This tender orange pound cake is bursting with sunshine and loads of citrus flavor. The cake is scented with orange zest and gets paired with a creamy vanilla icing.
If you like citrus, happiness, and easy cakes - then you are going to LOVE this orange pound cake. It comes together quickly and with few tools and ingredients.
When winter only seems to bring rain and storm clouds, remember that it is also citrus season! Celebrate with zesty oranges, mandarines, and tangerines.
The sour cream and oil keep the cake tender and moist. You will love how the orange flavor pairs with the vanilla icing - it tastes like a creamsicle!
What I love about this cake is that it is both moist and sturdy. It is the type of cake that doesn't need more than a napkin to carry it from kitchen to car when you need a quick pick-me-up (yes, I know this from personal experience!).
Jump to:
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Oranges - use both the zest and juice for max flavor
- Unsalted butter - creaming the butter with sugar makes the cake extra fluffy
- Olive or avocado oil - the oil keeps the cake moist for days
- Eggs
- Vanilla
- Sour cream - the acidity makes the cake super tender
- Confectioners' sugar
See recipe card for quantities.
Tools and Equipment
- Hand or stand mixer
- Large mixing bowl
- Microplane or citrus zester
- 9 X 5-inch loaf pan
- Whisk
- General kitchen tools (measuring cups, spoons, etc.)
Steps for Making Orange Pound Cake
This cake is super easy to make. The batter for the cake comes together in one bowl. Use a hand or stand mixer to make sure the butter and sugar get nice and fluffy.
- Massage the zest - rub the orange zest and sugar together until fragrant
- Mix the batter
- Bake!
- Make the glaze
- Ice the cake
Substitutions
- Sour Cream - you may substitute equal parts buttermilk or full-fat Greek yogurt
- Oranges - you may use mandarins, tangerines, or even lemons!
Storage
Store the cake at room temperature for up to 2 days. Loosely cover with plastic wrap or tent with foil.
Store leftovers in the refrigerator. The cake is best served within 3 days.
Freeze the unfrosted loaf by wrapping in plastic and piping in a zip-top bag. Freeze up to 3 months. Thaw the cake overnight in the refrigerator.
Top tip
Massage the orange zest into the sugar by rubbing the ingredients together between your finger tips. This helps release the oils in the orange zest to make it extra flavorful!
Recipe FAQs
Yes! Fill muffin liners ⅔ of the way up and bake for 17 to 20 minutes.
Yes. Be sure not to fill the pan too high (about ¾ of the way full). Use leftover batter to make muffins (see above).
Yes, you can use any orange-like fruit - orange, mandarins, or tangerines. I've also used this recipe with equal parts lemon juice and lemon zest.
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Recipe
Orange Pound Cake
Ingredients
For the Orange Pound Cake
- 1 ½ cup all-purpose flour
- 1 teas baking powder
- ½ teas salt
- ¼ teas baking soda
- 1 cup granulated sugar
- 1 tablespoon orange zest
- ½ cup unsalted butter softened
- 3 tablespoon olive or avocado oil
- 1 teas vanilla extract
- 2 large eggs
- ½ cup sour cream
- 3 tbsp orange juice
For the Vanilla Icing
- 2 tablespoon unsalted butter
- 1 ⅓ cup confectioners' sugar
- 1 tablespoon orange juice
- splash milk as needed
Instructions
To Make the Orange Pound Cake
- Preheat the oven to 350°F. Line a 9 X 5-inch loaf pan and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bow, add the sugar and orange zest. Rub the ingredients together between your fingertips until fragrant.
- Add the softened butter and mix with a hand mixer until light and fluffy, 2 to 3 minutes.
- Mix in the oil, vanilla, and eggs - one at time. Mix until blended.
- Add in half of the dry ingredients and mix on low until just combined. Add the sour cream and orange just then mix until smooth.
- Add the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.
- Scoop the batter into the prepared pan and smooth it out with the rubber spatula.
- Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.
To Make the Vanilla Icing
- Melt the butter. Add in the confectioners' sugar and orange juice then stir until smooth. Mix in a splash of milk, as needed, until the icing is thick yet pourable.
- Spoon the icing over the top of the cooled cake and serve.
Laura
Super easy and really delicious! I thought there would be leftovers, but there were none! Perfect use of our abundance of backyard oranges.
stylesweet
Yay! I am so glad your enjoyed the recipe. Happy Baking!
Ann Martin
I knew I would just love this recipe (as I do ALL of your wonderful recipes)! Thank you for yet another fantastic dessert, with easy to follow instructions). You are the best!
Gina
OMG I love this recipe. My husband loves citrus desserts and he devoured it in a couple days.
Rodney P
The cake is TO DIE FOR. Worked out great the first time!
patty buchannon
my favorite pound cake bar none. more of these please!
Mia
I made this cake last month and it's so good that I need to make it again! Already excited just thinking about it. Thank you!
stylesweet
Hi! Thank you for the comment. I am glad you enjoyed the recipe!
Margie
Does the icing stiffen? I need it to harden so I can use as a "floor" for a disco cake!!🤔
stylesweet
HI! Yes, it should feel dry not sticky after a little bit.