The Best Orange Pound Cake Ever

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Last week I made Lemon Bread, this week is Orange Pound Cake.  I’m sucker for pound cake anyways but wanted to try adding a little flavor to one. This was a hit to say the least and gone in about 30 seconds.  Would have been sooner but they had to pause and drink some milk with it.

p.s. I would love to see you join the new foodie community.  I already gave away two fabulous prizes to active members and that’s only the beginning;)


  • 1 stick butter (1/2cup), Unsalted & room temp
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp orange juice (1/4cup if freshly squeezed)
  • 1/4 cup milk (you can use 2% if you want)
  • 1/2 tsp grated orange rind


Preheat oven to 325′ and have your 9×5 loaf pan buttered and ready to go.

Cream butter & sugar, then add eggs and mix well; set aside.  In another bowl, mix flour, baking powder and salt.  In a measuring cup combine orange juice, milk and orange zest and start adding butter mixture alternating with the flour mixture until light & creamy.

Spoon (pour) into pan and bake for 45min or until center comes out clean with toothpick.  Cool in pan and then remove from pan and drizzle with glaze.


  • 2tbsp orange juice
  • 1/3 cup confectioner’s sugar

Mix together and drizzle on cake while still warm.

orange cake ingredients

mixing orange cake

zesting orange

mixing egg

batter for orange poundcake

orange poundcake icing

icing the cake

Orange Pound Cake


  1. Jennifer

    That sounds really good!

    Can I ask why you’ve moved to a partial feed?

    Posted on January 2, 2009
  2. Nick

    I think I read somewhere that the original pound cake was called that because it contained a pound of each ingredient… Could that be possible?!

    I’m not sure about that but your version looks delicious.

    Cheers and Happy New Year,

    Posted on January 2, 2009
  3. A Cowboy's Wife

    Hi Jennifer,

    Well, it was a hard decision but I did it because nobody was coming to my blog:(

    It’s been great so far and nobody has complained and my comments have gone up;)

    Posted on January 2, 2009
  4. Kimberly L

    Your pound cakes always look so moist. I can’t understand why when I make them they dry out. Could over beating the batter, or perhaps not alternating the ingredients be the problem? I don’t think I am over baking them, as I am careful about testing them, with a toothpick and etc.

    Posted on January 2, 2009
  5. A Cowboy's Wife

    Hi Kimberly,

    Well, I think that many people tend to “dump” their ingredients but, to be honest, alternating them and even sifting the dry ingredients can make a big difference. You can beat a batter to death. That’s a common problem for people baking bread…they tend to over knead..same concept applies here.

    Posted on January 2, 2009
  6. Christine

    This looks fantastic… Thanks for the recipe!

    Posted on January 2, 2009
  7. Jake

    I see baking powder listed twice. Which qty is for baking soda? Looks great, am going to make today! Thanks – Jake

    Posted on January 2, 2009
  8. Hannah B.

    I can’t wait to try this one, as usual with your recipes! Lori, do you poke holes in the cake with a toothpick before you spoon the glaze on, or does that matter here?

    Posted on January 3, 2009
  9. Lori A.

    This sounds pretty good. I’ll have to try it sometime. The only orange-y dessert I can remember having is some orange-creme cupcakes my sister made last year. They were very yummy.

    Posted on January 3, 2009
  10. meg T

    I was so excited to see this recipe! We have an orange tree and Im always looking for things to do with them-Thanks!!

    Posted on January 3, 2009
  11. jules p

    Okay..I have to say…THANKS! This recipe was so easy to make. And talk about delicious! YUM!!!
    My daughters and I made 8 of these cakes. They were so good, we wanted to share with our church friends. Thanks!

    Posted on January 4, 2009
  12. sito

    Your lemon bread was such a big hit here the other day, I’m going to take your word for it and try this orange pound cake.

    Posted on January 4, 2009
  13. Gourmet Foodie

    Love the photos! This recipe looks great and I can’t wait to try it out!

    Posted on January 14, 2009
  14. AdronsCatherine

    Now that is one good lookin’ cake! I am obsessed with citrus flavored cakes (in fact, I made an orange angelfood cake to take to coffee hour this morning), but I’ve never made a pound cake before. I am SO going to have to try this really soon!

    BTW – I’m totally with you on partial feed. I learned a long time ago that I would sit there and read people’s blogs on the reader instead of actually visiting. I snapped out of that habit really fast lol! I know it sounds kind of silly, but I sometimes forget that you are a “real live person”, not some corporate entity, and it doesn’t occur to me to leave comments. I’m sos sorry about that! That’s what you get for being so well organized, though :op LOL!

    Posted on February 1, 2009
  15. Chris

    I have been on a pound cake spree of late, so this one is definitely next and I’m totally bookmarking this blog :-) It’s nice to find another Texas blogger.

    Posted on February 11, 2009
  16. Angela

    LOVED IT!!! I made the orange pound cake this weekend and it was a HUGE hit!!! :)

    Posted on March 3, 2009
  17. marie

    can i use a 10″ budht pan for this orange pound cake?

    Posted on March 6, 2009
  18. Treasia/TruckersWife

    I’ve gotta try this one out. Printing now. It looks excellent.

    I’ve been meaning to tell you I love the name of this blog. LOL.

    Posted on March 23, 2009
  19. marie gresik

    I’ve make this pound cake three times and the middle falls to the bottom of the pan – very disappointing – twice it was for a dinner party…. :(

    Posted on May 1, 2009
  20. mhaa

    stumbled this and made it 5 mins later,, ill be putin the mix in the oven 2nite ill let you know how it turns out

    Posted on June 15, 2009
  21. mhaa

    mm yeh it was nice

    took 2 hours in my shitty oven

    wasnt that orangey but still really yummy

    Posted on June 15, 2009
  22. clancysgirl

    This cake is delicious! It’s become one of our very favorites.
    Marie, I had the same problem. After googling for a solution, I reduced the baking powder from 1 teaspoon to 1/4 teaspoon, and have had perfect results ever since.

    Posted on July 4, 2009
  23. Mina

    Hi I been wanting to try an orange cake for a while so I tried your reciepe today. The cake tastes really good but for some reason it did not rise at all. I dont have a loaf pan so I made it in a bundt pan. I wondering if its because of that.


    Posted on August 26, 2009
    • A Cowboy's Wife

      Hi Mina,

      Someone above had the same trouble Mina and I’m putting what she said here. I’m wondering if altitude has something to do with the way it bakes because I didn’t have troubles.

      July 4, 2009 at 11:24 am

      This cake is delicious! It’s become one of our very favorites.
      Marie, I had the same problem. After googling for a solution, I reduced the baking powder from 1 teaspoon to 1/4 teaspoon, and have had perfect results ever since.

      August 26, 2009
  24. Carla

    You used your mixer here too! Woo-hoo! This is fun!

    Posted on October 22, 2009
  25. Kara

    I Love this recipe. Easy and delicious! I wanted to use this comment to enter into your mixer give-away!! Thanks for the site and all the fabulous recipes! Keep up the good work.

    Posted on October 22, 2009
  26. Donna

    I made this for my host mother and myself and it was AMAZING! Soooo mosit and yummy and not too orangy; it was perfect!
    Im gonna make it again for my aunts tea party tomorrow!!! Thank you so much for the great recipe!

    Posted on January 3, 2010
  27. Linda

    I made this pound cake and it seems that the 375 degrees for 45 minutes is not enough…..The cake was not cooked yet so I have to add another 15 minutes or more for the cake to be cooked.

    Posted on January 31, 2010
    • A Cowboy's Wife

      Yeah Linda, I think it just depends on each person’s oven because a couple of people had to cook it longer. Hope it taste good though! WE love it

      January 31, 2010
  28. Flat in Kansas

    I just made this cake this evening.. had some oranges I wanted to use up…
    it fell absolutely flat – I’ve never had this happen before… So what went wrong?

    I am seriously bummed.

    Posted on April 25, 2010
  29. Pat

    Carving for a slice right now LOL! Will make it tonite. Thanks for such a wonderful recipe!

    Posted on May 4, 2010
  30. brian

    the taste is great . the smell is amazing.. but…….. it never comes out of the pan. i made this twice and end of with a big mess. , i did butter the pan well. did anyone else have this problem ?

    please let me know, i would like to make one that looks as good as it tastes

    Posted on June 20, 2010
  31. Eyeluvfood

    I love the simplicity of this recipe and appreciate the pics. Just made this in my little German oven. Total disaster but I believe it’s all the oven’s fault. It didn’t cook through all the way. The edges cooked all the way through and tasted pretty good. I plan to try it again at a lower oven temp. Has anyone had any success using a bundt pan?

    Posted on March 30, 2011
  32. knwalter

    I made this today. I read all the other posts and decided to add extra orange zest, then wound up only having 5 Tbs. of orange juice instead of the 6 the recipe called for, so all together I tripled the amount of zest in the cake itself, then added the rest of the zest I had into the glaze. We are going to try it after dinner tonight. I probably should have waited to post, but my whole house smells so freaking good, I don’t see how a thing could be wrong! By the way, my cake came out perfect and rose just fine. I used double acting baking powder and added a pinch extra and used the wrapper of the butter stick to rub onto my pan, just to be sure I grabbed a pinch of shortening too and rubbed that into the pan. I wish I could post a pic of my cake. It’s going to be divine!!!!!!!!!!!

    Posted on June 16, 2011
  33. Behrouz Motiee

    While the cake sounds wonderful, I was under the impression that print friendly would not waste my ink and paper and print the pictures that I don’t need. In no other site print friendly does that.

    Posted on January 26, 2012
    • A Cowboy's Wife

      If you’ll use the little square one to the right with the other icons, it will work just like you want. I need to remove the rectangle icon. That one no longer works.

      January 26, 2012
  34. Fortheloveofbaking

    I wish I cld have read the comments before starting …I read them all and I have the same problem..the cake is in the oven since one and half hour not yet baked and didn’t rise at all smells good though :)
    I bake a lot of cakes , like one cake almost a I had some oranges so wanted to bake a orange pound cake and here I am :(
    It wld be great if the recipe had corrections after the comments:(
    I am sure it wld taste great once done, As I cldnt stop tasting the cake batter ;)
    Will try to share the pics :)

    Posted on February 24, 2012
  35. Fortheloveofbaking

    The cake is ready and I must say it tastes Heavenly…It took one hour 45 mins to be perfectly done :)) I sprayed the pan with butter and also dusted some flour so the cake came off easily..I always line he pan with foil …

    We love it :)
    Thanks for the recipe Lori ..but pls change the technique so you can so that it doesn’t take that long :))

    Happy baking :))

    Posted on February 24, 2012
  36. Eric

    Thanks for the orange pound cake recipe – it was awesome! I made the orange glaze for 1/2 of it and made a chocolate-orange glaze for the other half….all i did was cut the glaze in half, then added about 10 or so semi-sweet chocolate chips to that half and nuked it in the microwave until the chips melted. Also, I put a 1/2 teaspoon of Orange Emulsion into the batter (cuz I love orange so much!)…the emulsion really kicked up the orange flavor but not too much. Emulsions are a really great thing to have on hand when experimenting. Whenever I do a dessert, I always make the full recipe, make 1/2 of it as the original chef intended, then take the other half and do something different with it.

    If you like all things orange, email me and I’ll send you my family’s Orange Buns recipe. Lots of work, but worth the blood, sweat, and tears that go into it…

    BTW: does anyone have a source for Orange Chips? (i.e. something like a chocolate chip but flavored with orange)

    Thanks again,

    Eric in Kitty Hawk

    Posted on April 4, 2013


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