Glazed Orange Pound Cake with Orange Zest

This incredible Orange Pound Cake proves that sometimes the smallest changes make the biggest difference. It’s essentially your standard pound cake – flour, butter, sugar, eggs – but the fresh orange zest changes everything.

The zest brightens up what would otherwise be a pretty rich, heavy cake. It’s still substantial enough to pair beautifully with tea, but there’s this lovely citrus fragrance that lifts the whole thing.

I usually drizzle on the orange glaze too. It’s not essential, but it adds another layer of orange flavor and gives the cake that glossy, bakery-quality look.

The best part? Your kitchen smells incredible while it’s baking. That citrus-butter combination just fills the whole house.

Step by Step Guide to Making Glazed Orange Pound Cake with Orange Zest

Step 1: Prepare the Oven and Pans

Preheat oven to 350°F (175°C). Place a rack in the center.

Butter and flour your loaf pans or bundt pan, tapping out excess flour. Set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt until well combined.

Step 3: Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 30 seconds).

Add sugar and continue to beat on medium-high until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

Step 4: Add Eggs and Vanilla

Gradually add the beaten eggs in 2 to 3 additions, beating well after each and scraping down the sides.

Add the vanilla extract and mix just until incorporated.

Step 5: Alternate Milk and Flour

With mixer on low, add one-third of the dry ingredients.

Add half the milk, mix briefly, then add another third of flour. Repeat with the remaining milk and flour.

Stop mixing once everything is just combined. Do not overbeat.

Step 6: Add Orange Zest

Gently fold in orange zest by hand using a spatula.

Step 7: Bake

Spoon batter into prepared pans, filling no more than ¾ full.

Bake for 20–30 minutes for mini loaves or 50–65 minutes for regular loaves or bundt.

The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.

Step 8: Glaze (Optional)

Whisk together powdered sugar, orange juice, and zest until smooth.

Drizzle over cooled cakes. Let set before serving.

Orange Pound Cake FAQ

Can I use buttermilk instead of whole milk?
Yes, it adds a slight tang and can help tenderize the crumb. Use the same amount.

How do I zest oranges properly?
Use a microplane or fine grater. Avoid the bitter white pith.

Can I use this batter for muffins?
Yes, it makes great muffins. Adjust baking time to 18–22 minutes.

Can I make this gluten-free?
Try substituting a 1:1 gluten-free flour blend, but expect some changes in texture.

What type of pan is best?
Loaf pans or a standard bundt pan work well. Be sure to grease and flour thoroughly to avoid sticking.

Glazed Orange Pound Cake with Orange Zest

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• Author: Bria Helgerson
• Total Time: 1 hour
• Yield: Serves 6-8 1x

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Description

With just one simple addition – fresh orange zest – Bria Helgerson transforms the classic into something bright, fragrant, and absolutely irresistible. The secret? It’s all in that zest.

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Ingredients

Scale 1x2x3x

For the Cake:

2 3/4 cups (345 g) all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup (225 g) unsalted butter, at room temperature

1 1/2 cups (300 g) granulated sugar

4 large eggs, lightly beaten, at room temperature

1 teaspoon vanilla extract

1 cup (240 ml) whole milk, at room temperature

Zest of 3 to 4 large oranges (about 2 tablespoons)

Optional Glaze:

1 cup (120 g) powdered sugar

3 tablespoons fresh orange juice

1 to 2 teaspoons orange zest

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Instructions

Step 1: Prepare the Oven and Pans

• Preheat oven to 350°F (175°C). Place a rack in the center.

• Butter and flour your loaf pans or bundt pan, tapping out excess flour. Set aside.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt until well combined.

Step 3: Cream Butter and Sugar

• In a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 30 seconds).

• Add sugar and continue to beat on medium-high until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

Step 4: Add Eggs and Vanilla

• Gradually add the beaten eggs in 2 to 3 additions, beating well after each and scraping down the sides.

• Add the vanilla extract and mix just until incorporated.

Step 5: Alternate Milk and Flour

• With mixer on low, add one-third of the dry ingredients.

• Add half the milk, mix briefly, then add another third of flour. Repeat with the remaining milk and flour.

• Stop mixing once everything is just combined. Do not overbeat.

Step 6: Add Orange Zest

• Gently fold in orange zest by hand using a spatula.

Step 7: Bake

• Spoon batter into prepared pans, filling no more than ¾ full.

• Bake for 20–30 minutes for mini loaves or 50–65 minutes for regular loaves or bundt.

• The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.

Step 8: Glaze (Optional)

• Whisk together powdered sugar, orange juice, and zest until smooth.

• Drizzle over cooled cakes. Let set before serving.

Notes

Room temperature ingredients help the batter mix evenly and result in a lighter crumb.

For extra moisture, add 1 tablespoon of orange juice to the batter.

This cake freezes well—wrap cooled loaves tightly and freeze for up to 2 months.

• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 390
• Sugar: 27mg
• Sodium: 180mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

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