Last updated on September 3rd, 2024.
Orange pound cake is everything we want in a cake and more, it is tender, moist, buttery, and exploding with bright citrusy flavors.
Growing up in the “golden days” or, the 90’s, oranges were only available during its season, Winter in Israel. The anticipation was just as delicious as the citrusy fruit, and because it always comes with a nostalgic memory, orange cake is one of these things that just make sense. I guess that’s why I love baking with fresh oranges and why my orange recipe collection keeps growing. There’s this Orange Chiffon Cake, this Orange Cream cheese cake, Orange tiramisu, Sicilian whole Orange Cake, and let us not forget this epic Italian Hangover Cake.
This tender orange pound cake recipe is made using fresh orange zest, fresh orange juice and staple ingredients I bet you already have in your pantry. The cake is super flavorful and moist and giving me Starbucks cake vibes.
To learn more about pound cakes, check out my post where I share my top Tips For Baking Pound Cakes, and get a copy of my cookbook Baking Science.
Ingredients
- Orange zest, from about 3 medium oranges. I used Navel oranges, and you can use which ever is available to you. The zest is what gives the cake is distinguished orange flavor, so please do not skip it, or reduce the amount.
- Sugar.
- Eggs and an egg yolk at room temperature.
- Unsalted butter at room temperature
- All-purpose flour. No need for cake flour for this recipe, I like to use King Arthur Unbleached All-Purpose flour, because it is higher in gluten and absurds more moisture with a minimum gluten development.
- Baking powder.
- Fresh-squeezed orange juice.
- Sour cream.
- Vanilla extract.
Pans, yields and Topping Options
This cake recipe is very versatile and can be baked as a loaf cake: two 8 or 9×5 inch loafs, each yields 8-10 slices. A bundt cake (or a tube pan):10, or 12 cups, yields 12-15 slices. And a single layer cake: two eight, or nine inch pans, each yields 8-10 slices. The times and other adjustments can be found at the bottom of this post in the recipe card’s notes section. Also, the recipe can be cut in half, for a smaller cake.
Personally, I like my pound cake with a simple dust of powdered sugar, Orange glaze, or a spoon full of homemade whipped cream. But for special occasion or just because you can also serve, or top the cake with Chocolate Ganache, Orange Curd, ice cream, or sprinkle sliced almonds over the top of the cake batter before baking.
Step by Step Instructions
This cake can be made using a stand mixer, or a hand mixer.
- Prep the ingredients: Measure the sugar in a large bowl, or a bowl of a standing mixer, then use a fork to rub the zest into the sugar. Add the butter. Mix the flour and baking powder in a separate medium bowl. Mix the juice, vanilla, and sour cream in a measuring cup.
- Using an electric mixer, or the paddle attachment, on high medium speed, beat the sugar and butter until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time waiting for each egg to completely incorporate before adding the next.
- With the mixer on low speed, add the dry ingredients in the additions alternating with the wet ingredients starting and ending with the flour mixture.
- Spread the batter into your prepared pan and bake.
The cake is ready when a toothpick comes out of the center of the cake with a few moist crumbs. Allow the cake to cool in the pan for about 20 minutes before inverting it on a wire rack. If using a loaf or a single layer pans, make sure to line the pans with parchment paper.
Tips
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the ingredients blend smoothly, resulting in a better-textured cake.
- Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Zest Wisely: When zesting oranges, be careful to avoid the bitter white pith. Only zest the colorful outer layer of the orange.
- Allow the cake to completely cool before slicing it. When slicing a warm cake, it releases all the trap steam that can be transforms back into moisture as the cake cools. Plus, cooling the cake allows the flavor to develop.
Store
Store the cake at room temperature in a cake dome, or covered for up to three days. To freeze, wrap the cake with plastic wrap, or aluminum foil, then place in aplastic bag and freeze for up to three months. When ready, unwrap the cake at room temperature and allow it to defrost.
Orange pound cake recipe
A homemade tender and moist orange cake made from scratch using fresh oranges
Ingredients
- 2 3/4 Cups All-purpose flour (330g)
- 1 Tablespoon Baking powder
- 1/2 Cup Sour cream and room temperature (120ml)
- 1/2 Cup Fresh squeezed orange juice (120ml)
- 1 teaspoon Vanila extract
- 2 Cups Sugar (400g)
- 3 Tablespoons Orange zest (from about 3 medium oranges) (21g)
- 1 1/2 Cups Unsalted butter at room temperature (360g)
- 3 Large Eggs at room temperature
- 1 Large Egg yolk at room temperature
- 1 Recipe Orange glaze (optional)
Instructions
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Preheat the oven to 350F (180C) and grease one 10, or 12 cups bundt pan.
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In a medium bowl mix the flour and baking powder.
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Mix the sour cream, orange juice, and vanilla extract in a measuring cup.
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Rub the zest into the sugar using a fork or your fingers in a large bowl, or a bowl of a standing mixer fitted with the paddle attchment.
-
Add the butter to the sugar and mix for 4-5 minutes, until light and airy. Scrape the sides and bottom of the bowl.
-
Add the eggs, one at a time waiting for each egg to completely incorporate before adding the next.
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With the mixer on low speed, add the flour mixture in three additions alternating with the wet ingredients. Starting and finishing with the dry ingredients.
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Fill the prepared pan with the cake batter and bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs from the center of the cake.
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Remove from the oven and allow the cake to cool in the pan for 35-40 minutes, or until the pan is cool enough to hold with your hands (but still warm).
Recipe Notes
- To bake in two 9×5-inch loaf pans. Bake time: 30-35 minutes
- To bake in two eight or nine inch one layer pans. Bake time: 25-28 minutes.
- Baking time might vary from oven to oven, so pay attention to the cake and not the timer. The cake is ready when a toothpick comes out with a few moist crumbs from the center of the cake.
- Store the cake at room temperature for up to three days, in a cake dome or covered.
- To freeze, wrap the cake with plastic wrap or aluminum foil, place in a plastic bag and freeze for up to three months. When ready, unwrap the cake and allow it to warm at room temperature.
- Make sure all of the ingredients are at room temperature.
- Do not use store-bough orange juice.