This Orange Pound Cake is rich, buttery, and infused with fresh orange zest and warm vanilla, then finished with a glossy citrus glaze. Baked low and slow for a dense yet tender crumb, this classic pound cake recipe is perfect for holidays, brunch, or elegant desserts.
This Orange Pound Cake is a timeless, bakery-style cake that feels both comforting and special. It’s dense in the best way, with a fine, velvety crumb and bold butter flavor balanced by bright orange and smooth vanilla.
The easy warm orange glaze brushed over the from-scratch cake soaks in just enough to add moisture and citrus sweetness without overpowering the classic pound cake base. This is the kind of cake you slice thick, serve simply, and come back to again later.
This gourmet homemade Orange Pound Cake is the ultimate tasty treat that people will thing you got from your local bakery.
What I Love About This Recipe
- I love the texture of this pound cake. It’s dense, rich, and buttery without being dry or heavy. The long bake time gives it that classic pound cake structure that slices beautifully. Every bite feels indulgent and satisfying.
- The orange and vanilla combination is subtle but fragrant. The zest adds brightness while the vanilla rounds everything out. It’s flavorful without tasting artificial or overly sweet. A perfect balance for a classic cake.
- That warm orange glaze is a game-changer. Brushing it on while the cake is still warm allows it to soak in slightly, adding moisture and citrus flavor throughout. It elevates the cake without turning it into a sticky mess.
- This cake is incredibly versatile. It works for brunch, dessert, or even a holiday table. Dress it up with berries and whipped cream or keep it simple. Either way, it always feels right.
Equipment You May Need
- Tube Pan – A 10-inch tube pan helps the cake bake evenly all the way through.
- Mixing Bowls – Large bowls for dry ingredients and batter.
- Electric Hand Mixer – Essential for creaming butter and sugar properly.
- Zester – Needed for fresh orange zest.
- Small Saucepan – Used to prepare the orange glaze.
- Pastry Brush – Helps apply the glaze evenly over the cake.
(Full printable recipe card is at bottom of post.)
Orange Pound Cake Ingredients
For the Cake
- All-Purpose Flour – Provides structure for a classic pound cake crumb.
- Baking Powder – Adds just a touch of lift.
- Salt – Enhances flavor and balances the sweetness.
- Unsalted Butter – The foundation of pound cake richness and texture.
- Granulated Sugar – Sweetens and helps create a tender crumb.
- Eggs – Add structure and richness.
- Orange Zest – Adds fresh citrus aroma and flavor.
- Vanilla Extract – Smooths and rounds out the citrus.
- Milk – Keeps the batter moist and balanced.
For the Orange Glaze
- Granulated Sugar – Sweetens and thickens the glaze.
- Fresh Orange Juice – Adds bright citrus flavor and moisture.
How to Make Orange Pound Cake
Step One: Prepare the Oven and Pan
Preheat the oven to 350°F. Grease and lightly flour a 10-inch tube pan and set aside.
Step Two: Mix the Dry Ingredients
In a large bowl, combine the flour, baking powder, and salt until evenly mixed.
Step Three: Cream the Butter and Sugar
In another large bowl, beat the butter on medium speed until smooth. Add the sugar and beat until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the orange zest and vanilla.
Step Four: Combine the Batter
Alternate adding the dry ingredients and the milk to the butter mixture, mixing on low speed after each addition until just combined.
Step Five: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.
Step Six: Make and Apply the Glaze
While the cake bakes, combine the sugar and orange juice in a small saucepan over medium heat. Stir until slightly thickened, about 5 minutes. Brush the warm glaze over the top and sides of the cake while it is still warm.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve with whipped cream, orange curd, and/or fresh berries such as strawberries, blueberries, blackberries, or raspberries. A quick fruit salad would also be a nice addition!
- Enjoy plain with coffee or tea.
- Add a dusting of powdered sugar for presentation.
- The cake would also be delicious topped with ice cream and a berry sauce such as strawberry sauce or raspberry sauce.
- You can cube the baked cake up to make a trible or mini trifles in small cups.
Quick Tips for Best Results
- Use room-temperature butter for the best creaming results. I do not recommend using a vegan butter or margarine.
- Don’t rush the bake time. Pound cake needs a slow, steady bake.
- Glaze the cake while it’s still warm so the cake absorbs a little bit of the glaze.
- Grease the tube pan well so the cake doesn’t stick. You can try baking in a bundt cake pan or loaf pans but I have not tried so can’t say for sure how well it will turn out.
Orange Pound Cake FAQ
How should I store the pound cake?
Store the cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Can I freeze the pound cake?
Yes, this cake freezes well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
How long will the pound cake last?
It stays moist for several days when stored properly and freezes beautifully.
Substitutions?
You can substitute lemon or lime zest and juice for the orange. You could also try mandarin orange or blood orange. Instead of the simple basic orange glaze, you could try a drizzle of butterscotch, caramel, or chocolate.
Can I use low-fat ingredients?
Full-fat butter and milk give the best texture. Low-fat substitutions may affect richness or may not work.
What else can I add to this recipe?
Try serving with a fruit sauce or adding berries on the side. You can try adding a little almond extract to the cake batter or even some poppy seeds. You could add some chopped toasted pecans or walnuts to the cake batter or on top of the glaze for a crunchy twist. Toasted coconut and coconut extract would also be fun to try!
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use plant-based butter, milk, and egg substitutes.
Vegetarian – It’s vegetarian.
Low-Carb – This recipe is not low carb.
Gluten-Free -A 1:1 gluten-free flour blend may work, but results can vary.
Other Cake Recipes You May Enjoy
- Lemon Loaf Cake – A Starbucks copycat loaf cake!
- Spumoni Cake – Italian-inspired homemade cake with cherry, chocolate, and pistachio.
- Butter Crunch Cake – A butter cake layered with creamy butter frosting and a crisp, nutty crunch topping.
Hope you enjoy this Orange Pound Cake recipe. Tell me in the comments what you served the cake with or any changes you made!
If you like this homemade Orange Pound Cake you might also like these Panera copycat Cranberry Orange Muffins!
Orange Pound Cake
Ingredients
Cake:
- Butter for greasing the pan
- Flour for dusting the pan
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs
- 2 tablespoons fresh orange zest
- 2 teaspoons vanilla extract
- 1 cup milk
Glaze:
- ½ cup granulated sugar
- ½ cup freshly squeezed orange juice 2 or 3 oranges
Instructions
- Preheat the oven to 350˚F. Grease and flour a 10-inch tube pan.
- In a large bowl, combine the flour, baking powder, and salt until well combined.
- In a separate large bowl, beat the butter with an electric mixer on medium speed until smooth, about 10 seconds. Beat in 3 cups sugar until well blended and light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the orange zest and vanilla extract until blended.
- Alternate beating in the dry ingredients and the milk into the butter mixture until just combined.
- Pour the batter into the tube pan. Bake for 60 to 90 minutes, or until a toothpick inserted into the middle comes out clean.
- Prepare the glaze. In a small saucepan over medium heat, heat ½ cup granulated sugar and orange juice, stirring until slightly thickened, about 5 minutes. Brush the glaze over the top and sides of the warm cake.
Notes
- You can serve this cake with whipped cream and fresh berries.
- You can skip the glaze for a more traditional pound cake.
- I do not recommend substituting anything, such as margarine for the butter.
- Bake until fully set in the center for clean slices.
- Apply glaze while the cake is warm.
- Instead of oranges, you can substitute lemons or limes.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
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