Name: Orange Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 cup unsalted butter (softened); 1 1/2 cups granulated sugar; 3 large eggs (at room temperature); 2 large orange (zested and juiced); 2 1/2 cups all-purpose flour; 1 tsp baking powder; pinch salt; 1/2 cup orange juice (freshly squeezed)

This orange pound cake isn’t just about bright citrus flavor; it’s about capturing that imperfect, homey charm of a baking day gone right. I love the way the zest and juice mingle, making the batter smell like a sunny morning, even on the gloomiest days. It’s a recipe I’ve tweaked over years, each batch a little more forgiving and a lot more delicious.

There’s something about the way the dense crumb holds onto that burst of orange aroma, lingering long after the last slice. Baking this cake feels like a small act of kindness, an invitation to slow down and enjoy a moment of sweet, citrusy comfort. It’s imperfect, it’s real, and in every slice, there’s a little piece of my kitchen’s quiet joy.

This recipe is inspired by the nostalgic aroma of my grandmother’s kitchen, where orange pound cake was a Sunday staple. I love how the bright citrus zest lifts a dense, buttery crumb, making it feel like a celebration in every slice. It’s a reminder that simple ingredients, when treated with care, create something unexpectedly joyful.

A Citrus-Infused Classic

Baking this cake always takes me back to Sunday mornings at my grandma’s house, where the air was thick with citrus and warmth.
There’s a quiet pride in watching the batter turn a rich, golden hue—like capturing sunshine in a loaf.
I love how the bright burst of orange zest transforms an ordinary pound cake into a celebration of simple flavors.
Sometimes, I get a little chaotic trying to squeeze every last drop of orange juice; it’s worth every extra squeeze.
This recipe has become my go-to for when I need a nostalgic slice of comfort, especially on rainy afternoons.

The story behind this recipe

This orange pound cake recipe came about during a particularly chaotic holiday season. I was craving something bright and comforting, but didn’t want to fuss too much in the kitchen. The idea was to make a cake that’s simple, but with a punch of citrus to lift spirits and cut through the winter gloom.
I remember the first time I added extra orange zest just to see if it would make a difference. The aroma filled the kitchen, bold and zesty, and I knew I had stumbled onto something special. Since then, this cake has become my go-to for when I need a little sunshine in a slice.
heading: A Citrus-Infused Classic

Historical and Cultural Notes

This recipe traces back to early 20th-century European baking, where citrus was prized for its preservative qualities and bright flavor.
Orange pound cake became popular in American kitchens during the 1950s, thanks to the rising availability of fresh citrus in grocery stores.
The use of zest in pound cakes is a tradition that adds aromatic complexity without extra liquid, a clever way to boost flavor.
In some cultures, orange cake is associated with festive occasions, symbolizing prosperity and good fortune.
Historically, candied orange peel was a common ingredient, but fresh zest and juice are now more popular for their vibrant brightness.

Key Ingredients and Tips

Butter: I prefer using unsalted butter for a clean, rich flavor that balances the citrus brightness—skip the salt, and your cake will taste more refined.
Sugar: Granulated sugar helps create a tender crumb, but if you want a slightly softer texture, swap half for honey or maple syrup—just cut back a bit on liquids.
Eggs: Large eggs are standard, but if yours are smaller, add an extra half or use one extra egg to keep the batter moist and cohesive.
Orange zest: The secret to a punchy citrus aroma—use fresh, fragrant zest, and don’t skimp. It makes the cake lively and fragrant with every bite.
Orange juice: Freshly squeezed is best for vibrancy; if you only have bottled, choose one labeled 100% juice, and consider reducing sugar slightly if it’s very sweet.
Flour: All-purpose works perfectly; if you want a lighter crumb, try mixing in a bit of cake flour or almond meal—just don’t overmix to keep it tender.
Baking powder: Use fresh baking powder—if it’s old, your cake might not rise properly. Test with a quick pinch in warm water before mixing.

Spotlight on key ingredients

Orange zest:

I love how the fragrant, finely grated zest bursts with bright citrus aroma, transforming the cake into a lively, fragrant treat.
When baking, the zest releases essential oils that intensify in the oven, making every slice smell like a sunny morning, even if the weather’s gloomy.

Butter:

I prefer using unsalted butter for its rich, clean flavor that balances the citrus brightness—its creamy texture melts into the batter effortlessly.
During mixing, the butter’s smooth, velvety consistency helps create a tender crumb, and if it’s too cold, the batter won’t blend properly, so soften it first.

Notes for ingredient swaps

Dairy-Free: Swap butter for coconut oil or dairy-free margarine. Expect a slightly lighter texture and subtler richness.
Sugar: Use honey, agave syrup, or maple syrup instead. It adds moisture and a hint of caramel, but reduce other liquids slightly.
Eggs: Replace eggs with ¼ cup applesauce or mashed banana for moisture and binding, which may slightly alter texture.
Orange zest: Lime or lemon zest can be used for a different citrus twist, though orange has a unique sweet-tart aroma.
Orange juice: Use store-bought juice or even freshly squeezed clementine juice for a different but still bright citrus flavor.
Flour: Whole wheat or spelt flour can substitute part of the all-purpose, lending a denser crumb and richer flavor.
Baking powder: If out of baking powder, use ½ teaspoon baking soda plus 1 teaspoon cream of tartar for leavening.

Equipment & Tools

9×5 inch loaf pan: Holds the batter during baking, shaping the cake.
Electric mixer or whisk: Creams butter and sugar, and incorporates eggs smoothly.
Rubber spatula: Folds in zest and smooths batter in the pan.
Cooling rack: Allows air to circulate, preventing sogginess.
Juicer and zester: Extracts fresh juice and zest for vibrant flavor.

Step-by-step guide to orange pound cake

Preheat your oven to 180°C (350°F). Grease a 9×5 inch loaf pan with butter and dust with flour, tap out excess.
In a large bowl, cream 1 cup (226g) unsalted butter and 1 1/2 cups (300g) sugar until light and fluffy, about 3-4 minutes, on medium speed. Smell the sweet, buttery aroma as you go.
Add 3 large eggs one at a time, beating well after each addition. The mixture should lighten and double in size. Scrape down the bowl edges.
Zest two large oranges, aiming for fragrant, finely grated strips. Juice the oranges, about 1/2 cup (120ml). Set aside.
In a separate bowl, sift together 2 1/2 cups (310g) all-purpose flour, 1 tsp baking powder, and a pinch of salt.
Gradually add the dry ingredients to the butter mixture, alternating with orange juice. Begin and end with flour. Mix just until incorporated; do not overmix to keep the batter tender.
Fold in the orange zest gently, distributing evenly. The batter should be smooth, with a vibrant citrus scent.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to settle the batter and remove air bubbles.
Bake for 55-60 minutes. The cake is done when the top is golden and a toothpick inserted in the center comes out clean. The aroma should be bright and citrusy, filling your kitchen.
Remove from oven and let cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely, about 30 minutes. Wrap loosely with a clean towel if not serving immediately to maintain moisture.

Let the cake cool completely on a rack before slicing. Wrap in plastic or store in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. For longer storage, freeze slices wrapped tightly in foil or bags. Reheat at room temperature or a quick 10-second zap in the microwave if desired, until just warm and fragrant.

How to Know It’s Done

Golden brown top with a slight crackle, indicating proper baking.
Toothpick inserted in the center comes out clean or with moist crumbs, not batter.
Cake feels firm yet springy when gently pressed, not overly soft or dense.