This Orange Pound Cake is everything you love about citrus desserts. It has a perfectly light orange flavor, it’s wonderfully moist, and it’s topped with a heavenly orange cream cheese glaze.
I love baking with citrus flavors! And orange just so happens to be one of my favorites. It’s a flavor that remains classic.
I even like to snack on bread pudding with orange custard sauce or candied orange slices which I think would be a fun decoration for today’s cake.
I made Blood Orange Ginger Knots a couple of months ago and simply could not get enough of the bright flavor. So today I bring orange back to the forefront with a simple orange pound cake.
This cake is GOOD!
It reminds me why I adore citrus so much.
The smell that fills your home while the cake bakes is amazing. It’s like a fresh breath of warm air.
Everyone will want to sample this cake. I took some to my in-laws over Memorial Day weekend and they gobbled it right up. It’s a good thing I took them over half of the cake because I would have eaten the whole thing myself!
We may be in the midst of bipolar weather. One week it is in the high 70’s and the next it is only averaging 55 degrees, but this cake will taste like a warm sunny day.
So if you are ready to for a delicious orange treat for the warm weather season, this cake is fully recommended by my extended family and me.
Orange Pound Cake with Cream Cheese Glaze
This Orange Pound Cake is everything you love about citrus desserts. It has a perfectly light orange flavor, it’s wonderfully moist, and it’s topped with a heavenly orange cream cheese glaze.
Ingredients
For the cake
- 1 and 1/4 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 2 tablespoons orange zest
- 2 tablespoons fresh orange juice
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk
For the glaze
- 1/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cup confectioners' sugar
- 1 tablespoon fresh orange juice
Instructions
- Preheat oven to 350ºF. Grease and flour a 10-inch bundt pan, and set aside.
- Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 3 minutes, or until light and fluffy. Reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition. Add in the orange zest and juice. Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything gets well mixed.
- In a large bowl, combine the flour, salt, and baking powder. Stir with a whisk. Add to the butter mixture. With the mixer set to low speed, slowly pour in the milk. Continue to beat just until combined. Do not over mix.
- Pour the batter evenly into the prepared pan. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes or until the pan is cool enough to touch. Invert the cake onto a cooling rack to cool completely. Drizzle with glaze.
- The cake will keep for up to 5 days stored in an airtight container in the refrigerator.
Notes
Adapted from Taste of Home
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 392 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 82mg Sodium: 202mg Carbohydrates: 71g Net Carbohydrates: 0g Fiber: 1g Sugar: 52g Sugar Alcohols: 0g Protein: 5g
Liz says
I just made this cake and it is delicious! I’m always the person who bakes cakes for coworkers birthdays, and this will be a nice change from vanilla. Yummy!
Sherry says
Made this cake this morning; it looks and smells delicious (but I don’t want to cut into it until my husband comes home from work so off to the fridge it goes). Baking time in my Wilton pan was 75 minutes and, thanks to the grease/flour prep, the cake released completely intact.
Jen Sobjack says
I hope you guys enjoy it!
Sherry says
I’m sure we will! Thank you for the great recipe.
Claire says
I saw a comment about someone putting in refrigerator. Does this need stored in the refrigerator?
Jen Sobjack says
Yes, keep in stored in an airtight container in the refrigerator.
Sherry says
Update on the cake: I could hardly wait for dinner to be over so I could serve this cake and get my husband’s ‘verdict’. This orange pound cake is a winner and a keeper! It was moist, dense without being heavy, with a distinct but not overpowering orange flavor. The subtle hint of orange in the glaze was perfect.
Kathryn says
I want to make this cake to take on family vacation. I will be gone 7 days. Will it last that long?
Gee says
All these comments are fine, but is there anyone who has actually tried this cake & can give an opinion. Would love to hear from you. thanks, Gee
Linda | A La Place Clichy says
I love citrus flavors right now! Today it poured down rain and I forgot it was almost June for a moment. I guess with this cake it will always be summer in my apartment! The cake looks so moist and delicious!
Jen says
Thanks you so much for the sweet comment, Linda!
Hayley @ The Domestic Rebel says
My mouth is totally watering – that cake looks like heaven on a plate! I love the fresh burst of brightness from the orange zest and the moistness imparted into each divine bite. Love this!
Jen says
You are too kind, Hayley! Thank you so much!
Cyndi - My Kitchen Craze says
I’ve seen this cake around the internet the last few days and every time I see it I want a huge slice. Jen this looks divine and I can not wait to make it. Pinned!!
Jen says
Thank you, sweet girl! Happy Monday!
Rachelle @ Beer Girl Cooks says
I love pound cake – especially with citrus. This looks beautiful and delicious! Pinned!
Jen says
Citrus is my favorite! Thank you for the pin, Rachelle!
Megan - The Emotional Baker says
I’m a sucker for anything citrus – so you know I’m in love with this cake! It is so gorgeous – & I’d love a slice for breakfast 😉
Jen says
Thanks, Megan!