Go Back

Best Orange Pound Cake

This incredibly moist and flavorful orange pound cake brings together sweetness and zest, making it a delightful treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened to room temperature Use high-quality butter for the best flavor.
  • 1 cup caster sugar (or granulated sugar) Caster sugar dissolves faster than granulated.
  • 3 large eggs, room temperature Let eggs sit in warm water for 10 minutes if needed.
  • 2 cups all-purpose flour Use a kitchen scale for accuracy.
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup full-fat milk Whole milk provides the best richness.
  • 3 tbsp freshly squeezed orange juice
For the Orange Syrup and Drizzle
  • 1/3 cup caster sugar For syrup.
  • 3 tbsp powdered sugar For drizzle.
  • 2 to 3 tsp fresh orange juice For drizzle.

Method
 

Preparation
  1. Preheat your oven to 340°F (170°C). Grease a 9x5-inch loaf pan with butter or nonstick spray, then line it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy—about 3-5 minutes.
  3. Add the eggs one at a time, mixing fully after each addition, then stir in the orange zest.
  4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk.
Baking
  1. Pour the batter into the prepared pan. Bake for 70 minutes, checking for doneness after 50 minutes.
  2. While the cake is baking, whisk together the orange juice and caster sugar in a saucepan over low heat until the sugar dissolves.
Finishing Touches
  1. When the cake is done, poke holes in the top and pour the warm syrup over it to soak in.
  2. Let it cool for 20 minutes before transferring to a wire rack.
  3. For the drizzle, mix powdered sugar and fresh orange juice to desired consistency and drizzle over the cooled cake.

Notes

Keep your cake in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze slices individually for up to 3 months.