Why You’ll Love This Recipe
This Orange Pound Cake is simple yet elegant, with a tender crumb and bright citrus flavor. It uses everyday ingredients, requires minimal effort, and produces bakery-quality results. The cake keeps well, slices cleanly, and works for multiple occasions.
Orange Pound Cake: A Moist, Buttery Classic with Bright Citrus Flavor
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
A moist and buttery orange pound cake infused with fresh orange zest and juice, delivering a bright citrus flavor in every dense and tender slice.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in orange zest, orange juice, and vanilla extract.
- Add dry ingredients alternately with milk, mixing until just combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, drizzle with a simple orange glaze.
- Use fresh orange juice for best results.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter is the foundation of this cake. It provides richness, structure, and the signature dense yet tender pound cake texture.
Granulated sugar sweetens the cake while also helping to create a soft, moist crumb when creamed with butter.
Eggs add structure and stability. They also contribute to the cake’s smooth texture and rich mouthfeel.
Fresh orange zest is essential for flavor. It contains the natural oils that give the cake its bright citrus aroma.
Fresh orange juice adds moisture and reinforces the orange flavor without artificial additives.
All-purpose flour gives the cake its classic structure. It supports the dense crumb typical of pound cakes.
Baking powder provides gentle lift, preventing the cake from becoming too heavy.
Salt balances the sweetness and enhances the overall flavor.
Vanilla extract adds warmth and rounds out the citrus notes.
Milk helps create a smooth batter and contributes to the cake’s moist texture.
Directions
Preheat the oven to 170°C and grease a loaf pan thoroughly. Line it with parchment paper if desired for easy removal. In a large bowl, cream the butter and sugar together until light and fluffy. This step is important for achieving a tender texture.
Add the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture in stages, alternating with the milk and orange juice. Mix gently until just combined, being careful not to overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan briefly before transferring to a wire rack to cool completely.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields one loaf, serving 8 to 10 slices.
Preparation time is approximately 15 minutes.
Baking time is about 60 minutes.
Total time required is roughly 1 hour and 15 minutes.
Storage/reheating
Store the cake tightly wrapped at room temperature for up to three days. It can also be refrigerated for up to five days. For longer storage, freeze slices individually and thaw at room temperature before serving.
Variations and Customizations
Orange Pound Cake is highly adaptable and welcomes creative adjustments. For a stronger citrus profile, a simple orange glaze made with powdered sugar and orange juice can be poured over the cooled cake. This adds sweetness and an attractive finish.
You can also experiment with citrus combinations. Replacing part of the orange juice with lemon juice creates a brighter, tangier flavor. Adding a small amount of almond extract alongside vanilla gives the cake a subtle nutty depth.
For texture variation, poppy seeds or finely chopped nuts can be folded into the batter. These additions add interest without compromising the cake’s structure.
If you prefer a lighter version, substitute part of the butter with yogurt or sour cream. This maintains moisture while slightly reducing richness. The recipe is forgiving and allows for flexibility without sacrificing quality.
Nutrition and Dietary Info
This cake provides carbohydrates for energy and fats for richness and satiety. Oranges contribute vitamin C and natural antioxidants. Using moderate portions keeps this dessert balanced and enjoyable as part of a varied diet.
Expert Tips & Customizations
Use room-temperature ingredients
This ensures smooth mixing and even baking.
Do not overmix the batter
Overmixing can lead to a dense or tough texture.
Zest before juicing
Zesting whole oranges is easier and more effective.
Check doneness carefully
Ovens vary, so test with a skewer before removing.
FAQs
Can I use bottled orange juice?
Fresh juice is recommended for best flavor, but bottled can be used if necessary.
Can this cake be glazed?
Yes, an orange glaze pairs beautifully with this cake.
Why did my cake crack on top?
Cracking is normal for pound cakes and does not affect taste.
Can I make this cake in a bundt pan?
Yes, adjust baking time and ensure proper greasing.
How do I keep the cake moist?
Avoid overbaking and store it tightly wrapped.
Can I reduce the sugar?
Slight reduction is possible, but texture may change.
Is this cake freezer-friendly?
Yes, it freezes very well when wrapped properly.
Can I add chocolate?
Chocolate chips can be added, though they will alter the flavor balance.
What type of oranges work best?
Navel or Valencia oranges are ideal.
Can I make this cake dairy-free?
Use plant-based butter and milk alternatives.
Conclusion
Orange Pound Cake is a reliable, elegant dessert that celebrates simple ingredients and classic technique. With its moist crumb, balanced sweetness, and fresh citrus flavor, it is a recipe worth returning to again and again. Whether served plain or dressed up with a glaze, it delivers consistent results and timeless appeal.
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