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Looking down at an orange pound cake with a slice.

Orange Pound Cake

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.
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Course: Dessert
Cuisine: American
Keyword: Orange Pound Cake, Pound Cake
Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 12 Slices
Calories: 463kcal
Author: Dawn


  • 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.


  1. Make sure to have room temperature ingredients for this cake for the best results.
  2. The more orange zest the more flavor the cake will have.
  3. Make sure to grease and flour the tube pan to help with the easy removal of the cake.
  4. The cake freezes well. Freeze in an airtight container.
Nutrition information is an estimate and may vary with the brands of ingredients used.


Calories: 463kcal | Carbohydrates: 79g | Protein: 3.8g | Fat: 15.9g | Saturated Fat: 9.9g | Cholesterol: 41mg | Sodium: 262mg | Potassium: 126mg | Fiber: 0.9g | Sugar: 54.4g | Calcium: 36mg | Iron: 2mg