Orange Pound Cake With Orange Glaze Recipe

Introduction

This Orange Pound Cake recipe is simple and delicious, delivering a moist, buttery crumb with vibrant citrus flavor. Topped with a sweet orange glaze, it’s perfect for any occasion. If you love orange desserts, you might also enjoy this Chocolate Orange Dream Cake Recipe for another delightful treat.

Ingredients

This moist and tender Orange Pound Cake fills your kitchen with the bright, sunny aroma of fresh citrus and rich butter as it bakes, promising a dessert that’s both comforting and refreshing.

• 1 cup butter, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour (sifted)
• 1/4 teaspoon baking soda
• 8 oz. sour cream
• 2 tablespoons orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the Glaze

• 2 cups confectioners sugar, sifted (for glaze)
• 1/4 cup orange juice, preferably fresh squeezed (for glaze)

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Orange Pound Cake recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Bring all ingredients to room temperature for about 1 hour before starting. This ensures proper emulsification and a smooth batter. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. This step aerates the flour and evenly distributes the leavening agent throughout the mixture.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat 1 cup unsalted butter with 1 ½ cups granulated sugar on medium-high speed for 3–5 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl periodically to ensure everything is incorporated.

Step 4 — Incorporate Eggs and Flavorings

Add 4 large eggs one at a time, beating well after each addition. Mix in ¼ cup fresh orange juice and 1 tablespoon finely grated orange zest. The zest provides intense citrus flavor, so avoid the bitter white pith.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can develop gluten and make the Orange Pound Cake dense.

Step 6 — Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake at 350°F (175°C) for 55–65 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 7 — Cool and Glaze

Let the Orange Pound Cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. For an extra burst of flavor, drizzle with a simple glaze made from powdered sugar and orange juice while the cake is still slightly warm.

Orange Pound Cake Nutrition

Calories	320
Protein	5g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing fat, creating a tangy complement to the orange flavor.
• Almond flour for all-purpose flour — Lowers carbs and provides a nutty flavor that pairs well with citrus in this Orange Pound Cake.
• Coconut oil for butter — A dairy-free alternative that imparts a subtle tropical note to your Orange Pound Cake.
• Applesauce for some sugar — Naturally sweetens while adding moisture, allowing you to reduce refined sugar without sacrificing taste.
• Oat flour for wheat flour — A gluten-free option that gives the Orange Pound Cake a heartier texture and mild, oaty flavor.
• Egg whites for whole eggs — Lowers cholesterol and fat while maintaining structure, keeping the Orange Pound Cake light.
• Stevia for granulated sugar — Significantly reduces carbohydrates and calories while still sweetening your Orange Pound Cake effectively.
• Reduced-sodium baking powder — Lowers sodium content without affecting the rise or texture of your Orange Pound Cake.

Serving Suggestions

• Serve warm Orange Pound Cake with a scoop of vanilla bean ice cream for a delightful contrast.
• Pair with a cup of Earl Grey tea or freshly brewed coffee to complement the citrus notes.
• Perfect for afternoon tea parties, brunches, or as a festive holiday dessert.
• Dust with powdered sugar or drizzle with an orange glaze for an elegant finish.
• Accompany with fresh berries like raspberries or strawberries to enhance the bright flavor.
• Transform into a trifle by layering cake cubes with whipped cream and orange curd.

This Orange Pound Cake is wonderfully versatile—enjoy it plain for a simple treat or dress it up for special occasions.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter, eggs, and dairy to room temperature for 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 cake tough.
• Mistake: Not creaming the butter and sugar long enough. Fix: Beat for a full 3-5 minutes until pale and fluffy to incorporate essential air for the cake’s structure.
• Mistake: Using only orange zest and skipping juice or extract. Fix: Use both zest and fresh juice (or a touch of extract) for a more pronounced, well-rounded orange flavor.
• Mistake: Incorrectly measuring flour by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off for accuracy; too much flour creates a dense cake.
• Mistake: Opening the oven door too early during baking. Fix: Avoid opening the door for at least the first 45 minutes to prevent the cake from collapsing from a sudden temperature drop.
• Mistake: Not properly preparing the loaf pan. Fix: Grease, flour, and line the pan with parchment paper to ensure your Orange Pound Cake releases cleanly.
• Mistake: Underbaking or overbaking due to unreliable oven temperature. Fix: Use an oven thermometer and perform the toothpick test for doneness.
• Mistake: Pouring a liquid glaze onto a hot cake. Fix: Let the Orange Pound Cake cool completely so the glaze sets properly instead of melting and soaking in.

Storing Tips

• Fridge: Store your Orange Pound Cake in an airtight container for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then foil before freezing for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven until warm to the touch.

Always ensure your Orange Pound Cake has cooled completely before storing to prevent condensation and sogginess. For food safety, reheated cake should reach an internal temperature of at least 165°F.

Conclusion

This moist and flavorful Orange Pound Cake is the perfect citrus dessert for any occasion. We hope you love this recipe as much as we do! Please leave a comment with your results, and don’t forget to subscribe for more delicious recipes like our Key Lime Cake with Cream Cheese Frosting Recipe.

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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 in your Orange Pound Cake. Freshly squeezed juice and zest provide a brighter, more natural citrus taste than bottled juice, which can contain preservatives and lack zest. Using fresh oranges ensures your cake has the vibrant flavor that makes this recipe special.

How do I store Orange Pound Cake to keep it moist?

Store your Orange Pound Cake in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate it for up to a week, though bringing it to room temperature before serving is best. This helps maintain the moist, tender crumb characteristic of a good pound cake.

Can I add a glaze or frosting to this Orange Pound Cake?

Yes, a simple orange glaze or cream cheese frosting pairs wonderfully with this Orange Pound Cake. A glaze made from powdered sugar and fresh orange juice enhances the citrus flavor without overpowering the cake. Adding a topping can make your Orange Pound Cake even more decadent for special occasions.