It's citrus season, to celebrate why not make an Orange Pound Cake? This classic loaf cake is lightly flavored with fresh orange zest and fresh orange juice

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It’s citrus season, to celebrate why not make an Orange Pound Cake? This classic cake shines with the essence of both fresh orange zest and juice, for a perfectly flavored orange loaf cake.

Two slices of Orange Pound Cake with Orange Flavored Icing

This little cake is just right for morning coffee breaks, after-school snack, or just when you want to feel smug about not spending 3 dollars for a slice of it at Starbucks. No matter the reason this dense citrus cake will be just what you’re looking for. I promise!

Just like my popular recipe for Lime Pound Cake from LAST winter, this Orange Pound Cake will brighten up these last days winter. Or in some cases, the last weeks of winter. If you don’t have winter days left, no need to share that here! Ha! It’s just time for spring and this little pound cake will bring a little sun to your day.

Orange Loaf Cake

I made this citrus cake and we enjoyed it with big fresh cups of coffee while sitting in the sun. Inside the window, in the sun, but in the sun nonetheless. It felt so good to be soaking the sun and munching fresh orange pound cake.

What else to do with a Pound Cake?

Besides just enjoying it as snack you can also:

Top with fresh fruit, berries or sauces like this Strawberry Puree
make strawberry shortcake
freeze it and eat it whenever
make it into french toast
cut in chunks, put it in a bowl with whipped cream and fruit for a tasty trifle
make small parfaits for lunches
slice it lengthwise, add a layer of nutella, slip it back in the pan, freeze, top it with whipped cream and serve while still cold
make mini-loaves and swap with friends!

About your Orange Pound Cake:

make sure to generously grease your loaf pans
you can make 5 mini loaves with this recipe, bake 35 minutes or until a toothpick comes out clean
if you like your icing smooth be sure to strain the pulp from your juice
if you have a KitchenAid Stand Mier I HIGHLY recommend this Paddle with a scraper, it makes pound cakes SO EASY!

Orange Pound Cake

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It’s citrus season, to celebrate why not make an Orange Pound Cake? This classic loaf cake is lightly flavored with fresh orange zest and fresh orange juice

Course: Dessert Recipes

Cuisine: American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: loaves

Calories: 2977kcal

Author: Laura

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Equipment

Ingredients

1 cup unsalted butter
2 cups Sugar
2 oranges navel OR blood oranges will work
4 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup buttermilk or 1 TBSP vinegar plus enough milk to equal 3/4 cups
2 cups powdered sugar

Instructions

preheat oven to 350˚
generously grease two 9×5 inch loaf pans
in the bowl of a stand mixer beat butter and sugar for 5 minutes or until it's light and fluffy
while it's beating zest the oranges and then juice them
add the orange zest to the sugar mixture
add eggs mixing well after each addition
stop the mixer and scrape down the sides of the bowl, make sure to scrape off the beater as well, the zest has a tendency to get hung up on it
mix the flour with the baking soda and baking powder
mix the milk with a 1/4 cup of the orange juice, reserve the rest of the juice for the icing
add 1/4 of the flour mix to the mixing bowl, follow it with 1/3 of the liquid, repeat beginning and ending with the flour, pulse between addition
scrape down the bowl and mix by hand a few times to make sure everything is well combined
divide the batter between the greased loaf pans
bake for 45 minutes or until a toothpick comes out clean
cool for 15 minutes, then remove from the pans and cool completely
once cooled mix the two cups of powdered sugar with 2-3 Tablespoons of the leftover orange juice for a glaze, start with the smallest amount adding small amounts until the glaze is thin enough to drizzle and thick enough to cling

Notes

make sure to generously grease your loaf pans
you can make 5 mini loaves with this recipe, bake 35 minutes or until a toothpick comes out clean
if you like your icing smooth be sure to strain the pulp from your juice