Orange Pound Cake

This buttery, delicious Orange Pound Cake is moist and soft with a light citrus flavor. If you are a fan of pound cakes, you will love this recipe!

How to Make Orange Pound Cake

You can find the full, printable recipe at the bottom of this post. Here is a quick look at our steps!

• Grease and flour a tube pan or bundt pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
• Cream the softened butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.

• Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
• Add the buttermilk, orange juice, orange extract, orange zest, and vanilla extract into a measuring cup or bowl. The buttermilk may thicken when the orange juice is added.
• With the mixer on low speed, add the flour mixture alternately with the buttermilk mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the buttermilk mixture. Mix just until blended.

• Scoop/spoon the batter into a prepared tube pan. Use the back of a spoon to smooth over the top to level.
• Bake at 325 degrees F for 60-70 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
• This recipe makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

Simple Orange Glaze

We used a very simple orange glaze to top off our cake once it had cooled. This is optional but dresses up the cake a bit while added a boost of orange flavor.

We combined powdered sugar, a bit of orange extract, milk, and a pinch of salt and then drizzled it over the cake using a disposable piping bag with the tip snipped away. If the glaze is too thick, add a bit more milk- if too thin, add a bit more powdered sugar.

We sprinkled the top with additional orange zest. (You could spoon the glaze onto the cake if you would rather!)

More Orange Cakes

Not only do we have more pound cakes to share with you (lemon pound cake, buttermilk pound cake, marble pound cake, and more), we also have many more orange cakes to share as well!

Some of our favorites are our Orange Velvet Cake, Orange Dreamsicle Cake, and Orange Cranberry Cake.

Thanks so much for stopping by today! We hope that you enjoy this Orange Pound Cake as much as we have. Make sure to stop by our full collection of cake recipes as well as our free cake decorating tutorials!

Orange Pound Cake

BY Melissa and Bebe

This soft, moist, and buttery pound cake is so simple to make and has a light citrus flavor.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Course: Dessert

Servings: 15

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Ingredients

• ▢ 3 sticks (339g) unsalted butter, softened 339 g unsalted butter, softened
• ▢ 3 cups (600g) sugar
• ▢ 5 large eggs, room temperature (you can warm them in a bowl of warm water if you are in a hurry)
• ▢ 3 cups (342g) cake flour (not self rising)
• ▢ ½ teaspoon (2g) baking powder
• ▢ ½ teaspoon salt
• ▢ Zest of 3 oranges approximately 3 tablespoons
• ▢ 1 tablespoon plus 2 teaspoons orange extract (16g)
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ ¼ cup fresh orange juice (approximate amount of juice in one orange)
• ▢ 1 cup (235g) Buttermilk

For the Orange Glaze

• ▢ 2 cups powdered sugar sifted
• ▢ ½ teaspoon orange extract (you could also use orange juice)
• ▢ Pinch of salt
• ▢ 1-2 tablespoons Milk (Start with 1 tablespoon and increase a teaspoon at a time to reach desired consistency.)

Instructions

• Grease and flour a tube pan or bundt pan. Preheat oven to 325 degrees F
• In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later.
• Cream the softened butter with the paddle attachment in your mixer on medium speed until smooth. Gradually add the sugar and mix until lightened in color and fluffy 3 to 5 minutes.
• Add the eggs one at a time, mixing after each until the yellow of the yolk blends in.
• Add the buttermilk, orange juice, orange extract, orange zest, and vanilla extract into a measuring cup or bowl. The buttermilk may become more thick when the orange juice is added.
• With the mixer on low speed, add the flour mixture alternately with the buttermilk mixture. Begin and end with the dry ingredients. We do three additions of the flour mixture and two of the buttermilk mixture. Mix just until blended.
• Scoop/spoon the batter into a prepared tube pan. Use the back of a spoon to smooth over the top to level.
• Bake at 325 degrees F for 60-70 minutes or until a toothpick comes out clean (or with just a few crumbs attached.) Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
• This recipe makes approximately 8 cups of batter.
• Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

For the Easy Orange Glaze

• Combine sugar, extract/juice, milk, and salt in a bowl and stir until smooth.
• Adjust consistency to your liking. To thicken, add more powdered sugar. If too thick, add additional milk or juice bit by bit. Apply the glaze by spooning it over the cooled cake or by spooning into a disposable piping bag with the tip snipped away.

Storage

• This cake is fine to sit at room temperature in an airtight container or under a cake dome. After a few days, we like to move it to the refrigerator for freshness.

Notes

Freezing: This cake can be wrapped and frozen for up to three months! Wrap tightly in plastic wrap, followed by foil. To thaw, place in the refrigerator the night before, still wrapped. Move to room temperature the next morning. 

Substitution for Cake Flour: If you have no cake flour, here is a substitution: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.

Substitute for Buttermilk: No Buttermilk? Here is a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 cup mark. Stir and allow to sit for a minute or two to thicken.

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