Name: Orange Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (room temperature); 1 cup granulated sugar; 2 large eggs; 2 large orange (for zest and juice); 1/2 cup orange juice (freshly squeezed)

Orange pound cake is one of those baked goods that feels like a small celebration in every bite. It’s not overly sweet, but the burst of citrus makes it feel fresh and a little unexpected. I love how the zest and juice work together to make the cake smell like a bright morning, even if it’s late afternoon.

What really draws me to this recipe is how forgiving it can be. You just mix everything in one bowl, pour it into a loaf pan, and bake. There’s a certain satisfaction in watching the batter puff up and turn golden, filling the kitchen with that warm, citrusy aroma. It’s a simple pleasure that somehow feels special enough for guests or a quiet weekend treat.

Focusing on the overlooked art of balancing intense citrus zest with buttery richness, this recipe aims to elevate the humble pound cake into a bright, aromatic centerpiece that captures the fleeting essence of fresh oranges, making each slice a burst of sunshine.

Balancing Brightness and Butter

Baking this cake always takes me back to childhood summer afternoons, the smell of oranges filling the air.
There’s a thrill in balancing the zest and juice—getting that perfect citrus punch without overpowering the buttery base.
I used to worry this cake wouldn’t be sweet enough, but the bright citrus really wakes up every bite.
Sharing slices of this pound cake feels like giving a little sunshine — it’s surprisingly cheerful for such simple ingredients.
Every time I make it, I’m reminded how a few good oranges can turn humble flour into something special.

The story behind this recipe

This orange pound cake recipe came together on a rainy weekend when I had a bunch of bright, juicy oranges that needed using up. I wanted something that felt like a little burst of sunshine, but also sturdy enough to serve with tea or coffee. It’s funny how baking can turn simple ingredients into a moment of comfort and brightness all at once.
I remember my grandmother’s citrus cakes, the way her kitchen filled with that warm, zesty aroma, and I wanted to recreate that feeling. There’s a kind of magic in how the citrus zest and juice transform a plain pound cake into something memorable. It’s not fancy, but it’s honest, and I keep coming back to it whenever I want a quick, cheerful bake.
heading: ‘The story behind this recipe’

Trivia and Origins

Orange pound cake has roots in European baking traditions, where citrus was a luxury ingredient in the 18th century.
The use of fresh orange zest and juice in cakes became popular in the early 20th century, symbolizing sophistication and bright flavors.
In some cultures, citrus cakes like this are served during spring festivals, celebrating renewal and sunshine.
The classic pound cake method dates back to the 1700s, originally made with equal parts butter, sugar, eggs, and flour.
Modern variations often include additional citrus elements, like candied zest or orange liqueur, to enhance aroma and flavor.

Key Ingredients & Tips

Orange zest: I love zesting just before mixing, the oils release a fragrant, bright burst—swap with lemon zest if you want a sharper citrus note.
Orange juice: Freshly squeezed offers the best flavor, but if pressed for time, high-quality store-bought works—just taste to ensure it’s vibrant and not bland.
Butter: I use unsalted, room temperature butter for even creaming; if you only have salted, cut back a pinch on the salt in the recipe.
Sugar: Regular granulated sugar ensures a tender crumb, but brown sugar can add a hint of caramel—use it if you want a richer depth.
Flour: All-purpose flour is standard, but cake flour makes it lighter—sift well to avoid dense spots, especially if you’re mixing by hand.
Eggs: Large eggs bind everything together; if you have smaller eggs, add an extra one or a tablespoon of milk to balance moisture.
Baking pan: A standard loaf pan, greased well, helps the cake bake evenly—line with parchment if you want easy removal and cleaner edges.

Spotlight on key ingredients

Orange:

Orange zest: I love zesting just before mixing, the oils release a fragrant, bright burst—swap with lemon zest if you want a sharper citrus note.
Orange juice: Freshly squeezed offers the best flavor, but if pressed for time, high-quality store-bought works—just taste to ensure it’s vibrant and not bland.

Flour:

Butter: I use unsalted, room temperature butter for even creaming; if you only have salted, cut back a pinch on the salt in the recipe.
All-purpose flour is standard, but cake flour makes it lighter—sift well to avoid dense spots, especially if you’re mixing by hand.

Notes for ingredient swaps

Citrus Varieties: Swap orange zest and juice with lemon or grapefruit for a different bright, tangy flavor—keep in mind it’ll alter the aroma and the intensity of the citrus punch.
Butter: Use margarine or a plant-based butter substitute for dairy-free options—note that the texture might be slightly less tender and the flavor less rich.
Sugar: Substitute with honey or maple syrup, reducing the liquid slightly—these will add a subtle caramel note and moisture, but may darken the crust.
Flour: Swap half the all-purpose flour with almond flour for a nutty twist—expect a denser crumb and a richer flavor, especially if toasted first.
Eggs: Use flaxseed meal mixed with water (1 tbsp flaxseed + 3 tbsp water per egg) for vegan baking—this will slightly change texture, making it a tad denser.
Additional Citrus: Incorporate orange or lemon extract instead of fresh zest and juice for a quick, intense citrus aroma—be cautious with the quantity to avoid overpowering.
Pan Type: Use a silicone loaf mold or mini loaf pans for varied presentation—these may affect baking time and shape, but make unmolding easier and cleaner.

Equipment & Tools

Loaf pan: Holds the batter during baking, ensures an even bake.
Mixing bowls: Separate dry and wet ingredients for easier mixing.
Electric mixer or whisk: Creams butter and sugar smoothly, incorporates air.
Zester or microplane: Extracts fragrant orange zest without bitterness.
Spatula: Folds dry ingredients into wet without deflating the batter.
Toothpick or cake tester: Checks doneness of the cake.
Wire cooling rack: Allows air circulation for even cooling.

Step-by-step guide to orange pound cake

Preheat your oven to 175°C (350°F). Grease a standard loaf pan with butter and lightly dust with flour or line with parchment paper for easy removal.
In a large mixing bowl, whisk together 1 1/2 cups (190g) of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Set aside.
In another bowl, cream 1/2 cup (115g) of unsalted butter at medium speed until pale and fluffy, about 2-3 minutes. Add 1 cup (200g) of granulated sugar and beat until smooth and well incorporated.
Zest two large oranges, aiming to get a fine, fragrant peel without the bitter white pith. Add the zest to the butter mixture and beat briefly to release the oils.
Juice one large orange to measure about 1/2 cup (120ml). Stir the juice into the butter mixture along with 2 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
Gradually fold in the dry ingredients, mixing just until combined. Do not overmix, as this can lead to a dense cake. The batter should be smooth and pourable.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and gently tap the pan on the counter to settle the batter and remove air bubbles.
Bake in the preheated oven for 50-60 minutes. Check after 45 minutes; the cake is done when the top is golden, a toothpick inserted into the center comes out clean, and the edges pull slightly away from the pan.
If the top browns too quickly, tent with foil to prevent burning. If the cake is still wet in the center after 60 minutes, bake for an additional 5-10 minutes, checking frequently.
Remove from oven and let cool in the pan for about 15 minutes. Then, transfer to a wire rack and cool completely before glazing or serving.
For a glossy finish, brush the cooled cake with a simple syrup made of equal parts orange juice and sugar, heated until the sugar dissolves. Let set before slicing.

Let the cake cool completely on a wire rack. Once cooled, optionally brush with orange syrup for extra brightness. Slice with a serrated knife to reveal a tender crumb with vibrant citrus aroma. Serve plain or with a dusting of powdered sugar.

How to Know It’s Done

Golden brown crust and a fragrant citrus aroma.
Toothpick inserted in the center comes out clean.
Cake feels firm but springy when gently pressed.