Orange Pound Cake a moist orange cake made with fresh orange zest and freshly squeezed orange juice. Winter is always a good time to add a little citrus into your baked goods.
There is something that I love about baking with oranges or any citrus when we are in the dead of winter. Maybe it’s the bright color of these fruits or the fresh taste of the zest and freshly squeezed juice.
This cake is buttery, rich, and a great taste of citrus, the perfect dessert for this time of year or anytime, actually.
- Using ingredients that are room temperature is a must when making this recipe. You want the butter and sugar to blend together nicely and it will not happen if your butter is cold.
- Cake flour is not necessary for this recipe, you can use all-purpose flour. I would suggest that you sift the flour before adding it to the batter.
- Make sure to grease and flour the pan. This will ensure that the cake comes out of the pan easily.
- Make sure not to overbake this cake or you will end up with a dry cake. The top should be a golden brown and when inserting a wooden pick it should come out clean.
- This cake freezes well. Just make sure to put it in an airtight container.
Steps for making an Orange Pound Cake
Preheat the oven to 350 degrees F. Grease and flour a tube pan and set aside.
Sift flour, baking powder, baking soda, and salt together and set aside.
In a large bowl cream the butter and sugar together with an electric mixer.
Add the eggs one at a time. Mix in the vanilla until the mixture is well combined and creamy.
Add the orange zest and mix in. Combine the milk and 1/3 cup orange juice
Add the flour alternately with the milk and orange juice.
Spread the batter in the prepared tube pan. Place in the oven and bake 50 to 55 minutes or until a wooden pick comes out clean.
When the cake is just about done combine the 1/3 cup orange juice, 1 tablespoon butter, and 1/4 cup sugar in a saucepan. Bring to a boil and stir until the sugar is dissolved.
Once the cake is baked remove it from the oven. Pour the glaze over the top of the hot cake.
Once the cake is cooled remove it from the tube pan. Place the glazed side down on the cake plate.
Make the powdered sugar icing and drizzle over top of the cake.
Do you love to eat cake? Check these other cake recipes:
If you make this Orange Pound Cake I would love to hear about it! Please leave me a comment and a rating.
Orange Pound Cake
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup butter 2 sticks
- 5 large eggs
- Orange zest from 2 oranges
- 1/3 cup orange juice
- 1/3 cup milk
- 1 teaspoon vanilla
Orange Juice Glaze
- 1/3 cup orange juice
- 1 tablespoon butter
- 1/4 cup sugar
- 1 1/2 cups powdered sugar
- 3 -4 tablespoons orange juice
- Preheat the oven to 350 degrees F. Grease and flour a tube pan.
- Sift together the flour, baking powder, baking soda, and salt together and set aside.
- Cream the 1 cup of butter with the 2 cups of sugar
- Add the eggs one at a time. Add the vanilla and mix in. Mix in the orange zest.
- Combine the milk and the 1/3 cup of orange juice together
- Add the flour mixture alternating with the milk and orange juice, ending with the flour.
- Spread the batter into the prepared tube pan. Bake for 50 to 55 minutes or until a wooden pick inserted into the cake comes out clean.
- When the cake is about done make the glaze. In a small saucepan combine the 1/3 cup orange juice, 1 tablespoon butter, and 1/4 cup sugar. Bring to a boil over medium heat and stir until the sugar is dissolved.
- Once the cake is removed from the oven pour the glaze over the hot cake. Let the cake cool completely in the pan and remove.
- Place the glazed side down on a cake plate.
- Make the icing. Gradually add 3 to 4 tablespoons of orange juice to the powdered sugar until the right consistency for drizzling. Beat until smooth and drizzle over the cooled cake.
- Make sure to have room temperature ingredients for this cake for the best results.
- The more orange zest the more flavor the cake will have.
- Make sure to grease and flour the tube pan to help with the easy removal of the cake.
- The cake freezes well. Freeze in an airtight container.