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Orange Pound Cake

This is the best moist homemade Orange Pound Cake recipe that is easy to make from scratch in a Bundt Pan. This will be a perfect sweet treat for the holiday season!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 634kcal


Ingredients for Orange Pound Cake:

  • 2 cups unsalted butter room temperature
  • 2 ¼ cups granulated sugar
  • 6 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 orange zest and juice (about 2 tbsp orange zest and ⅓ cup orange juice)
  • 2 ½ cups all-purpose flour
  • 3 tablespoons unsalted butter to grease Bundt Pan

Ingredients for Orange Glaze:

  • 1 ½ cups powdered sugar
  • 2-4 tablespoons orange juice
  • 1 teaspoon orange zest


How to make Orange Pound Cake from scratch

  • Using a stand mixer with a paddle attachment or a hand mixer, beat softened butter for a few minutes. Then add granulated sugar and beat together on a high speed for 5-10 minutes, until it’s pale and fluffy.
  • Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.
  • Add vanilla extract, orange zest and juice and mix it again until well incorporated.
  • Manually fold all-purpose flour into the mixture using a spatula. This way you won’t over mix the batter. Also, do it in two steps.
  • The batter should be
    . Scoop it in a well-greased
    Bundt Pan and
    it for about
    70-80 minutes
    or until a tooth pick comes out clean.
  • When the cake is done, take it out of the oven and let it cool off in the pan for about 3 minutes, then remove it to a wire rack to cool off completely.
  • Let the cake cool off completely, about 2 hours.

How to make Orange Glaze

  • Put powdered sugar a small mixing bowl.
  • Gradually add orange juice (a tablespoon at a time) and stir the mixture. The amount of orange juice depends on how thick you want the glaze to be.
  • Then add orange zest and mix again.
  • Pour the orange glaze over the Orange Pound Cake.


NOTE 1: It’s really important to beat the butter and sugar very well so it becomes airy. The lighter the consistency, the lighter your cake will be and it will rise better.
NOTE 2: It is crucial to grease the baking pan really well, so none of the cake will stick to the sides while baking.
NOTE 3: It’s better to take the cake out of a Bundt Pan when it’s still warm, so it won’t stick.


Calories: 634kcal | Carbohydrates: 74g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 171mg | Sodium: 37mg | Potassium: 93mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1182IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg