Orange Pound Cake recipe with moist, buttery texture loaded with citrus flavor. Made with orange zest, orange juice, and an easy orange syrup for the perfect finish.
Aimee’s Recipe Notes
Citrus desserts have always had a place in my kitchen, especially when I want something that feels brighter without being complicated.
Over the years I’ve tested plenty of pound cake variations, today is similar to my orange bread recipe in which I use a citrus syrup to add moisture to the bread!
The orange syrup is a game changer when brushed over the warm pound cake. It soaks into the crumb, adding sweetness and moisture while ensuring the cake stays soft for days.
I hope you love today’s cake and be sure to leave a comment/review below after trying it out!
xo,
Orange Pound Cake Ingredients
This cake recipe works because it builds citrus flavor in layers instead of relying on just one ingredient. Be sure to scroll down to the recipe card below for measurements.
- Navel Oranges- You’ll need both orange zest and juice for today’s recipe. Use my guide on how to zest a lemon for tips on zesting oranges (same tricks apply).
- Sour Cream- Keeps the cake soft and moist while adding a slight tang. You can use Greek yogurt or whole milk as a substitution.
- Unsalted Butter- I use unsalted, but salted butter can easily be swapped in the recipe. Use my guide on how to soften butter quickly for easy tips and tricks.
- Pure vanilla extract – I always recommend pure vanilla, which has much more depth than imitation. My homemade vanilla extract is perfect to use here.
How to Make Orange Pound Cake
- Prep the Pan- the key to using a bundt cake pan is to make sure you grease all the nooks and crannies. Use a baking spray with flour or generously grease and flour the pan with my homemade cake release.
- Use Fresh Oranges- Bottled orange juice won’t give the same flavor. And don’t skip the zest! It adds concentrated flavor that can be replaced.
- Cool in Pan Slightly- Allow the cake to cool about 15 minutes in the pan before flipping onto a cake platter. Use a knife to run along the sides if it seems to be sticking.
- Add Syrup While Warm- Brush the orange syrup over the top of the cake while it’s warm on the cake plate. Poke with toothpicks if you really want it to get down into the cake.
Cake Storage Tips
Storage: Keep cake covered at room temperature for up to one week. Use a cake platter with lid, or cover with plastic wrap.
Make Ahead: This cake tastes even better on day two once the flavors develop!
Freezing: Cake can be frozen whole or in slices for up to 3 months. Use my guide on how to freeze cake for best results.
More Pound Cake Recipes
- This Classic Pound Cake makes two loaves of my freezer friendly pound cake.
- My 7 UP Pound Cake is top rated and so easy to make in a bundt pan.
- This rich, moist Chocolate Pound Cake is made with triple the chocolate and the glaze is so fudgy.
- Moist and citrusy Lemon Pound Cake is made with fresh lemons and lemon-lime soda!
- Rich, buttery Almond Pound Cake is loaded with almond flavor.
Pin this now to find it later
Pin It
Orange Pound Cake Recipe
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups granulated sugar
- 2 Tablespoons orange zest
- 1 cup unsalted butter, softened to room temperature
- 4 large eggs, room temperature
- ¼ cup fresh orange juice
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
For the Orange Syrup
- ½ cup granulated sugar
- ½ cup fresh orange juice
For the Icing
- 1 cup powdered sugar
- 2 Tablespoons orange juice
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan, or use my homemade cake release or baking spray with flour. Set it aside.
- In a bowl, whisk together the flour, baking powder, baking soda, and the salt. Set it aside.
- In a large mixing bowl, beat the butter until pale in color, about 3 minutes. Add in sugar and orange zest and beat an additional 3 minutes, scraping down the sides of the bowl as needed.
- Add in eggs, one at a time, then add the orange juice, vanilla extract and sour cream. gradually add the dry ingredients and mix just until everything is combined.
- Spoon batter into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick comes out with crumbs.
- Allow the cake to cool in the pan about 15 minutes, then invert onto a cake plate or stand.
- While the cake is warm, poke small holes into the top of the cooling cake (while it's on the cake plate). I use toothpicks to make small holes.
- In a small saucepan, combine sugar and orange juice for the orange syrup. Whisk until the sugar is dissolved, then allow to simmer about 2 minutes. Use a pastry brush to brush the syrup over the top of the warm cake.
- Once the cake is completely cooled, make the icing. Whisk the powdered sugar and orange juice until smooth. Spoon the icing over the top of the cake and let it run down the sides.
Notes
- You’ll need about 3 large navel oranges for the zest and juice needed for the cake, syrup, and icing. Use my guide on how to zest a lemon for similar tips.
- Swap out the sour cream for whole milk or plain Greek yogurt if needed.
- Storage- Keep the cake in an airtight container at room temperature for up to one week.
- Freeze- orange pound cake can be frozen whole or in slices for up to 3 months. Use my tips and tricks on how to freeze cake.
