I’m so excited to share this orange pound cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends.
The original recipe comes from my grandmother, who got it from her mother – it’s a traditional family recipe that’s been passed down for generations. The first time I made it, I was a bit skeptical – I mean, who needs orange in their pound cake?
But one bite and I was hooked! The combination of the moist cake, the sweetness of the sugar, and the tanginess of the orange zest is absolute perfection.
And let’s not forget the smell – oh my goodness, the aroma that fills your kitchen while it’s baking is just incredible. It’s like a big ol’ hug in a pan.
I’ve served this cake at countless family gatherings, birthday parties, and even just as a special treat on a Tuesday (no judgments here!) My kids love helping me mix the batter and adding the orange zest – they get so excited when they see the bright orange color.
And trust me, this cake is perfect for any occasion – whether you’re celebrating a milestone or just need a pick-me-up on a tough day. So grab your apron and let’s get baking!
Orange Pound Cake
4.6 from 1301 votes
A classic pound cake infused with fresh orange zest and juice for a bright citrus flavor. This dense yet tender loaf is perfect for breakfast, dessert, or an afternoon snack.
2Grease a 9×5 inch loaf pan with butter or nonstick spray, then dust with flour, tapping out the excess.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the orange zest and orange juice until combined.
5In a separate bowl, whisk together the flour, baking powder, and salt.
6Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture.
7Mix on low speed just until smooth, being careful not to overmix.
8Pour the batter into the prepared loaf pan and spread it evenly.
9Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
10If the top browns too quickly, tent loosely with foil after 40 minutes.
11Let the cake cool in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely, about 1 hour.
12While the cake cools, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth.
13Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.
14Let the glaze set for 10 minutes before slicing and serving.
For the best texture, ensure all ingredients are at room temperature. You can substitute buttermilk with 1/2 cup milk mixed with 1/2 tablespoon lemon juice, let sit for 5 minutes. Store the cake wrapped in plastic wrap at room temperature for up to 3 days.
Watch Video Of How Orange Pound Cake Works
This orange pound cake recipe is truly a staple in our household – we love serving it at family gatherings or just enjoying it as an everyday treat. The best part?
It freezes beautifully – so feel free to make extra loaves ahead of time and stash them away for future meals. When you’re ready to serve it again, simply thaw overnight or reheat individual slices for 15-20 seconds in the microwave.
❓ Frequently Asked Questions About Orange Pound Cake
What is pound cake?
Pound cake is a type of cake that originated in Europe, made with flour, sugar, eggs, and butter. It’s called ‘pound’ because it traditionally used a pound each of these four main ingredients. Over time, recipes have evolved to include various flavors and ingredients like nuts, chocolate chips, or in this case – orange zest!
Can I use frozen oranges for this recipe?
While fresh oranges are always preferred, you can definitely use frozen oranges if that’s what you have on hand. Just thaw them first and then juice them as instructed in the recipe. Keep in mind that frozen oranges might not be as juicy as fresh ones, so you may need to adjust the amount of liquid accordingly.
How do I ensure my cake is evenly baked?
To ensure your cake is evenly baked, make sure to rotate it halfway through baking time. This will prevent hot spots and ensure that your cake bakes consistently throughout. Also, keep an eye on your oven temperature – if it’s running hot or cold, it can affect the final result.
Can I make this recipe gluten-free?
While traditional pound cakes rely on wheat flour for structure and texture, you can easily substitute with gluten-free flours like almond flour or coconut flour. However, keep in mind that gluten-free flours can behave differently in recipes – so some trial and error may be necessary to get it just right.
How long does this cake stay fresh for?
This cake will stay fresh for up to 5 days at room temperature or wrapped tightly in plastic wrap and stored at room temperature.
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