Dessert

Orange Pound Cake with Orange Glaze Recipe

ByCharlotte Montgomery November 30, 2025November 30, 2025

Introduction

This Orange Pound Cake is a delightful twist on the classic dessert, bursting with fresh citrus flavor. Moist and tender with a bright orange glaze, it’s perfect for any occasion or a simple afternoon treat.

A close-up view of a lemon pound cake loaf with a moist, dense, golden yellow crumb inside and a light brown crust on the outside. The top has a drizzle of white icing creating irregular thin lines that add a glossy texture. At the very top and slightly to the side, there is a bright yellow lemon slice and a small green mint leaf, adding fresh colors to the cake. In front of the loaf, part of a sliced piece is visible, showing the same layered texture with icing on top. The cake rests on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (spooned and leveled)
1½ teaspoons baking powder
½ teaspoon fine sea salt
1¼ cups granulated sugar
2 tablespoons orange zest (from 2 large oranges)
1 cup unsalted butter (2 sticks, softened)
3 large eggs (at room temperature)
1 tablespoon vanilla extract
¼ cup sour cream (at room temperature)
¼ cup fresh orange juice
1 cup powdered sugar
2 to 3 tablespoons orange juice
½ teaspoon orange zest

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or grease and line it with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In another bowl, combine the sugar and orange zest. Rub them together with your fingers until the oils from the zest are released and the sugar becomes fragrant and slightly colored.
Step 4: In a large mixing bowl, add the orange-infused sugar and butter. Beat with a mixer until light and fluffy, about 3 to 5 minutes.
Step 5: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, sour cream, and orange juice until combined.
Step 6: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
Step 7: Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. After 45 minutes, loosely cover the cake with aluminum foil to prevent over-browning on top.
Step 8: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled pound cake.
Step 10: Carefully slice and serve. Enjoy!

Tips & Variations

For extra citrus flavor, add a teaspoon of orange extract along with the vanilla.
Use blood oranges for a vibrant color and a slightly different taste.
To make the cake dairy-free, substitute sour cream with coconut yogurt and use a plant-based butter.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze wrapped tightly for up to 2 months. Reheat slices gently in the microwave for 10-15 seconds to regain softness.

How to Serve

A loaf of yellow pound cake with a golden brown crust sits on crinkled brown parchment paper over a white marbled surface. The cake is sliced into thick pieces, revealing a moist, soft, and dense texture inside that is pale yellow. A smooth, creamy white glaze with streaks of light yellow is drizzled unevenly over the top of the cake. On top, there is a bright orange slice and a small fresh green mint leaf placed near the center. The background is blurred and shows a white jar-like object. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled orange juice instead of fresh?

Fresh orange juice is best for the brightest flavor, but you can use bottled juice if needed. Choose a high-quality, pulp-free variety for the best results.