Orange Pound Cake

Orange Pound Cake made with freshly squeezed orange juice and orange zest is lightly brushed with an orange syrup then drizzled with an orange glaze. This pound cake is absolutely irresistible! It is very similar to the lemon loaf that I made back in December. As I was making the lemon loaf I knew that I wanted to try it out with oranges some day. That day came sooner than later since we have been “iced” in for the past four days. This rich and flavorful pound cake is certain to brighten any cold winters day. With the abundance of oranges in season right now, what are you waiting for?

Orange Pound Cake

Yield: 2 (9-inch) loaves


1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (from 6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup freshly squeezed orange juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the Orange Syrup:
1/2 cup fresh orange juice
1/2 cup sugar

For the Orange Glaze:
2 cups confectioners' sugar, sifted
4 to 6 tablespoons fresh orange juice


Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess. Line the bottoms with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another small bowl, combine orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes.
While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat.
Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.
To make the orange glaze, in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.

Source: adapted from Dinner and Dessert

26 Responses to “Orange Pound Cake”

  1. #
    happywhennothungry — February 4, 2011 @ 9:04 am

    Wow this looks so tasty and beautiful! I love the looks of that orange glaze… yum! I will definitely have to try this!

  2. #
    The Food Hound — February 4, 2011 @ 9:08 am

    Anything lemon or orange is a keeper in my book! We were going to do an orange cake for our wedding cake, but the bakery went under (boo!) and we switched to my second favorite, carrot cake. I must try this recipe! Perfect for winter!! And I bet the batter is pretty good, too 🙂

  3. #
    Junia @ Mis Pensamientos — February 4, 2011 @ 9:09 am

    oooo i love how you put freshly squeezed orange juice into your bread! i was experimenting with freshly pressed fruit juices in my baking, but i haven’t found a winner yet. this pound cake looks heavenly!

  4. #
    jenna laughs — February 4, 2011 @ 10:01 am

    I love this! Citrus is one of my most favorite flavors. I put lemon or orange zest in everything I can. I like how this is orange cake, orange syrup and orange glaze. Yum yum yummm!

  5. #
    Nina — February 4, 2011 @ 10:10 am

    Ohhhh, Christina! This looks so delicious. I have a box of oranges that need to be used- this would be great! The glaze looks perfect. Beautiful job!

  6. #
    Meg — February 4, 2011 @ 11:05 am

    Oooh, that looks amazing! Love the glaze on top. I’m a huge fan of oranges and just bought orange extract, actually . . . this might be a fun project!

  7. #
    briarrose — February 4, 2011 @ 12:46 pm

    Beautiful. I love the orange flavor.

  8. #
    Lindsay @Eat, Knit, Grow — February 4, 2011 @ 3:56 pm

    Yum! Looks delicious!

  9. #
    Holly B @ Recipes from a Normal Mum — February 4, 2011 @ 4:08 pm

    I make a similar cake that’s lemon flavoured but orange sounds much more suited to January’s cold months. Really warming and sunny. 🙂

  10. #
    Mary — February 4, 2011 @ 8:39 pm

    I’d really love to have a slice of this. It looks truly wonderful. I favor any dessert or sweet made with citrus and I know this would be no exception. That cake has beautiful color and a gorgeous crumb. I hope you have a great weekend. Blessings…Mary

  11. #
    — February 4, 2011 @ 11:10 pm

    My family would love this!

  12. #
    thoma — February 5, 2011 @ 1:05 am

    wow we are loving the citrus season here too…i already made one orange carrot walnut cake and this is going to be my next. thank you for sharing!

  13. #
    Lucie — February 5, 2011 @ 9:35 am

    Great to brighten up a cold day! I don’t bake with oranges enough, and this sounds like a must-try.

  14. #
    katshealthcorner — February 5, 2011 @ 5:05 pm

    This looks BEAUTIFUL!!! 🙂

  15. #
    Sara — February 5, 2011 @ 11:50 pm

    I love this recipe. I once made a lemon cake similar to this, and I bet orange is delicious as well.

  16. #
    Joni — February 12, 2011 @ 9:29 pm

    In the ingredients list you say 1 cup (2 sticks) of butter, but 1 cup of butter is only one stick. Which measurement is correct?

    • Joni replied: — February 12th, 2011 @ 9:31 pm

      I take that back, sorry! My brain has been a little slow on the math lately. This recipe looks delicious, though!

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  19. #
    Betsy — February 21, 2012 @ 11:50 pm

    Great idea! I make a lemon loaf too, but have never thought to make it with oranges. I’m sure its just as good. We just launched the all new and February is oranges month. If you’d like to link up your recipe, we’d love to have you!

  20. #
    Cheryl Ware — May 8, 2012 @ 9:56 pm

    I think that this is a very good summer cake as well. I don’t think that it should be limited to any season, but would be wonderful any time of the year. Thanks I’ve been looking for a good orange cake recipe.

  21. #
    MGOB — June 20, 2012 @ 8:38 am

    Baking this right now but in a bundt pan. I hope it comes out as wonderfully as yours did! The batter was fantastic!! Thank you for posting this!

  22. #
    Dawn F — January 16, 2013 @ 5:50 pm

    This orange pound cake is AMAZING!! Best orange pound cake I ever ate. Moist and wonderful. Will try it in a bundt pan. I think everyone will love it. Thank you for your wonderful recipe,

  23. #
    April — January 21, 2013 @ 1:29 pm

    I’ve made this recipe twice, my family LOVES it.
    Its perfect and moist.
    The second time I didn’t have confections sugar and made with a brown sugar glaze, it was alright, but the original glaze was better.
    Thanks for such a wonderful recipe! 🙂

  24. #
    Maureen — March 20, 2014 @ 12:37 pm

    I am not sure you are still working on this site but I found your recipe after trying many others and yours is by far the best. Everyone who tried it loved it and I made it again to give to my kids teachers. Thanks for sharing this recipe.

  25. #
    Courtney — May 11, 2015 @ 4:07 am

    I made this for mother’s day this evening and it was absolutely incredible… The best orange cake I’ve ever had. I used Kerrygold salted butter and omitted the called-for salt, but otherwise followed the recipe to a T and it was divine. This is an heirloom recipe for sure!

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