Name: Orange Pound Cake with Orange Glaze Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup granulated sugar; 1 tablespoon orange zest; 1/2 cup unsalted butter (softened); 3 tablespoons olive or avocado oil; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup sour cream; 3 tablespoons orange juice; 2 tablespoons unsalted butter; 1 1/3 cups confectioners’ sugar; 1 tablespoon orange juice; Splash of milk (as needed)

Print Recipe· 4.4 from 7 reviews

If you ever find yourself craving a dessert that feels like a warm hug, look no further than this delightful Orange Pound Cake with Orange Glaze Recipe. It’s a beautifully moist and tender cake bursting with bright citrus flavor, crowned with a silky, sweet orange glaze that perfectly balances richness and zest. Whether you’re baking for a casual afternoon tea or a special occasion, this cake’s buttery crumb and fresh orange notes will make it an instant favorite that you’ll want to bake again and again.

Ingredients You’ll Need

Seven small white bowls are arranged on a white marbled surface, each holding different ingredients. Starting from the top left, the first bowl contains dark brown liquid, the next one to the right has a heap of white flour with a smaller mound of powder on top. Below the flour, two rectangular pale yellow blocks of butter sit in a bowl. To the right of the butter, a bowl holds a mound of white granulated sugar. On the bottom left, there is a bowl filled with six bright orange tangerines. Above the tangerines, another bowl holds two light brown eggs. The bowl at the bottom right contains a golden-yellow liquid, likely oil. The bowls vary in size and are spread out evenly. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Orange Pound Cake with Orange Glaze Recipe is chosen to craft a cake with tender texture, vibrant flavor, and just the right sweetness. You’ll find the ingredients simple but essential, working harmoniously to make the magic happen.

All-purpose flour (1 1/2 cup): Provides the structure and crumb that holds the cake together perfectly.
Baking powder (1 teaspoon): A gentle lift that ensures your cake rises just enough without being cakey.
Salt (1/2 teaspoon): Balances the sweetness and enhances all the flavors.
Baking soda (1/4 teaspoon): Works with the sour cream to create a tender crumb and slight rise.
Granulated sugar (1 cup): Sweetness and the foundation for that golden crust you’ll love.
Orange zest (1 tablespoon): Bursts of fresh citrus aroma and flavor that wake up every bite.
Unsalted butter (1/2 cup, softened): Richness and moistness come from this creamy base ingredient.
Olive or avocado oil (3 tablespoons): Adds moisture and keeps the cake tender without weighing it down.
Vanilla extract (1 teaspoon): Rounds out the flavors with a warm aromatic touch.
Large eggs (2): Bind everything together and contribute to the cake’s structure.
Sour cream (1/2 cup): Adds tang, keeps the texture soft, and gives a slight richness.
Orange juice (3 tablespoons): Infuses extra citrus flavor deep into the batter.
For the glaze: Unsalted butter (2 tablespoons), confectioners’ sugar (1 1/3 cups), orange juice (1 tablespoon), and a splash of milk—make this topping irresistibly smooth and zesty.

How to Make Orange Pound Cake with Orange Glaze Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F and lining a 9×5-inch loaf pan with parchment or greasing it well. This prep step ensures even baking and easy cake removal, so your stunning pound cake stays intact and beautiful.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination of dry ingredients will provide the perfect rise and structure without overpowering the cake’s delicate crumb.

Step 3: Combine Sugar and Orange Zest

In a large mixing bowl, add the granulated sugar and orange zest. Rub them together between your fingertips until fragrant — this simple trick releases essential oils from the zest, giving the cake its vibrant, fresh flavor right from the start.

Step 4: Cream Butter and Sugar Mixture

Add the softened butter to the sugar-zest mixture and beat with a hand mixer until the mixture becomes light and fluffy. This step is key to a tender and airy pound cake as it introduces air into the batter.

Step 5: Incorporate Oil, Vanilla, and Eggs

Mix in the oil, then vanilla extract, and add eggs one at a time, blending well after each addition. This ensures an even texture and the perfect balance of rich flavors in every slice.

Step 6: Alternate Adding Dry Ingredients and Wet Ingredients

Start by adding half of the dry flour mixture to the batter, mixing on low speed until just combined. Follow that with the sour cream and orange juice, mixing until smooth. Finally, add the remaining dry ingredients and gently fold everything together with a rubber spatula to prevent overmixing — overworked batter can lead to a dense cake.

Step 7: Bake the Cake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45 to 50 minutes, checking doneness by inserting a wooden skewer in the center—it should come out clean. Once baked, transfer the cake to a wire rack to cool completely before glazing.

Step 8: Prepare and Add the Orange Glaze

Melt the butter for the glaze in a small bowl. Mix in the confectioners’ sugar and orange juice until smooth, adding a splash of milk if needed to reach a thick but pourable consistency. Spoon this luscious glaze over the cooled cake, letting it cascade down the sides for an inviting finish.

How to Serve Orange Pound Cake with Orange Glaze Recipe

A golden-brown loaf cake with a rough textured top and visible crumb on the sides sits on a white parchment paper on a metal cooling rack. A white jug is pouring thick white cream onto the center of the cake’s top, forming a soft mound that contrasts with the cake's warm color. In the blurred background, there is a glass of milk, a white bowl with orange slices, and a metal whisk with a wooden handle next to a white cloth napkin on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation and offer extra bursts of flavor, consider garnishing your orange pound cake with thinly sliced fresh oranges, a sprinkle of extra orange zest, or even a few edible flowers. These simple touches instantly make your cake look bakery-worthy and add delightful brightness.

Side Dishes

Pair this moist and flavorful pound cake with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries on the side. These accompaniments complement the citrus notes and offer a pleasing contrast in textures and temperature, perfect for guests or a cozy treat.

Creative Ways to Present

Try serving the cake as mini loaf cakes for individual portions, or slice and layer with whipped mascarpone and berries to create an elegant dessert trifle. For brunch, offer thick slices alongside a pot of hot tea or coffee—this cake’s inviting aroma and flavor make every bite a moment to savor.

Make Ahead and Storage

Storing Leftovers

Once your Orange Pound Cake with Orange Glaze Recipe is fully cooled, store leftovers in an airtight container at room temperature for up to 3 days. This keeps the cake moist while preserving the glaze’s glossy finish and fresh flavor.

Freezing

You can freeze the cake without the glaze wrapped tightly in plastic wrap and then foil for up to 3 months. When ready, thaw the cake overnight in the refrigerator and add fresh glaze just before serving to maintain its luscious texture and taste.

Reheating

If you prefer a warm slice, gently reheat individual pieces in the microwave for 10 to 15 seconds or in a preheated 300°F oven for 10 minutes. This brings back that fresh-from-the-oven softness and enhances the citrus aroma beautifully.

FAQs

Can I use a different type of citrus for the glaze?

Absolutely! While this recipe calls for orange juice and zest, you can experiment with lemon or lime for a tart twist that still complements the pound cake wonderfully.

Is it okay to substitute the oil with all butter?

You can replace the oil with additional butter, but keep in mind that oil helps keep the cake extra moist and tender. Using all butter might make the cake a bit denser and richer.

How do I know when the cake is fully baked?

The best way to check is by inserting a wooden skewer or toothpick in the center. If it comes out clean or with just a few moist crumbs attached, the cake is done baking perfectly.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can enjoy a gluten-free version without sacrificing texture or flavor.

How long does the glaze stay fresh on the cake?

The orange glaze is best enjoyed within 1 to 2 days when it retains its shiny, soft texture. After that, it might set firmer or lose some of its fresh citrus scent.

Final Thoughts

This Orange Pound Cake with Orange Glaze Recipe is truly a treasure—simple ingredients come together to create a cake that’s bursting with bright zest and buttery goodness. Once you bake and taste it, I promise it will become one of your favorite go-to recipes for any occasion. So go ahead, gather your ingredients, and treat yourself and your loved ones to this irresistibly fresh and luscious cake today!