Orange Pound Cake with Glaze

This Orange Pound Cake bursts with fresh citrus flavor from both orange zest and juice The crumb is tender buttery and stays moist for days making it a classic treat for dessert brunch or your afternoon coffee The simple orange glaze adds that perfect finishing touch and keeps you coming back for just one more slice

What Makes It Special

• Bright and bold orange flavor in every bite thanks to zest and juice
• Stays moist and tender even after a few days
• Simple pantry and fridge ingredients
• Ready to impress for holidays gatherings or just because

My first time making this I needed a simple but festive dessert for a winter brunch My family could not believe how much pure orange essence was packed inside It disappeared before I could even serve coffee

What You’ll Need

• All purpose flour: the base gives the cake soft structure Be sure to spoon and level for accurate measuring Fresh flour leads to the most tender crumb
• Baking powder: helps the cake rise so check your tin for freshness before using
• Fine sea salt: balances the sweetness and sharpens citrus notes Taste your salt to make sure it is not too mineral heavy
• Granulated sugar: sweetens and also soaks up orange zest releasing extra citrus aroma
• Orange zest: for intense orange fragrance Use a microplane to grate only the bright skin and none of the bitter white pith Choose oranges that feel heavy for their size and have a strong scent
• Unsalted butter: provides that signature pound cake richness and keeps the crumb moist Make sure it is truly softened so it mixes smoothly
• Large eggs: bind everything and create structure Room temperature eggs will mix in best
• Vanilla extract: brings warmth and complements the orange flavor Look for one made with real vanilla beans
• Sour cream: adds tenderness and a bit of tanginess which keeps the cake moist for days Full fat versions are best
• Fresh orange juice: layers on more fruit flavor Squeeze your own for the brightest taste
• Powdered sugar: the key to a silky smooth glaze Sift if yours is lumpy
• For the orange glaze: a bit more zest and juice brings pure zing to the icing Adjust the orange juice for either a thick or thin drizzle

Let’s Cook This Together

Prepare Your Pan:

Grease a 9 by 5 inch loaf pan well and dust with flour or line with parchment paper to prevent sticking and get a perfect release

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder and salt making sure all powders are fully blended so the cake rises evenly

Infuse the Sugar with Orange:

Combine your sugar with orange zest in another bowl Rub with your fingertips until the sugar looks pale orange and smells deeply fragrant This ensures citrus flavor throughout

Cream the Butter and Orange Sugar:

Beat softened butter with orange sugar until the mixture turns fluffy and pale This takes about three to five minutes and helps your cake rise high

Mix in Wet Ingredients:

Add eggs one by one mixing until each is fully absorbed Stir in vanilla sour cream and fresh orange juice until you have a smooth bright batter

Combine Dry and Wet Mixtures:

Add the flour mixture to your wet ingredients a little at a time Stir by hand or low speed mixer just until everything is combined The batter should stay thick Do not overmix or your cake may be tough

Bake the Cake:

Spread the batter evenly in the prepared pan Bake on the center rack for about fifty five to sixty five minutes A toothpick should come out clean or with just a few crumbs Tent the top with foil after about forty five minutes if it starts browning too much

Cool the Cake:

Let your cake rest in the pan for ten minutes then turn it out gently onto a wire rack to finish cooling This helps keep the crust crisp and crumb moist

Make the Orange Glaze:

Whisk powdered sugar orange juice and zest in a bowl until smooth and pourable The more juice you use the thinner your glaze will be

Glaze and Serve:

Once your cake is completely cool drizzle glaze back and forth so every bite has a sweet tangy finish Let the glaze set then slice and serve

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Good to Know

• Packed with vitamin C from fresh oranges
• Great for making ahead since it stays moist
• Freezes beautifully for up to two months
• A thicker glaze means sweeter bites while a thinner one gives a fresh look

I have always loved the golden crust infused with those little flecks of zest Sometimes I sneak a warm slice from the middle with a bit of glaze dripping down the side The taste always takes me right back to my grandmother’s kitchen

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Keeping It Fresh

This cake will stay soft on the counter for a few days if you wrap it tightly in plastic or an airtight container If you want to enjoy it longer keep it chilled in the fridge It also freezes well so you can save half for another week Thaw overnight on the counter or in the fridge before adding the glaze

Easy Ingredient Swaps

No sour cream on hand Greek yogurt makes a great substitute and keeps things moist For extra tang use lemon zest along with orange zest to bring out more citrus complexity Try swapping in Meyer lemons for a floral twist Or fold in a handful of mini chocolate chips for an orange chocolate delight

How to Serve It Right

Serve thick slices on their own with tea or coffee For a special dessert add a cloud of lightly sweetened whipped cream or a scoop of vanilla ice cream A drizzle of warm orange syrup can also make it extra special Slice the cake with a serrated knife for clean edges and wipe between cuts for beautiful presentation

Behind the Dish

Pound cake has always been a celebration dessert in my house Adding orange is our way of bringing a little sunshine to cold winter afternoons It started as an experiment when I had extra oranges from holiday gifting and now we make it year round for birthdays and gatherings The aroma of orange zest and vanilla baking is pure comfort

Recipe FAQs

→ How do I ensure a moist cake?

Use softened butter and room temperature eggs, and avoid overmixing the batter. Sour cream also adds extra moisture and tenderness.

→ Can I make this loaf ahead of time?

Yes! It stays soft and fresh at room temperature for 2-3 days when stored in an airtight container. Glaze just before serving for best results.

→ What is the best way to zest an orange?

Use a microplane or fine grater, avoiding the bitter white pith under the skin for pure, bright flavor.

→ Can I freeze leftovers?

Absolutely. Wrap the cooled loaf tightly in plastic and foil. Freeze up to 2 months; thaw overnight in the fridge and glaze before serving.

→ How do I prevent the top from over-browning?

After about 45 minutes in the oven, tent the loaf with foil to keep the top golden without getting too dark.

→ Is there an easy way to boost orange flavor?

Brush the warm cake with simple orange syrup (orange juice and sugar) before glazing to really intensify the citrus notes.