This orange pound cake isn’t just a dessert; it’s a slice of sunshine wrapped in buttery crumb. The bright citrus notes cut through the richness, making every bite feel like a little burst of summer, even on the dullest days. It’s the kind of cake that invites you to slow down and savor that zesty, sweet moment.

I first baked this recipe on a whim, inspired by a bag of plump oranges and a craving for something fresh yet familiar. The process is straightforward, but the flavor punch is anything but ordinary. It’s a cake that manages to be both comforting and uplifting, a reminder that simple ingredients can create something truly special.

Focusing on how the bright, zesty flavor of orange elevates a classic pound cake into a refreshing, nostalgic treat that feels like a sunny afternoon in every bite.

A Citrus Twist on Tradition

Baking this cake always reminds me of lazy Sunday mornings filled with the scent of citrus and butter.
The bright orange flavor somehow lifts my spirits, even on the gloomiest days.
I love how the zesty notes contrast with the dense crumb, making each bite lively and comforting.
Sharing this cake with friends sparks nostalgic conversations about childhood citrus treats.
It’s a simple pleasure that brings a moment of joy and sunshine to my kitchen.

The story behind this recipe

Baking this orange pound cake always takes me back to my grandmother’s kitchen, where she’d slice thick rounds of citrus-fueled desserts on lazy Sunday afternoons. The smell of warm butter and fresh orange zest swirling together was pure comfort. It’s a recipe that’s been passed down, tweaked over the years, but always with that same bright, sunny spirit.
What makes this cake special isn’t just the flavor—it’s the memory of quiet mornings, the kind where the air is filled with citrus and hope. I find myself reaching for oranges almost instinctively now, craving that burst of brightness during long, slow weekends. It’s a reminder that simple ingredients, combined with a little love and patience, can create something truly memorable.
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Historical and Cultural Notes

This cake’s bright orange flavor has roots in European citrus traditions, where zest and peel were prized for their aromatic qualities.
During the early 20th century, pound cakes gained popularity as a sturdy, all-in-one dessert, often adapted with local ingredients like citrus in warmer climates.
The use of fresh orange zest and juice in pound cakes became more common in American baking in the 1950s, reflecting a shift towards more vibrant, fruit-forward desserts.
Orange pound cake is often associated with summer picnics and holiday gatherings, where citrus was a symbol of sunshine and celebration.

Key Ingredients & Tips

Fresh orange zest: The aroma of bright, citrusy oils when I grate it feels like summer in my kitchen. Skip this, and the cake loses that lively punch.
Orange juice: I prefer freshly squeezed for that oozy, tangy brightness. Store-bought works, but it’s less vibrant—consider reducing it slightly for a concentrated flavor.
Butter: Use unsalted butter for control over salt, but make sure it’s softened — that creamy texture melts smoothly into the batter, giving you a tender crumb.
Sugar: Granulated is classic, but a touch of honey adds depth and a subtle floral note. Just cut back slightly to avoid overly moist cake.
Flour: All-purpose works best, but if you want a lighter crumb, swap half for cake flour. Watch out: too much can make it too delicate and fragile.
Eggs: Large, farm-fresh eggs add richness and a slight sheen to the crumb. If you’re out, just add a bit more liquid to keep it moist.
Baking powder: Make sure it’s fresh — you want that rise to be reliable. If it’s older, the cake might turn out denser and flat, which is a bummer.

Spotlight on key ingredients

Orange zest:

The fragrant oils release a zesty, lively aroma when I grate it, infusing the cake with bright citrus notes. Skip it, and the flavor dulls.
When baked, it becomes tender and adds a subtle, fragrant punch that awakens the senses with every bite.

Orange juice:

The juice’s natural sweetness and acidity keep the batter moist and lively. Freshly squeezed provides a more vibrant, oozy brightness compared to store-bought.
During baking, it creates a moist crumb and a faintly tangy, citrusy aroma that lingers even after cooling.

Notes for ingredient swaps

Fresh orange zest: The aroma of bright, citrusy oils when I grate it feels like summer in my kitchen. Skip this, and the cake loses that lively punch.
Orange juice: I prefer freshly squeezed for that oozy, tangy brightness. Store-bought works, but it’s less vibrant—consider reducing it slightly for a concentrated flavor.
Butter: Use unsalted butter for control over salt, but make sure it’s softened — that creamy texture melts smoothly into the batter, giving you a tender crumb.
Sugar: Granulated is classic, but a touch of honey adds depth and a subtle floral note. Just cut back slightly to avoid overly moist cake.
Flour: All-purpose works best, but if you want a lighter crumb, swap half for cake flour. Watch out: too much can make it too delicate and fragile.
Eggs: Large, farm-fresh eggs add richness and a slight sheen to the crumb. If you’re out, just add a bit more liquid to keep it moist.
Baking powder: Make sure it’s fresh — you want that rise to be reliable. If it’s older, the cake might turn out denser and flat, which is a bummer.

Equipment & Tools

Oven: To bake the cake at a consistent 175°C (350°F).
Loaf pan: Holds the batter during baking, shaping the cake.
Mixing bowls: Combine ingredients in stages for smooth batter.
Electric mixer or whisk: Cream butter and sugar, and beat eggs thoroughly.
Rubber spatula: Fold ingredients gently and smooth the batter.
Zester or microplane: Extract bright orange zest for flavor and aroma.
Juicer or hand-squeezer: Extract fresh orange juice for the batter.
Cooling rack: Cool the cake evenly and prevent sogginess.

Step-by-step guide to orange pound cake

Preheat oven to 175°C (350°F). Grease a 9-inch loaf pan with butter and lightly dust with flour. Set aside.
In a small bowl, zest 2 large oranges until fragrant. Juice 1 cup of oranges, removing seeds and pulp; set aside.
In a large mixing bowl, cream 1 cup softened unsalted butter and 1 1/2 cups sugar until pale and fluffy, about 3-4 minutes, using a hand or stand mixer on medium speed.
Add 3 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
Mix in the orange zest and 2 teaspoons vanilla extract until combined. The mixture should smell bright and citrusy.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet, mixing on low speed. Alternate with the orange juice in 3 additions, starting and ending with dry ingredients. Mix until just combined.
Pour batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to settle the batter.
Bake for 55-65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake should have a slight crack and smell citrusy.
Check for doneness: the cake is golden, the edges pull away slightly, and the toothpick tests clean. If it browns too quickly, tent with foil.
Remove from oven. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before glazing or serving.
Rest for at least 30 minutes to allow flavors to settle. Slice and enjoy the bright, moist crumb with a cup of tea or coffee.

Allow the cake to cool fully on a wire rack before slicing. Rest at least 30 minutes to let flavors meld. Serve plain, dusted with powdered sugar, or glazed with a simple orange glaze for extra brightness.

How to Know It’s Done

Golden top with slight crack, edges slightly pulled away from pan.
Toothpick inserted in center comes out clean, no wet batter.
Crumb feels moist but firm; aroma is bright citrus and butter.

Orange Pound Cake

This orange pound cake features a moist, dense crumb infused with bright citrus flavors from fresh orange zest and juice. The batter is mixed until smooth and baked to a golden perfection, resulting in a tender, flavorful cake with a slightly crackled top and a sunny appearance. It’s a simple yet uplifting dessert that balances buttery richness with zesty freshness.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 8

Course: Main Course

Cuisine: European

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2 large oranges for zesting and juicing
1 cup orange juice freshly squeezed for vibrant flavor
1 cup unsalted butter softened to room temperature
1 1/2 cups granulated sugar
3 large eggs at room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
pinch salt

Equipment

Oven
Loaf pan
Mixing bowls
Electric mixer or whisk
Rubber spatula
Zester or microplane
Juicer or hand-squeezer
Cooling rack

Method

Preheat your oven to 175°C (350°F). Grease a 9-inch loaf pan with butter and dust with flour to prevent sticking.
Zest both oranges finely using a microplane, releasing fragrant citrus oils, and set aside. Juice the oranges until you have about 1 cup of fresh juice, removing seeds and pulp.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer or whisk until the mixture is pale, fluffy, and fragrant, about 3-4 minutes.
Add eggs one at a time, beating well after each addition to ensure a smooth, emulsified batter. Scrape down the sides of the bowl as needed.
Mix in the orange zest and vanilla extract until evenly incorporated, filling the air with a bright citrus aroma.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed.
Alternate adding the orange juice and dry ingredients to the batter in three parts, starting and ending with the dry. Mix just until combined after each addition to keep the batter tender.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
Bake for 55-65 minutes, until the top turns golden, a crack appears, and a toothpick inserted into the center comes out clean.
Remove the cake from the oven, let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.
Once cooled, slice and serve plain or with a dusting of powdered sugar. For an extra touch, drizzle with an orange glaze or serve alongside fresh fruit.

Notes

Ensure butter is softened for smooth mixing. Use freshly squeezed orange juice for the brightest flavor, and don’t overmix once the dry ingredients are added to keep the cake tender. Let the cake cool completely to allow the flavors to settle before slicing.

Pro tips for perfect orange pound cake

zest: Grate the orange zest finely to release maximum aromatic oils and ensure even flavor throughout the cake.
Bright juice: Use freshly squeezed orange juice for a tangy, oozy burst in every bite—avoid concentrate for best flavor.
Creamy butter: Ensure butter is softened to room temperature; it mixes evenly, creating a tender, moist crumb.
Sugar balance: Adjust sugar slightly if adding honey; too much can make the batter overly moist and dense.
Flour finesse: Swap half the all-purpose flour for cake flour if you want a lighter, more delicate crumb.
Eggs at room temp: Warm eggs incorporate more smoothly, adding richness and helping the batter emulsify.
Check doneness: Look for a golden top, a slight crack, and a clean toothpick—timing can vary based on oven quirks.

Common mistakes and how to fix them

FORGOT to adjust oven temperature → the cake may burn or underbake quickly.
DUMPED in all ingredients at once → mix gradually for even batter and rise.
OVER-TORCHED the top → tent with foil if it browns too fast.
UNDER-mixed the batter → ensure smooth, homogeneous mixture before baking.

Quick fixes and pantry swaps

When the cake cracks unevenly, splash a glaze to hide imperfections.
If the cake is too dense, dump in a bit more baking powder for lift.
Over-baked and dry? Shield with a citrus glaze and serve with whipped cream.
When in doubt, rescue a crumbly cake by wrapping slices in plastic and warming slightly.
Pan swap: use a loaf pan for thicker slices; it changes the texture and presentation.

Prep, store, and reheat tips

Prepare the batter up to a day in advance; keep it covered in the fridge. The flavors meld beautifully overnight, intensifying the citrus brightness.
Bake the cake a day ahead for better flavor development. Once cooled, wrap tightly in plastic wrap and store at room temperature for up to 2 days, or freeze for up to a month.
For storage, keep the cake in an airtight container or well-wrapped to prevent it from drying out. The moist, tender crumb stays fresh for about 2-3 days at room temperature.
Reheat slices gently in the microwave for about 10-15 seconds until just warm. The aroma of orange zest will perk up, and the texture remains moist and tender.

Orange Pound Cake Recipe