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Orange Pound Cake

The burst of citrus in this Orange Pound Cake recipe makes it a year-round treat. The buttery dense pound cake is filled with the bright flavor of fresh orange juice and zest making it both delicious and refreshing.

Orange Lovers Pound Cake

Easy Orange Pound Cake Recipe

To make this homemade orange pound cake you’ll need a mixer, either a stand mixer or a hand mixer. Measuring cups and spoons, a 10-15 cup bundt pan, mixing bowls, a whisk to sift together the dry ingredients, a citrus zester, a small saucepan to make the simple syrup, a large silicone spatula to scrape the batter into the bundt pan and a cooling rack.  This fresh orange juice cake packs a punch of citrus in every bite. How to make simple Orange Pound Cake:

  • Flour – All purpose flour sifted with baking powder, baking soda and salt.
  • Butter – Salted or unsalted butter.
  • Sugar – Granulated sugar.
  • Flavoring – Vanilla extract
  • Juice and Zest – Fresh orange juice and orange zest.
  • Eggs – Large eggs.
  • Milk – Milk or half and half.
  • Orange Syrup – Granulated sugar and orange juice.
  • Glaze – Powdered sugar, orange juice and orange zest.

Step-by-step preparation images and ingredients for orange pound cake

Fresh Orange Pound Cake Recipe

I adore baking and my go-to technique is usually from scratch. Pound cakes are a regular in my kitchen, in both the warm weather and cold weather months. In the summer, a piece of million dollar pound cake topped with fresh macerated berries and whipped cream is how we enjoy strawberry shortcake. Another summer favorite is a white chocolate pound cake filled with sweet plump blueberries. This fresh orange juice cake packs a punch of citrus in every bite.

Drizzling glaze on pound cake

How to Make the Best Orange Pound Cake Recipe

How do pound cakes differ from other cakes? Pound cakes were originally made using a pound of butter, flour, sugar and eggs hence the name. They have evolved through the years with bakers putting their own spin on them and changing ingredient amounts.

  • Ingredients you’ll need to make this recipe for Orange Pound Cake: All purpose flour, granulated sugar, baking powder, baking soda, salt, butter, vanilla extract, fresh orange zest, orange juice, large eggs, milk or half and half.
  • To make the Orange Juice Glaze you’ll need: Orange juice, orange zest and powdered sugar.
  • Please note that pound cakes are a dense cake by nature, not light and airy like a classic layer cake.
  • Use fresh dairy in particular, fresh eggs.
  • Eggs are sometimes the only leavening that’s used in pound cake recipes. Again, this varies from recipe to recipe depending on the flavor and baker’s preference. This pound cake recipe does include both baking powder and baking soda to give lift to the batter.
  • Pound cakes are baked in an angel food pan or bundt pan most often, and not in layers. The batter for this pound cake will fit in a bundt pan.
  • Pound cakes come in a variety of flavors with the most common being vanilla, lemon and chocolate.
  • Pound cakes freeze extremely well. Thaw in the fridge overnight for the best result. You can freeze this cake for up to 2 months.
  • Store leftover orange pound cake on the counter for up to 4 days or chilled for up to 1 week.

More Southern Style Pound Cakes to Make

There’s hardly an occasion where a pound cake wouldn’t be the ideal choice for dessert.

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Helpful Kitchen Items:

Orange Pound Cake

Prep Time20 minutes
Cook Time1 hour 30 minutes
Cooling time4 hours
Total Time5 hours 50 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: orange-cake-recipes, orange-lovers-pound-cake, orange-pound-cake
Servings: 16 slices
Calories: 456kcal


  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups butter (salted or unsalted) softened
  • 2 1/2 cups granulated sugar divided
  • 2 tsp pure vanilla extract
  • 1/3 cup fresh orange zest
  • 6 large eggs
  • 1/2 cup fresh orange juice
  • 1/2 cup milk or half and half
  • Orange Syrup:
  • 1/2 cup granulated sugar
  • 1/2 cup orange juice
  • Glaze:
  • 1 cup powdered sugar
  • 1/4 cup fresh orange juice
  • 1-2 Tbsp fresh orange zest


  • Preheat oven to 325°F. Grease and flour a standard 10-15 cup bundt pan, or spray with baking spray. Set aside.
  • To make Cake: In a medium size mixing bowl, use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.
  • Using an electric mixer, cream together butter, 2 1/2 cups sugar and vanilla for 2-3 minutes until fluffy.
  • Add eggs one at a time, beating well after each addition. Add orange zest, beating until combined.
  • Mix together 1/2 cup orange juice with milk. Lower the speed of the mixer and add juice-milk mixture alternately with sifted dry ingredients, beginning and ending with flour. Stop and scrape the sides of the bowl periodically.
  • Spread batter evenly in pan. Place into oven and bake for 75-80 minutes or until a cake tester inserted into the center comes back clean. Check halfway through baking and lay foil on top to prevent over browning, if needed.
  • To make Orange Syrup: Meanwhile, in a small saucepan over medium heat mix together remaining 1/2 cup sugar with reserved 1/2 cup orange juice. Simmer over medium heat just until sugar is dissolved. Set aside.
  • When cake is finished baking, use a long skewer to poke holes in the cake. Slowly spoon orange syrup over cake allowing it to sink in before adding more to the cake. Repeat process until all of the syrup is used. Cool cake completely in pan.
  • To make Glaze: In a small bowl mix together powdered sugar, orange juice and zest until fully combined. Flip pan and turn cake onto a serving platter or cake stand. Drizzle glaze over cooled cake.
  • Store cake in an airtight container chilled or at room temperature for up to 4 days.


You may dust this cake with powdered sugar and omit the glaze, if preferred.


Serving: 1serving | Calories: 456kcal | Carbohydrates: 66g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 290mg | Potassium: 137mg | Fiber: 1g | Sugar: 47g | Vitamin A: 694IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


      1. I haven’t tested this recipe in mini loaf pans, which I assume is what you’re referencing. It will work, I just can’t tell you a specific baking time. If you try it, let us know how it goes.

  1. I’m sorry Melissa I’m not sure exactly what’s going on with this recipe this is the first time I’ve ever made a pound cake I didn’t see any reference to adding the vanilla but being a person who’s baked before I did understand that needed to be added to the batter and did so. I see a reference to making two glazes one to soak into the cake while it’s warm and one that I use powdered sugar later but it makes a reference to using orange juice and after using a half cup for the soaking glaze I’m not sure how much orange juice to use with the powdered sugar glaze

    1. The vanilla is noted in the recipe instructions. It’s creamed together with the butter and sugar. The orange syrup is spooned over the cake after removing from the oven and the glaze is for after the cake is cooled and turned on to a serving platter. The amount of juice for the glaze is noted in the recipe, 1/4 cup.

  2. I am baking this as I type for our County 4H Adult Open Show bake off! I will let you know what the judges said. I am hopeful.

    1. You can make it ahead of time, just keep in an airtight container in the refrigerator. The glaze will solidify when chilled, that is normal.

  3. 5 stars
    I made this last year for my great neighbors who are most kind to us. They loved it and have talked about it all year. I’m now committed to making it again this year for their Christmas dinner with their family. I hope it’s as nice again this year. It is moist and delicious and they love it. This year I’m making one for my family as well. Good recipe and most simple and easy to put together.

  4. 5 stars
    I made this with my partner and we used gluten-free flour and vegan butter, and it was delicious!!

      1. 5 stars
        I just made this orange Pound cake and it was absolutely delicious. I had to improvise because I ran out of milk, so I ended up using sour cream diluted in some water. The orange juice I made I left all the pulp and omg it gave the cake a delicious flavor. Thank you so much for the recipe , this cake just became our favorite.

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