This orange pound cake is the ultimate treat for citrus lovers. It’s infused with fresh orange zest, soaked in a sweet orange syrup, and drizzled with a delicate orange glaze. Moist, zesty, and bursting with flavor, it’s perfect for any occasion.
INGREDIENTS YOU’LL NEED:
For the Cake:
- 1 cup unsalted butter (softened)
- 1 cup caster sugar (or granulated sugar)
- 3 large eggs (room temperature)
- Zest of 3 large oranges
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full-fat milk
For the Orange Syrup:
- 3 tbsp freshly squeezed orange juice
- 1/3 cup caster sugar
For the Optional Orange Drizzle:
- 3 tbsp powdered sugar
- 2-3 tsp fresh orange juice
HOW TO MAKE THE BEST ORANGE POUND CAKE:
STEP-BY-STEP INSTRUCTIONS:
- Prepare the Pan and Preheat the Oven: Preheat your oven to 340°F (170°C). Grease a 9×5 inch loaf pan with butter or nonstick spray, and line it with parchment paper, leaving extra paper hanging over the sides for easy cake removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer. Beat for about 3-4 minutes, or until the mixture becomes pale, fluffy, and creamy.
- Add the Eggs and Orange Zest: Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. After the eggs are mixed in, add the zest of 3 large oranges and stir until evenly distributed, giving the batter a bright, citrusy aroma.
- Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour, and mix just until combined. The batter should be smooth, creamy, and slightly thick.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 1 hour and 10 minutes. After 50 minutes, check for browning. If the top is getting too dark, cover the cake loosely with aluminum foil for the remaining baking time. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Prepare the Orange Syrup: While the cake is baking, prepare the orange syrup. In a small saucepan, combine the freshly squeezed orange juice and caster sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture forms a smooth syrup. Set aside.
- Soak the Cake with Syrup: Once the cake is done baking, remove it from the oven and, while still warm and in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the orange syrup over the cake, allowing it to soak into the cake and enhance its flavor and moisture. Let the cake cool in the pan for about 20 minutes, then carefully transfer it to a wire rack to cool completely.
- Make the Optional Orange Drizzle: For an extra layer of citrus sweetness, mix the powdered sugar and fresh orange juice in a small bowl to create a simple glaze. Adjust the consistency by adding more juice or sugar, depending on how thick or thin you like your drizzle. Once the cake has completely cooled, drizzle the glaze over the top, letting it gently cascade down the sides.
HELPFUL TIPS:
- Make sure the butter is at room temperature before you start. Softened butter ensures the best texture for your cake batter.
- The key to a light and fluffy cake is not to overmix once the dry ingredients are added. Stir just until combined to avoid a dense cake.
- Use freshly squeezed orange juice and fresh orange zest for the most vibrant flavor. Bottled juice won’t provide the same level of freshness.
- To prevent the cake from drying out, be sure to pour the syrup over the cake while it’s still warm. This helps the cake absorb all that sweet, zesty goodness.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 10-12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- If you prefer a slightly less sweet cake, you can reduce the amount of sugar in the syrup or omit the glaze. The cake will still be deliciously moist and flavorful.
- Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices individually for up to 3 months. Thaw at room temperature before serving.
FREQUENTLY ASKED QUESTIONS:
Can I use orange extract instead of fresh oranges?
Yes, you can use orange extract if fresh oranges aren’t available. However, fresh orange zest and juice provide the best natural flavor. If using extract, start with 1 tsp of orange extract in place of the zest and juice, adjusting to taste.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes even better the next day as the orange flavors continue to develop. You can bake it a day in advance and store it covered at room temperature. Add the glaze just before serving.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking mix that contains xanthan gum. The texture may vary slightly, but it should still turn out moist and flavorful.
STORAGE INSTRUCTIONS:
- At Room Temperature: Store the cake in an airtight container for up to 3 days.
- In the Refrigerator: This cake can be refrigerated for up to 1 week. Bring it to room temperature before serving for the best flavor.
- Freezer: Freeze individual slices by wrapping them tightly in plastic wrap and placing them in an airtight container. Frozen slices will keep for up to 3 months.
RELATED RECIPES:
If you liked this recipe, you’ll definitely enjoy these other citrus-inspired delights:
- Lemon Poppy Seed Pound Cake
- Orange Ricotta Cookies with Glaze
- Classic Lemon Drizzle Cake
- Orange Creamsicle Cake
CONCLUSION:
This Best Orange Pound Cake is a bright and refreshing dessert that’s sure to impress. The combination of tender cake, zesty orange syrup, and optional orange drizzle creates a treat that is perfect for spring gatherings, holiday celebrations, or just as a delightful anytime dessert. Serve it with a cup of tea or coffee for a perfect pairing!
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Best Orange Pound Cake
Description
This orange pound cake is the ultimate treat for citrus lovers. It’s infused with fresh orange zest, soaked in a sweet orange syrup, and drizzled with a delicate orange glaze. Moist, zesty, and bursting with flavor, it’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup caster sugar (or granulated sugar)
- 3 large eggs (room temperature)
- Zest of 3 large oranges
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup full-fat milk
For the Orange Syrup:
- 3 tbsp freshly squeezed orange juice
- 1/3 cup caster sugar
For the Optional Orange Drizzle:
- 3 tbsp powdered sugar
- 2–3 tsp fresh orange juice
Instructions
- Prepare the Pan and Preheat the Oven: Preheat your oven to 340°F (170°C). Grease a 9×5 inch loaf pan with butter or nonstick spray, and line it with parchment paper, leaving extra paper hanging over the sides for easy cake removal.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer. Beat for about 3-4 minutes, or until the mixture becomes pale, fluffy, and creamy.
- Add the Eggs and Orange Zest: Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. After the eggs are mixed in, add the zest of 3 large oranges and stir until evenly distributed, giving the batter a bright, citrusy aroma.
- Combine the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the milk. Start and end with the flour, and mix just until combined. The batter should be smooth, creamy, and slightly thick.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 1 hour and 10 minutes. After 50 minutes, check for browning. If the top is getting too dark, cover the cake loosely with aluminum foil for the remaining baking time. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Prepare the Orange Syrup: While the cake is baking, prepare the orange syrup. In a small saucepan, combine the freshly squeezed orange juice and caster sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture forms a smooth syrup. Set aside.
- Soak the Cake with Syrup: Once the cake is done baking, remove it from the oven and, while still warm and in the pan, poke holes all over the surface with a skewer or toothpick. Slowly pour the orange syrup over the cake, allowing it to soak into the cake and enhance its flavor and moisture. Let the cake cool in the pan for about 20 minutes, then carefully transfer it to a wire rack to cool completely.
- Make the Optional Orange Drizzle: For an extra layer of citrus sweetness, mix the powdered sugar and fresh orange juice in a small bowl to create a simple glaze. Adjust the consistency by adding more juice or sugar, depending on how thick or thin you like your drizzle. Once the cake has completely cooled, drizzle the glaze over the top, letting it gently cascade down the sides.
Notes
- If you prefer a slightly less sweet cake, you can reduce the amount of sugar in the syrup or omit the glaze. The cake will still be deliciously moist and flavorful.
- Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze slices individually for up to 3 months. Thaw at room temperature before serving.