting snack with a glass of cold milk.
• Garnish with thin orange slices or candied orange peel on the plate for a beautiful, restaurant-quality presentation.

This moist Orange Pound Cake is versatile enough for any occasion, from casual family desserts to special events where a bright, citrus-forward cake shines.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and dairy to room temperature for 65–70°F to ensure proper emulsification and a smoother batter.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until the flour disappears to avoid developing gluten, which makes the Orange Pound Cake tough.
• Mistake: Not creaming the butter and sugar long enough. Fix: Cream for a full 3–5 minutes until pale and fluffy to incorporate essential air for the cake’s rise.
• Mistake: Using only orange juice for flavor. Fix: Amplify the citrus profile by incorporating fresh orange zest, which contains potent aromatic oils.
• Mistake: Opening the oven door during the first half of baking. Fix: Resist peeking to prevent sudden temperature drops that can cause the cake to fall.
• Mistake: Underbaking or relying solely on a toothpick test. Fix: Check for an internal temperature of 200–210°F with an instant-read thermometer for perfect doneness.
• Mistake: Adding a sugary glaze to a warm cake. Fix: Allow the pound cake to cool completely so the glaze sets properly instead of melting off.
• Mistake: Skipping the step of properly preparing the pan. Fix: Thoroughly grease and flour the pan, or use parchment paper, to guarantee clean release.

Storing Tips

• Fridge: Store your Orange Pound Cake in an airtight container for up to 5 days. Refrigeration helps maintain moisture and freshness.
• Freezer: Wrap the Orange Pound Cake tightly in plastic wrap and then in foil. Freeze for up to 3 months in a freezer-safe bag or container.
• Reheat: For a warm slice, reheat in a 300°F oven for 10-15 minutes until the internal temperature reaches 165°F for food safety.

Always let your Orange Pound Cake cool completely before storing to prevent condensation and sogginess.

Conclusion

This easy Orange Pound Cake is a simple, delightful treat perfect for any occasion. If you enjoy citrus desserts, you might also love our Cranberry Orange Spice Cake with Citrus Cream Cheese. We hope you try this recipe and share your results in the comments below. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I use bottled orange juice instead of fresh oranges for this Orange Pound Cake?

We recommend using fresh oranges for the best flavor. Freshly squeezed juice and zest provide a brighter, more natural citrus taste that enhances the Orange Pound Cake.

How do I prevent my Orange Pound Cake from becoming dry?

Do not overmix the batter and avoid overbaking. Check for doneness a few minutes before the timer ends. This Orange Pound Cake stays moist when baked just until a toothpick comes out clean.

Can I add a glaze to my Orange Pound Cake?

Yes, a simple orange glaze complements this cake perfectly. Mix powdered sugar with fresh orange juice and drizzle it over the cooled cake for extra sweetness and citrus flavor.