Easy Orange Pound Cake Recipe (Moist & Zesty Loaf)

Have you ever noticed how the simplest cakes are often the ones everyone keeps slicing “just one more piece” of? That’s exactly the charm of this Easy Orange Pound Cake—it tastes bakery-fresh, yet it’s made with a short, honest ingredient list and one bowl of cozy citrus magic. If you think pound cake needs sour cream, fancy extracts, or complicated steps to turn out moist, this recipe will surprise you.

With bright orange zest, fresh orange juice, and buttery richness, this easy orange pound cake recipe bakes into a tender, golden loaf that feels perfect for breakfast, dessert, or an afternoon coffee break. And if you want to level it up? A quick orange glaze turns it into a showstopper—no stress required.

Ingredients

Ingredient	Amount/Quantity
Large eggs	3
Caster sugar	¾ cup (160 g)
All-purpose flour, sifted	1 ⅓ cups (160 g)
Baking powder	¾ tsp
Salted butter, melted (warm, not hot)	⅔ cup (150 g)
Orange (juice + zest)	1 orange (about ¼ cup / 60 ml juice)

Timing

Stage	Time
Prep time	10–15 minutes
Bake time	40 minutes
Cooling time	45–60 minutes
Total time	~95–115 minutes

Real-life comparison: Total time is about the length of a movie—except most of it is hands-off while the cake bakes and cools.

Step-by-Step Instructions

Step 1: Preheat and prep your pan

Preheat the oven to 350°F (180°C). Grease a 10 x 4.5-inch (25 x 10 cm) loaf tin well (including corners), and if you like extra insurance, line the bottom with parchment paper.

Tip: A properly greased pan prevents the dreaded “stuck loaf.” Citrus cakes can cling a bit because of the natural sugars.

Step 2: Whisk eggs and sugar until pale and fluffy

In a large bowl, whisk the eggs and caster sugar until the mixture looks pale, thicker, and fluffy.

Tip: This step builds lift. If you whisk until the batter ribbons slightly off the whisk, you’re setting yourself up for a lighter crumb.

Step 3: Add dry ingredients gently

Sift in the all-purpose flour and baking powder. Stir until you no longer see dry flour, but don’t overmix.

Tip: Overmixing develops gluten and can make pound cake dense. Mix just until smooth—think “gentle and confident,” not aggressive.

Step 4: Stir in butter, orange juice, and zest

Add the melted butter, fresh orange juice, and orange zest to the batter. Stir well until fully combined and glossy.

Tip: Let melted butter cool slightly before adding. If it’s too hot, it can partially cook the eggs and affect texture.

Step 5: Bake until golden and set

Pour the batter into your prepared loaf tin. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay—wet batter is not).

Tip: Ovens vary. Start checking at minute 35. If the top browns too fast, loosely tent with foil for the last 5–10 minutes.

Step 6: Cool completely before slicing (important!)

Let the cake cool in the pan for 10–15 minutes, then carefully remove it and cool completely on a rack before serving.

Tip: Citrus pound cake finishes setting as it cools. Slicing too early can cause it to crumble or feel gummy in the center.

Step 7: Optional glaze (highly recommended)

Once fully cool, whisk together:

• 1 cup (120 g) confectioners’ sugar
• 1 tbsp freshly squeezed orange juice
• 2 tbsp milk (adjust for a pourable consistency)
• Optional: a pinch of orange zest

Drizzle over the loaf and let it set for 10 minutes.

Tip: For a thicker, bakery-style glaze, use less milk. For a thinner drizzle, add milk a teaspoon at a time.

Nutritional Information (estimated per slice)

Assuming 10 slices per loaf; values vary by exact ingredients and glaze.

Nutrition	Estimated Amount
Calories	~240–290 kcal
Protein	~4–5 g
Carbohydrates	~24–30 g
Sugar	~13–18 g
Fat	~14–18 g
Saturated Fat	~8–10 g

Nutrition note: Orange zest adds real citrus aroma without much sugar—most sweetness comes from the caster sugar (and glaze if used).

Healthier Alternatives

Want to keep the flavor but lighten things up? These swaps work well for an easy orange pound cake recipe:

• Reduce sugar slightly: Drop sugar to ⅔ cup (about 135 g) for a less-sweet loaf. The orange flavor will shine more.
• Use half whole wheat flour: Replace ½ cup of all-purpose flour with whole wheat for more fiber (crumb will be slightly heartier).
• Lighten the butter: Swap ⅓ of the butter with unsweetened applesauce (texture becomes more tender and a bit less rich).
• Skip the glaze: The loaf is flavorful on its own—glaze is optional, not required.
• Add mix-ins wisely: Stir in cranberries or walnuts for texture and a more filling slice.

Serving Suggestions

This orange loaf is incredibly flexible—dress it up or keep it simple:

• Breakfast-style: Toast a slice lightly and serve with a dollop of Greek yogurt or a pat of butter.
• Brunch platter: Pair with fresh fruit (berries, sliced oranges) and a hot latte or spiced tea.
• Dessert upgrade: Serve with whipped cream and a few chocolate shavings (orange + chocolate is always a win).
• Snack-time favorite: Wrap slices for lunchboxes or mid-afternoon cravings—this cake stays moist and satisfying.

If you love citrus baking, you might also enjoy a lemon drizzle loaf or orange-glazed muffins on your site (perfect internal link opportunities).

Common Mistakes to Avoid

• Overmixing the batter: Can make the loaf tough.
  Solution: Stir just until the flour disappears.
• Using hot melted butter: Can affect texture and structure.
  Solution: Let butter cool slightly before mixing in.
• Not zesting properly: Pith (white part) can taste bitter.
  Solution: Zest only the bright orange layer.
• Underbaking the center: Leads to a gummy middle.
  Solution: Use a toothpick test and check at 35–40 minutes.
• Slicing too soon: Can crumble or feel dense.
  Solution: Cool completely before cutting.

Storing Tips

• Room temperature: Store in an airtight container for 2–3 days. Keep it away from heat so it stays moist.
• Refrigerator: If glazed, refrigerate for up to 5 days. Bring slices to room temp for best flavor.
• Freezer: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature.
• Make-ahead tip: Bake the loaf the day before—citrus flavor often tastes even better the next day.

Conclusion

This Easy Orange Pound Cake proves you don’t need complicated steps to get a moist, tender, citrusy loaf that feels truly special. With simple pantry ingredients, fresh orange zest and juice, and a buttery crumb, it’s the kind of cake that fits every moment—from a quiet morning slice to a glazed dessert centerpiece. If you’re looking for an easy orange pound cake recipe that’s reliable, bright, and deliciously fragrant, this one belongs in your regular rotation.

Try it this week and tell me how you served it! Leave a comment, rate the recipe, and subscribe for more easy, flavor-packed baking favorites delivered straight to your inbox.

FAQs

Q1. Can I use regular granulated sugar instead of caster sugar?

Yes. Granulated sugar works fine—caster sugar just dissolves a bit faster for a smoother batter. If using granulated, whisk an extra 20–30 seconds to help it blend well.

Q2. How much juice does one orange usually give?

Typically about ¼ cup (60 ml), but it varies. If your orange is small, squeeze a second one to reach the amount—more juice can intensify flavor, but don’t add too much or the batter may become too wet.

Q3. Can I add chocolate chips, nuts, or cranberries?

Absolutely. Fold in ½ cup mini chocolate chips, cranberries, or chopped walnuts after adding the wet ingredients. Lightly coat mix-ins with a teaspoon of flour to prevent sinking.

Q4. Why did my pound cake sink in the middle?

Common causes are underbaking, opening the oven too early, or too much liquid. Bake until fully set, avoid opening the oven before 30 minutes, and measure orange juice accurately.

Q5. Can I make this into muffins instead of a loaf?

Yes. Divide batter into a lined muffin tin and bake at 350°F (180°C) for about 18–22 minutes, checking with a toothpick for doneness.