Moist Orange Pound Cake Recipe with Zesty Citrus Glaze

This Orange Pound Cake is a tender, citrus-scented loaf made with fresh orange juice and zest. It’s excellent for dessert, afternoon tea, or a simple snack.

Delicious orange cake

When citrus is at its peak, I love using fresh oranges in baking. Naval oranges are widely available year-round, with peak flavor in late fall and winter. This orange pound cake highlights fresh orange zest folded into the batter, a light orange glaze brushed on while the cake is warm, and a final orange icing that sets on top.

Fresh citrus brightens many recipes. If you enjoy this cake, you might also like other citrus treats such as marmalade or sherbet made with fresh fruit.

Ingredients for orange pound cake

• Flour – All-purpose flour works well.
• Butter – Use salted butter softened to room temperature. If you prefer unsalted, add ¼ teaspoon salt to the dry ingredients.
• Buttermilk – Regular or low-fat buttermilk gives good texture and moisture.
• Oranges – You’ll need about 3–4 medium oranges for both zest and juice. Use fresh zest for the brightest flavor.

Making a pound cake

• Preheat oven to 350°F (175°C).
• Line a 9×5-inch loaf pan with parchment, covering the center and sides; grease the exposed ends and the parchment lightly with nonstick spray.
• In a stand mixer fitted with the paddle (or using a hand mixer), cream the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
• Beat in the eggs one at a time, mixing well after each addition.

• Add orange zest and vanilla, stirring to combine.
• Whisk together flour, baking soda, and salt; add half of the dry mixture to the batter and mix until incorporated.
• Stir in the buttermilk, then add the remaining flour mixture and mix just until blended.

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for about 70–80 minutes, or until a toothpick inserted in the center comes out clean. Because this is a dense loaf, it needs extra baking time; if the top browns too quickly, tent with foil.

• Cool the cake in the pan for 10 minutes, then transfer to a wire rack for another 10 minutes. While still warm, brush the top and sides with the orange glaze (brush each side 2–3 times so the cake absorbs the liquid).
• When the cake is completely cool, drizzle the orange icing over the top. Let the icing set before slicing—about 30–60 minutes.

Recipe tips

• Ensure butter is softened to room temperature for proper creaming.
• If using unsalted butter, add ¼ teaspoon of salt to the dry ingredients.
• You can bake the cake without parchment; grease and flour the pan and tap out excess flour before adding batter.
• Use a toothpick to check doneness. Because the loaf is thick, it takes longer to bake through—tent with foil if the top is getting too dark.
• The orange glaze boosts flavor and moisture; you may not need all of it depending on how much the cake absorbs.
• Best the day it’s made. If preparing ahead, cool fully, store in an airtight container, and add glaze and icing the next day for fresher texture and shine.

More delicious cake recipes

• Chocolate Bundt Cake
• Cinnamon Apple Cake
• Blueberry Lemon Cake
• Buttermilk Chocolate Cake
• Easy Carrot Cake

If you make this recipe, I’d love to hear about it! Leave a comment and, if you share photos, tag @beyondthechickencoop on Instagram.