This Orange Pound Cake recipe reimagines the classic dessert with a zesty twist. Infused with fresh citrus, it’s a perfect, light accompaniment to afternoon tea.
Bria Helgerson’s Orange Pound Cake is a testament to the power of a little zest. Honestly, this is not your ordinary pound cake; the infusion of fresh orange zest adds a vibrant, uplifting note to the cake’s crumb, a delicious departure from the typically heavier pound cake archetype.
Yes, the recipe has many of the usual suspects in it — flour, butter, sugar, and eggs — but zested oranges introduces a refreshing twist. This subtle addition is the heart of the recipe, and it elevates it from a familiar classic to an afternoon tea centerpiece. 
An optional finishing touch is an orange-infused glaze. Really optional, but it does add to the fragrant vibe of the cake.
Baking this recipe is like opening a window to let in the summer breeze: refreshing, warmly welcomed, and hinting at good times ahead.
Delicious Orange Pound Cake Recipe
- Total Time: 1 hour
- Yield: 6-8 1x
Description
An inspiring orange zest spiced pound cake from Bria Helgerson is the perfect company to a cup of afternoon tea.
Ingredients
- 2 3/4 cup (6,5 dl) flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup (2,4 dl) unsalted butter, room temperature
- 1 1/2 cups (3,54 dl) granulated sugar
- 4 eggs, lightly beaten, room temperature
- 1 teaspoon vanilla
- 1 cup (2,4 dl) whole milk, room temperature
- zest of 3–4 large oranges
Instructions
- Preheat oven to 350 F, placing a rack in the middle of the oven.
- Butter and flour your loaf pans, shaking out all excess flour and set aside.
- In a large bowl, combine the flour, baking powder, and salt. Whisk or sift together, set aside.
- In a stand mixer using the paddle attachment, beat the butter until smooth, about 30 seconds. Add the sugar and cream together with butter on medium high speed until light and fluffy, about 5 minutes. Gradually add the egg, beating thoroughly and scraping down the sides between each addition. Add the vanilla and beat just until incorporated, about 1 minute.
- Add one-third of the flour mixture and beat on low speed just until incorporated, then add half of the milk, beating again until incorporated. Scrape down the sides in between each addition. Repeat with another third of the flour mixture, then the remainder of the milk, then the remainder of the flour. Gently and quickly mix in the orange zest
- Spoon batter into your prepared pan(s), filling about 3/4 the way full. If you fill them too high, they can overflow and make a big mess. (Rest assured though, they will still be delicious!)
- Bake for 20-30 minutes, (can be more depending on what size pans you are using) until golden brown, and a tester inserted into the middle comes out clean.
- If you want to add a little something extra to these cakes, mix together 1 cup powdered sugar, 3 tablespoons orange juice, and 1-2 teaspoons orange zest. Pour over the cakes for a simple, quick, and tasty glaze. This helps moisten the cake, and helps keep it that way for a few days. It also helps it taste like a donut, which in my book, is never a bad thing. They would also be delicious dipped in chocolate, or served with whipped cream.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Cake
- Cuisine: American
The photo is gorgeous. I was looking at my mini loaf tin only yesterday thinking ‘I really need to make something in that.’ Now you’ve inspired me!
Lovely post, recipe and photos!
That yellow colour is simply gorgeous! Beautiful recipe!
Beautiful cakes, lovely recipe
This is a great way to welcome spring, the color alone is so inviting. I think it’s great that you wait until “happier” weather to make your new year’s resolution :) Wonderful pound cake and post.
50 degrees! Oh, that’s still very much winter to me, but a bright citrus-y orange pound cake certainly sounds like a nice way to usher in warmer days.
adorable “packaging”, so fresh, happy and zesty
beautiful recipe! I love the orange flavour in cakes!
Thank you everyone for the kind words! I am just now getting around to responding to all the nice comments here at Honest Cooking, I am so excited to be a part of this community!
In the instructions this recipe mentions cream but no where in the ingredients does it mention it or how much. Is there cream in this recipe? Thank you so much
responding to heather: “cream” refers to the act of creaming the butter and sugar together, not adding any cream to the batter.
I have to say I love you folks who share your lovin from the oven with us. You are proud of loving the finer things in life which in my mind is the yumminess of snacking and desserts (not some fancy over priced piece of furniture) and not acting like goodies are something that should only be eaten as a dirty little secret. Life was meant to be savored and one of the great things to savor is the flavor of the wonderful things that come out of the kitchen. Eating well does not just mean eating things that are good for you physically but to eat things that make you feel good psychologically. That is my opinion anyway. Have a wonderful day! :)
Is the amount of Ingredients mentioned enough to make a regular Loaf Pan 5 X 9 or must I purchase mini loaf pans, a total of two? I am so anxious to make this delicious looking Orange Pound Cake. I intend to make a glaze using the powdered sugar and orange juice and zest. Yummy, cant wait. Rose