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Orange Pound Cake

This orange pound cake features a tender, dense crumb infused with bright citrus zest and juice, baked in a loaf pan until golden and slightly crackled on top. The key techniques include creaming butter and sugar, folding in dry ingredients, and baking until the cake is perfectly moist and fragrant. Its vibrant flavor and appealing appearance make it a delightful summer treat or casual dessert for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons orange zest from about 2 oranges
  • 0.5 cup fresh orange juice
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Loaf pan
  • Electric mixer or whisk

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9-inch loaf pan with butter and lightly dust with flour, tapping out the excess.
  2. Using an electric mixer or a whisk, beat the softened butter and sugar together in a large bowl until the mixture is pale, fluffy, and fragrant—about 3-4 minutes. This creates a tender crumb base.
  3. Add the eggs one at a time, beating well after each addition. During this step, fold in the orange zest, allowing its fragrant oils to be released into the batter.
  4. Squeeze the fresh orange juice and stir it into the batter along with a splash of vanilla extract if desired. Mix until smooth and well combined.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently with a spatula until just combined—be careful not to overmix, as this keeps the cake tender.
  6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles and ensure an even surface.
  7. Bake in the preheated oven for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. The top will be golden and slightly crackled, with a faint citrus aroma filling the kitchen.
  8. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely—this helps set the crumb and prevents sogginess.
  9. Allow the cake to cool fully before slicing. Once cooled, enjoy slices that are moist, tender, and bursting with bright citrus flavor. Serve on its own or with a dusting of powdered sugar for a simple, elegant finish.

Notes

For an extra citrus punch, brush the cooled cake with a simple orange glaze or dust with powdered sugar before serving.