Quick Delicious Orange Pound

This orange pound cake brings the perfect balance of bright citrus flavor and classic buttery richness. It’s a quick and straightforward recipe that delivers a tender, moist cake ideal for sharing anytime you want a sweet treat with a fresh twist.

I first baked this cake for a weekend brunch and was amazed at how the orange flavor brightened up the entire kitchen. Now it’s my go-to cake to bring when friends come over.

Ingredients

• One and a half cups allpurpose flour: – provides structure sift for best results
• One teaspoon baking powder: – acts as a leavening agent for fluffiness
• Quarter teaspoon salt: – balances sweetness and enhances flavor
• Half a cup unsalted butter softened: – gives the cake richness and tenderness room temperature is key
• One cup granulated sugar: – sweetens and helps with the cake’s crumb
• Two large eggs: – bind the ingredients and add moisture fresh eggs make a difference
• One teaspoon vanilla extract: – adds depth to the flavor profile
• Zest of two medium oranges: – essential for that fresh citrus aroma and taste use organic if possible
• Half a cup freshly squeezed orange juice: – ensures natural orange flavor, avoid bottled for best results
• Half teaspoon baking soda: – helps with leavening combine with acidic orange juice for lift
• Half cup powdered sugar (optional for glaze): – adds sweetness and a smooth finish
• One to two tablespoons orange juice (for glaze): – used to thin the glaze to the right consistency

Instructions

Sift the Dry Ingredients:

In a medium bowl whisk together the flour baking powder and salt until evenly combined. This step ensures your cake will be light and airy without pockets of baking powder.

Cream the Butter and Sugar:

In a large mixing bowl beat the softened butter with the sugar on medium speed until light fluffy and pale in color about five minutes. This incorporates air essential for a tender crumb.

Add Eggs and Flavorings:

Beat in the eggs one at a time making sure each is fully incorporated before adding the next. Stir in the vanilla extract and fresh orange zest which brings brightness to every bite.

Combine Wet and Dry Ingredients:

Gradually add the flour mixture alternately with the orange juice beginning and ending with the flour mixture. Stir gently after each addition until just combined to avoid overmixing which can toughen the cake.

Incorporate Baking Soda:

Add the baking soda and fold it into the batter gently. The acid from the orange juice reacts with the soda to help the cake rise beautifully.

Prepare for Baking:

Grease and flour a 9 by 5 inch loaf pan thoroughly. Pour the batter in and smooth the top with a spatula for even baking.

Bake:

Place the pan in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean which indicates doneness.

Cool the Cake:

Allow the cake to rest in the pan for 10 minutes to set up before turning out onto a wire rack to cool completely. This prevents the cake from breaking apart.

Make the Glaze (Optional):

Whisk powdered sugar with orange juice one tablespoon at a time until smooth and pourable. Drizzle this glossy glaze over the cooled cake to add a zesty finish and extra sweetness.

I love using fresh orange zest in this recipe because it transforms a simple cake into something fragrant and joyful. One time I made this for a family gathering and the citrus notes immediately sparked a flood of summer memories for everyone. It’s a small ingredient with a big emotional impact.

Storage Tips

Store leftover pound cake airtight at room temperature for two to three days to retain moisture. For longer storage wrap tightly in plastic wrap then foil and freeze up to three months. Thaw at room temperature before serving.

Ingredient Substitutions

Swap half the allpurpose flour with whole wheat flour for a nuttier flavor and added fiber. Use melted coconut oil instead of butter for a dairy-free version. Fresh lemon zest and juice can replace orange for a different citrus twist.

Serving Suggestions

Slice and serve plain with coffee or tea for a simple treat. Pair warm slices with vanilla ice cream or a dollop of whipped cream for dessert. Add fresh berries on the side to brighten and balance the richness of the cake.

This orange pound cake is bright and tender, perfect for brunch or dessert. Use fresh oranges for the best flavor.

Your Recipe Questions Answered

→ How do I ensure the cake is moist?

Using softened butter and fresh orange juice helps keep the cake tender. Avoid overbaking to retain moisture.

→ Can I substitute any ingredients?

All-purpose flour is essential for structure, but you can experiment with cake flour for a lighter crumb. Fresh orange zest and juice are key for flavor.

→ What is the purpose of baking soda in this cake?

Baking soda helps the batter rise and creates a tender texture by reacting with the acidic orange juice.

→ How do I make the orange glaze?

Mix powdered sugar with 1 to 2 tablespoons of fresh orange juice until smooth, then drizzle over the cooled cake to add moisture and bright flavor.

→ Can this cake be stored?

Store in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.