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Freshly baked loaf with a light orange glaze and tender golden interior

Orange Pound Cake

This Orange Pound Cake is a rich, buttery loaf cake flavored with fresh orange zest and juice, finished with an orange syrup and citrus glaze for a bright, tender dessert that feels classic, elegant, and deeply flavorful.
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Course: Brunch, Dessert
Cuisine: American
Keyword: Orange Pound Cake
Servings: 0

Ingredients

For the Pound Cake

  • 1 c unsalted butter at room temperature
  • 2 c granulated sugar
  • 4 extra-large eggs at room temperature
  • 1/3 c grated orange zest
  • 3 c all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 c freshly squeezed orange juice
  • 3/4 c buttermilk at room temperature
  • 1 tsp pure vanilla extract

For the Orange Syrup

  • 1/2 c fresh orange juice
  • 1/2 c sugar

For the Orange Glaze

  • 2 c confectioners’ sugar sifted
  • 4 to 6 tbsp fresh orange juice

Instructions

Prepare the Pound Cake

  • Preheat the oven to 350°F.
  • Grease the bottoms and sides of two 9 x 5-inch loaf pans. Dust the pans with flour and tap out any excess. Line the bottoms with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together until light and fluffy, about 5 minutes.
  • With the mixer running on medium speed, add the eggs one at a time, mixing well after each addition.
  • Add the orange zest and continue mixing until fully incorporated.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In a separate small bowl, combine the orange juice, buttermilk, and vanilla extract.
  • Add the flour mixture and the buttermilk mixture to the batter alternately, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix.
  • Divide the batter evenly between the prepared loaf pans and smooth the tops.
  • Bake for 40 to 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
  • Allow the loaves to cool in the pans for 10 minutes.

Prepare the Orange Syrup

  • While the cakes are cooling, combine the orange juice and sugar in a small saucepan over medium heat.
  • Stir until the sugar is completely dissolved, then continue cooking for 3 minutes. Remove from the heat.

Soak the Cakes

  • Remove the loaves from the pans and place them on a wire rack set over a baking sheet.
  • Use a toothpick to poke holes in the tops and sides of the loaves.
  • Brush the loaves generously with the orange syrup. Allow the syrup to soak in, then brush again as needed.
  • Let the cakes cool completely.

Prepare the Orange Glaze

  • In a small bowl, whisk together the sifted confectioners’ sugar and 4 tablespoons of orange juice until smooth and thick but pourable.
  • Add up to 2 more tablespoons of orange juice if needed to reach the desired consistency.
  • Pour the glaze evenly over the tops of the cooled loaves and allow it to drip down the sides.
  • Let the glaze set for about 15 minutes before slicing and serving.

Notes

To make this Orange Pound Cake gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that contains xanthan gum or a similar binder. Also confirm that the baking powder, baking soda, confectioners’ sugar, vanilla extract, and any packaged ingredients are labeled gluten free, since brands may vary or be processed in shared facilities. If your gluten-free flour blend does not already include a binder, you may need to add a small amount of xanthan gum to help maintain the loaf’s structure. For anyone with celiac disease or severe gluten sensitivity, use clean loaf pans, bowls, mixers, parchment, cooling racks, and utensils to avoid cross-contact.