Orange Pound Cake Recipe – Easy Moist Bundt Cake You’ll Love

Name: Orange Pound Cake
Prep time: 20 min
Cook time: PT-489806H10M51S
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 2 cups (400g) granulated sugar; 4 large eggs, room temperature; 2 1/2 cups (315g) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Zest from 2 large oranges; 1/4 cup (60ml) fresh orange juice; 1/2 cup (120g) sour cream; 2 teaspoons pure vanilla extract; For the Orange Glaze:; 1 cup (120g) powdered sugar; 2-3 tablespoons fresh orange juice; Pinch of salt

By:

Mala

September 16, 2025

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The sharp, sweet scent of oranges fills my kitchen the second I zest that first fruit—there’s nothing quite like it. I still remember the first time I baked this orange pound cake. It was a rainy afternoon, and I was craving something cheerful. I wanted a cake that tasted like sunshine, and honestly, this recipe nails it every time. If you love bright citrus flavor wrapped up in a buttery, tender crumb, you’re in for a treat.

This orange pound cake recipe is a forever favorite in my family. I’ve baked it for birthdays, lazy Sunday brunches, and even as a treat for new neighbors. The recipe’s secret? Fresh orange zest and juice, which give the cake this beautiful, natural flavor you just can’t get from a bottle. Plus, baking it in a Bundt pan gives it that classic, gorgeous look—perfect for sharing on Pinterest or bringing to a party (seriously, it’s a showstopper!).

But there’s more to it: this cake isn’t just about looks. It’s incredibly moist—thanks to a touch of sour cream and a careful balance of fat and citrus. After testing this orange pound cake recipe over a dozen times (and eating more slices than I care to admit), I can promise you: this is the recipe you’ll come back to when you want something easy, stunning, and downright delicious. Whether you’re a seasoned baker or just starting out, you’ll love how this cake turns out. And if you’re looking for something that tastes as good as it looks, you just found it.

Why You’ll Love This Orange Pound Cake Recipe

Over the years, I’ve baked my way through countless pound cake recipes, but this orange pound cake recipe stands in a league of its own. I’ve tweaked, tested, and served it at all sorts of gatherings, so you’re getting my absolute best version here. Here’s why you’ll be obsessed:

Quick & Easy: No complicated steps or fancy equipment. You can have this cake in the oven in under 20 minutes—it’s a lifesaver for last-minute cravings or unexpected guests.
Simple Ingredients: No need for special trips to gourmet grocery stores; these are pantry and fridge staples. If you’ve got oranges, eggs, and butter, you’re already halfway there.
Perfect for Any Occasion: This orange pound cake is just as at home at a brunch buffet as it is on the dessert table at your next potluck. I’ve even made it for holiday mornings—trust me, it disappears fast.
Crowd-Pleaser: It’s one of those desserts that gets rave reviews from picky kids, citrus-loving adults, and even folks who claim they aren’t “cake people.”
Unbelievably Delicious: The texture is out-of-this-world moist, and the orange flavor is bold but not overpowering. It’s comfort food, but with a zesty, uplifting twist.

What sets this orange pound cake recipe apart? I blend the orange zest right into the sugar, which releases the citrus oils for a deeper flavor. Plus, a buttery glaze soaks into every nook of the Bundt, keeping each bite tender. I’ve tried skipping the glaze (just to see), but honestly, it’s the magic touch. This isn’t just another pound cake—it’s the one that makes people ask for the recipe and sneak a slice for breakfast the next day.

There’s something about the combination of nostalgia and brightness in this cake that always makes me smile. It’s a little taste of warmth and sunshine, even on the gloomiest days. If you’re looking for a cake that’s as easy to make as it is impressive to serve, this orange pound cake recipe is absolutely for you.

What Ingredients You Will Need

This orange pound cake recipe keeps things simple but delivers huge on flavor. Every ingredient has a purpose—nothing fancy, just honest, good baking. Here’s what you’ll need, plus a few tips from my own kitchen:

Unsalted Butter, softened (226g / 1 cup) – The backbone of any pound cake; makes it rich and tender. I like Kerrygold for extra flavor, but any good butter works.
Granulated Sugar (400g / 2 cups) – For sweetness and structure. Rubbing the zest into the sugar boosts the citrus flavor.
Large Eggs, room temperature (4) – Eggs help bind everything and give the cake its classic pound cake crumb.
All-Purpose Flour (315g / 2 ½ cups) – Use a good-quality flour for best texture. King Arthur is my go-to, but any unbleached flour works.
Baking Powder (2 tsp) – Just enough lift for a dense-but-not-heavy pound cake.
Salt (½ tsp) – Don’t skip it; salt balances the sweetness and brings out the orange.
Fresh Orange Zest (from 2 large oranges) – The zest is where the true orange magic happens. Use a microplane for best results.
Fresh Orange Juice (60ml / ¼ cup) – Adds moisture and a burst of citrus. Freshly squeezed is always best.
Sour Cream (120g / ½ cup) – This is my secret for an ultra-moist crumb. Full-fat Greek yogurt works in a pinch.
Pure Vanilla Extract (2 tsp) – Vanilla rounds out the citrus and adds warmth.

For the Orange Glaze:

Powdered Sugar (120g / 1 cup) – For that dreamy, sweet finish.
Fresh Orange Juice (2-3 tbsp) – Adjust to get the glaze just the right consistency. Sometimes I add a bit of zest on top for extra color.
Pinch of Salt – Just a tiny bit to keep the glaze from being cloying.

Ingredient Tips: If oranges aren’t in season, tangerines or mandarins work beautifully. For a gluten-free version, swap in your favorite 1:1 GF flour. If you don’t do dairy, use plant-based butter and coconut yogurt for the sour cream. The cake is super forgiving—just don’t skimp on the zest!

Equipment Needed

You don’t need a fancy setup to make this orange pound cake, but having the right tools does help things go smoothly. Here’s what I use every time:

Bundt Pan (10-12 cup) – The classic shape means more golden crust and beautiful presentation. If you don’t have one, a large loaf pan (9×5-inch) also works—just adjust the baking time.
Stand Mixer or Hand Mixer – Creaming the butter and sugar properly gives the cake its lift. I’ve used a hand mixer plenty of times—just takes a little longer.
Mixing Bowls – At least two: one for wet, one for dry ingredients.
Rubber Spatula – For scraping down the bowl and folding in the flour gently.
Microplane Zester – Makes zesting a breeze. If you don’t have one, a fine grater will do, but be careful not to get the bitter white pith.
Measuring Cups & Spoons – Accuracy matters, especially for flour and baking powder.
Cooling Rack – Helps the cake cool evenly and prevents sogginess.

Budget Tip: If you’re just getting started, most basic tools from any kitchen store will do. I’ve baked this cake in thrifted pans and with a $10 hand mixer—still came out perfect. Keep your Bundt pan well-greased and dusted with flour for easy release (nothing worse than a stuck cake!).

How to Make Orange Pound Cake – Step by Step

Prep Your Pan and Ingredients (10 minutes): Preheat your oven to 350°F (175°C). Generously grease and flour your Bundt pan, making sure to get every nook and cranny. Let your butter, eggs, and sour cream come to room temperature—this helps everything blend smoothly.
Mix the Orange Sugar (2 minutes): In a large bowl, combine granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it’s fragrant and looks a bit like damp sand. This releases all those citrus oils for extra flavor.
Cream Butter and Sugar (3-4 minutes): Using a stand mixer or hand mixer, beat the softened butter with the orange sugar on medium-high speed for 3-4 minutes, until pale and fluffy. Scrape down the sides as needed.
Add Eggs (2 minutes): Add eggs one at a time, beating well after each. Don’t rush this part—if the mixture looks curdled, it’s okay, it’ll come together once you add the flour.
Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together flour, baking powder, and salt.
Mix Wet Ingredients (2 minutes): In a small bowl or measuring cup, stir together sour cream, orange juice, and vanilla extract.
Alternate Adding Dry and Wet Ingredients (3-4 minutes): With the mixer on low, add half the dry ingredients to the butter mixture. Mix just until combined. Add all the sour cream mixture, blend gently, then finish with the remaining dry ingredients. Stop when just mixed—overmixing makes the cake tough.
Fill the Pan and Smooth (2 minutes): Spoon the batter into your prepared Bundt pan. Level the top with a spatula and tap the pan lightly on the counter to remove air pockets.
Bake (50-60 minutes): Bake in the center of the oven until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs. The cake should be golden and springy to the touch. If your oven runs hot, check at 45 minutes.
Cool and Turn Out (20 minutes + cooling): Let the cake cool in the pan for 15-20 minutes (don’t rush—removing it too soon risks breakage). Invert onto a wire rack and cool completely before glazing.
Make the Orange Glaze (2 minutes): In a bowl, whisk powdered sugar with 2-3 tbsp orange juice and a pinch of salt. The glaze should be thick but pourable—add more juice or sugar as needed.
Glaze and Finish (5 minutes): Drizzle the glaze over the cooled cake, letting it drip down the sides. Garnish with extra zest if you like.

Troubleshooting: If your cake sticks, run a thin knife around the edges and gently loosen. If the top browns too quickly, tent with foil. For dry cake, make sure you’re measuring flour accurately and not overbaking (every oven is different!).

Cooking Tips & Techniques

Let’s be honest—pound cakes can be a bit fussy if you’re not careful. Here’s what I’ve learned (sometimes the hard way):

Room Temperature Ingredients: Cold butter or eggs won’t blend smoothly, and that’s how you get dense, uneven cakes. Pull everything out at least 30 minutes before you start. If you forget, you can warm eggs in a bowl of warm water for 5 minutes.
Zesting the Right Way: Only grate the orange’s outermost skin—the white pith underneath is bitter. A microplane is your best friend here. I’ve accidentally zested too much pith before, and trust me, it’s not pleasant!
Creaming Is Key: Beat the butter and sugar until very pale and fluffy. This step adds air to the batter, giving your pound cake a light (but still rich) texture. If you skimp here, the cake will be heavy.
Don’t Overmix: Once the flour goes in, mix just until you don’t see streaks of flour. Overmixing develops the gluten, which makes pound cake tough. I’ve made that mistake more than once when I was distracted.
Bundt Pan Prep: Grease and flour every part of the pan, even the center tube. I use a pastry brush to get into the details. For extra insurance, use a baking spray with flour if you have it.
Oven Timing: Every oven is a little different. Start checking at 50 minutes, but don’t open the oven too early or the cake might sink.
Glaze While Cool: If you pour glaze on a warm cake, it’ll soak in (which is fine if you want extra moisture!). I like to let my cake cool fully for a beautiful, glossy finish.

My biggest lesson? Don’t rush. Let the cake cool before turning it out of the pan. I once flipped too soon, and half the cake stayed behind—painful, but a good excuse to eat the scraps!

Variations & Adaptations

The beauty of this orange pound cake recipe is how flexible it is. Here are some ways to make it your own:

Seasonal Swaps: Use lemon or lime zest and juice instead of orange for a totally different citrus vibe. In winter, blood oranges make for a pretty pink glaze.
Chocolate Drizzle: Melt ½ cup (85g) of dark chocolate and drizzle it over the cooled cake, or add mini chocolate chips to the batter for a chocolate-orange treat.
Nutty Crunch: Fold in ½ cup (60g) chopped walnuts or pecans before baking for added texture.
Gluten-Free: Swap in a 1:1 gluten-free flour blend. I’ve tested it with King Arthur’s GF blend, and the cake turned out beautifully moist.
Dairy-Free: Use plant-based butter and coconut yogurt instead of sour cream. The texture is still dreamy!
Mini Bundts or Loaves: Divide the batter into mini Bundt pans or two standard loaf pans. Just reduce the baking time—start checking at 30-35 minutes.

One of my favorite spins? Adding a tablespoon of poppy seeds to the batter for a little crunch and a pretty look. My kids love it, and it makes the cake feel extra special for brunch.

Serving & Storage Suggestions

This orange pound cake recipe tastes best at room temperature, when the crumb is soft and the glaze is just set. I love serving it on a pretty cake stand, garnished with extra zest or a few orange slices for a pop of color.

It’s delicious with a cup of strong tea, coffee, or even a sparkling mimosa for brunch. For a fancy dessert, add a dollop of whipped cream or a scoop of vanilla ice cream. I’ve also served it with fresh berries—strawberries and oranges are a match made in heaven.

For storage, keep the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop it in the fridge—just let it come to room temp before eating. To freeze, wrap slices in plastic wrap and store in a zip-top bag; they’ll keep for up to 2 months. Thaw overnight and refresh with a quick zap in the microwave or a low oven for 5 minutes. The orange flavor actually deepens after a day or two, so leftovers (if you have any) are even better!

Nutritional Information & Benefits

One generous slice of this orange pound cake (about 1/12 of the cake) has roughly:

Calories: 350
Fat: 16g
Carbohydrates: 48g
Protein: 5g
Sugar: 28g

Thanks to the fresh orange juice and zest, you get a boost of vitamin C and antioxidants. Using sour cream adds a bit of protein and extra calcium, too. If you opt for gluten-free or dairy-free swaps, the recipe still tastes fantastic. Allergen note: Contains eggs, dairy, and gluten (unless adapted). For me, this cake is all about balance—a little indulgence, a lot of joy, and a bright spot in your day.

Conclusion

If you’ve been searching for the ultimate orange pound cake recipe—moist, bright, and easy—this is the one to try. It’s a cake that looks as good as it tastes, and it’s totally customizable to whatever you have on hand. I love how it brings a little sunshine to any table (even on gray days), and I’m always surprised by how fast it disappears.

Don’t be afraid to play around with flavors, mix-ins, or glazes—this recipe is forgiving and fun. Whether you make it for a special brunch, a birthday, or just because you’re craving something sweet, I hope it becomes a staple in your kitchen like it is in mine.

Let me know if you make this orange pound cake recipe! Drop a comment, share your photos, or tell me about your own twist. Happy baking, and here’s to cakes that make every day a little brighter!

Frequently Asked Questions (FAQs)

How do I keep my orange pound cake moist?

The key is using sour cream and not overbaking. Check with a toothpick at 50 minutes, and store the cake tightly wrapped. A simple orange glaze also helps lock in moisture.

Can I use store-bought orange juice instead of fresh?

Fresh orange juice gives the best flavor, but you can use store-bought in a pinch. Just be sure it’s not from concentrate, and add extra zest for boldness.

What if I don’t have a Bundt pan?

No Bundt pan? Use a 9×5-inch loaf pan or two smaller loaf pans—just watch the baking time and check for doneness early.

Can I make this cake gluten-free or dairy-free?

Absolutely! Use a 1:1 gluten-free flour blend and swap in plant-based butter and coconut yogurt for a dairy-free version. The cake still comes out moist and delicious.

How long does this orange pound cake keep?

It stays fresh at room temperature for 2-3 days, or up to a week in the fridge. Freeze slices for up to 2 months and thaw as needed—still moist and flavorful!