Easy Orange Pound Cake Recipe (Moist & Zesty Loaf)
This one-bowl orange pound cake is bright, buttery, and impossibly tender—perfect for breakfast, dessert, or coffee breaks. Fresh orange zest and juice deliver real citrus flavor, while melted butter keeps the crumb plush. Finish with a quick orange glaze for a bakery-style finish.
Equipment
- 10x4.5-inch loaf pan
- Mixing bowls
- Whisk
- Parchment paper
- Cooling rack
Ingredients
Orange Pound Cake
- 3 large eggs
- 3/4 cup caster sugar
- 1 1/3 cups all-purpose flour, sifted
- 3/4 tsp baking powder
- 2/3 cup salted butter, melted (warm, not hot)
- 1 orange, zest and juice about 1/4 cup (60 ml) juice
Optional Orange Glaze
- 1 cup confectioners’ sugar sifted
- 1 tbsp fresh orange juice
- 2 tbsp milk more/less to adjust consistency
- orange zest pinch, optional
Instructions
- Preheat & Prep: Heat oven to 350°F (180°C). Grease a 10×4.5-in (25×10 cm) loaf pan and line the bottom with parchment.
- Whisk Eggs & Sugar: In a large bowl, whisk eggs and caster sugar until pale, thicker, and fluffy (ribbons off the whisk).
- Dry Ingredients: Sift in flour and baking powder. Stir gently just until no dry streaks remain—do not overmix.
- Finish Batter: Stir in melted butter, orange juice, and zest until glossy and fully combined.
- Bake: Pour into pan and bake 40 minutes, or until a toothpick comes out clean (a few moist crumbs OK). Tent with foil if browning too fast.
- Cool: Cool 10–15 minutes in pan, then turn out and cool completely on a rack (about 60 minutes) before slicing.
- Orange Glaze (Optional): Whisk confectioners’ sugar, orange juice, and milk to a pourable glaze. Drizzle over cooled loaf; set 10 minutes.
Notes
For best lift, whisk eggs and sugar until pale and slightly thick. If top browns early, loosely tent with foil. The cake finishes setting as it cools—slice only when fully cool for the cleanest cuts.