The burst of citrus in this Orange Pound Cake makes it a year-round treat. The buttery dense pound cake is filled with the bright flavor of fresh orange, making it both delicious and refreshing.
Orange Lovers Pound Cake
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.
Other Pound Cakes to Add to the Menu
Cold weather options such as pumpkin spice pound cake and eggnog pound cake are a given for our Christmas desserts. And to feed my banana pudding obsession, I've even developed a recipe for banana pudding pound cake, and a dreamy vanilla glazed coconut cream pound cake, among many others.
How Pound Cakes Differ from Layer 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Pound cakes were originally made using a pound of butter, flour, sugar and eggs hence the name.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.
- 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.
- Pound cakes are baked in an angel food pan or bundt pan most often, and not in layers.
- 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 may also enjoy these glazed orange muffins from i heart naptime.
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Helpful Kitchen Items:
Orange Pound Cake
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups butter (salted or unsalted) softened
- 3 cups granulated sugar divided
- 2 tsp pure vanilla extract
- ⅓ cup fresh orange zest
- 6 large eggs
- 1 cup fresh orange juice divided
- ½ cup milk or half and half
- 1 cup powdered sugar
- ¼ 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.
- 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 ½ cups sugar and vanilla for 2-3 minutes until fluffy.
- Add eggs one at a time, beating well after each addition. Add zest, beating until combined.
- Mix together ½ cup orange juice with milk. Lower the speed of the mixer and add alternately with 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, mix together remaining ½ cup sugar with ½ 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. Spoon glaze over cake allowing to sink into warm cake. Cool cake completely in pan.
- To make glaze: In a small bowl mix together powdered sugar, orange juice and zest until fully combined. Turn cake onto a platter or cake stand. Drizzle over cooled cake.
- Store cake in an airtight container chilled or at room temperature.