Orange Pound Cake

Soft, buttery, and full of fresh orange flavor, this cake keeps everything you love about a classic pound cake while adding just the right amount of citrus.

The combination of orange zest, juice, and sour cream gives it a rich, tender crumb that stays moist for days. It’s a reliable, no-fuss cake that works just as well for everyday baking as it does for sharing with friends and family.

Why You’ll Love This Orange Pound Cake Recipe

• Bright citrus flavor. Fresh orange zest and juice give this cake a bold, natural citrus flavor that really comes through in every bite.
• Simple and reliable. It’s an easy, straightforward recipe that delivers consistent results — no fuss, just a really good cake.
• Even better the next day. The flavor deepens as it sits, making this a great make-ahead option for gatherings or gifting.
• Rich, moist texture. This cake has that classic pound cake density, but stays soft and tender thanks to sour cream and fresh orange juice.

What You’ll Need

See the recipe card below for ingredient quantities and full instructions. Here are some notes about the ingredients needed to make your orange pound cake.

• All-purpose flour – For best results, measure by weight. Otherwise, you can use the spoon and sweep method to approximate that accuracy. Learn more: How to Measure Flour
• Baking powder – Pound cakes don’t usually have chemical leavening agents, but here they help to ensure that the cake rises sufficiently with the additional liquid in this recipe.
• Baking soda
• Salt
• Unsalted butter – Let the butter soften so it will mix well. Learn more: How to Soften Butter
• Granulated sugar
• Eggs – Let these come to room temperature for easier mixing and a smoother batter. I recommend baking with large eggs.
• Oranges – You’ll need both orange juice and orange zest for this cake. A medium-sized orange will usually yield about 1/4 cup of juice.
• Sour cream – Set this out along with your eggs. Use full-fat sour cream for best results.
• Vanilla extract

How to Make Orange Pound Cake

• Prepare for baking. Heat the oven to 350°F. Grease and flour a 10-inch Bundt pan or two 9″ x 5″ loaf pans. I recommend a cooking spray with flour, like Baker’s Joy or Pam Baking.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
• Mix the butter, sugar, and eggs. Beat the butter and sugar with an electric mixer on medium speed until the mixture is fluffy and lightened in color. Mix in the eggs one at a time.

• Mix the remaining wet ingredients. Stir together the orange juice, orange zest, sour cream, and vanilla. It’s fine if this doesn’t make a smooth mixture.
• Finish mixing. With the mixer on low speed, alternate adding the flour mixture and the orange juice mixture to the creamed butter mixture. Don’t over-mix; mix just until combined.
• Bake. Transfer the batter to the prepared pan or pans, and smooth evenly. Bake for 60 to 65 minutes, or until a pick inserted into the center comes out clean.

• Cool. Place the cake on a wire rack, and allow it to cool in the pan for 10 minutes. Then carefully invert it onto a rack to cool completely.
• Make the glaze. Whisk together the confectioners’ sugar and 2 tablespoons of the orange juice in a small bowl. If needed, add more orange juice until the glaze is the consistency you want.
• Glaze the cake. Slowly pour or spoon the orange glaze over the cake. If you like, sprinkle some orange zest over the top of the cake for a simple garnish.

Variations

You can easily add a creative twist to this orange pound cake. Each of these delightful variations offers a unique and delicious spin that’s sure to tantalize your taste buds.

• Lemon twist. Replace half of the orange juice and zest with lemon for a citrusy blend. This adds a tangy, refreshing flavor.
• Add chocolate. Stir a handful of mini chocolate chips into the batter.
• Craving cranberries? Fold in about a cup of dried cranberries or fresh cranberries that have been lightly coated in flour. This adds a tart contrast to the sweet cake.
• Make it boozy. Dial back the orange juice in the glaze, and add a splash of orange liqueur.
• Go nuts. Use almond extract instead of vanilla, and top the finished cake with sliced almonds. The nuttiness of almonds pairs wonderfully with orange.
• Even more orange. Substitute orange extract for the vanilla extract for a bigger orange flavor.

A Citrus Twist on a Classic

This orange pound cake is a simple way to bring a bright citrus flavor to a classic bake. With its soft, buttery texture and fresh orange flavor, it’s a recipe you’ll find yourself coming back to again and again.

If you enjoy baking with citrus, you might also like my lemon pound cake bars or these orange ricotta muffins. And for more easy cake ideas, take a look at my collection of everyday cake recipes.