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overhead shot of sliced and glazed orange pound cake

Orange Pound Cake Recipe

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5 from 2 reviews

This is my favorite orange pound cake recipe. It is moist and full of the flavors of orange, vanilla, and butter - totally dreamy. The simple batter whips up in minutes and before you know it, you'll have two (yes, TWO!) beautiful, delicious loaf cakes. One for now, one to stash in the freezer for later. Or one to gift to a very lucky friend or loved one. Give this recipe a try and see why it's my go-to Orange Pound Cake.

PS: you can make this with ANY citrus fruit you have on hand!

  • Total Time: 1 hour 10 minutes
  • Yield: 2 loaves

Ingredients

For the cakes:

  • 2 sticks of very soft butter (8 ounces or 1/2 pound)
  • 2 cups granulated sugar
  • 4 eggs, at room temperature
  • zest from 5 oranges
  • 3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • teaspoon kosher salt (or 1/2 teaspoon regular fine salt)
  • 1/2 cup greek yogurt (I changed this from buttermilk, because I never have it, and I always have greek yogurt, but it will work with either)
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons pure vanilla extract

For the glaze:

  • 2 cups powdered sugar
  • 2 - 4 tablespoons orange juice
  • zest of one orange
  • 1/2 teaspoon vanilla extract

Instructions

To make the cakes

  1. Heat oven to 350 degrees and butter and flour two loaf pans, I use the butter wrappers for this. Or you could spray very well with non-stick baking spray.
  2. Next, cream butter and sugar in a stand mixer with a paddle attachment until light and fluffy-about 5 minutes on medium high speed. Scrape down sides and bottom with a rubber spatula.
  3. Then, with mixer on low add eggs one at a time(ish) and orange zest. Pausing to scrape down sides as you go.
  4. Combine dry ingredients (flour, salt, baking powder, baking soda) in a bowl, and in a separate bowl or measuring cup combine yogurt (or buttermilk), vanilla, and orange juice, whisk to combine.
  5. With the mixer on low add the wet and dry mixtures alternately, beginning and ending with the flour. I usually do this in about three additions.
  6. Don't overmix - once everything is combined, remove paddle attachment and give the batter a good top to bottom mix with a rubber spatula, then divide evenly between the two pans.
  7. Bake at 350 for 45 minutes to an hour.
  8. When your cakes are done a toothpick will come out with a few moist crumbs attached. Let cool slightly in pans, and enjoy.

To make the glaze:

  1. Stir all glaze ingredients in a spouted measuring cup or bowl. If the glaze is too thin, add more powdered sugar. Too thick, add more juice or a splash of milk. Pour over cooled cakes.

 

Notes

serving suggestions: This cake is good no matter what you do with it. Warm from the oven, midnight snack, breakfast... (It's kind of like a muffin!), and of course, you can't go wrong if you top it with a big scoop of good vanilla bean ice cream.

If you are freezing this cake, do not glaze. You will glaze after cake has thawed and come to room temperature.

If using other citrus, just swap the zest and juice equally or you could use a combo which is really fun!

Find it online: https://wildthistlekitchen.com/glazed-orange-pound-cake/