Moist Orange Pound Cake

by

🍊 Moist Orange Pound Cake

Soft • Fragrant • Naturally Citrus-Forward

This orange pound cake is tender, moist, and filled with fresh orange flavor from real juice and zest. It has a fine crumb, a golden crust, and a bright citrus glaze that soaks gently into the cake. Perfect for tea time, breakfast, or dessert, this cake stays soft for days and slices beautifully.

Recipe Overview

  • Prep Time: 15 minutes

  • Bake Time: 65–70 minutes

  • Oven Temperature: 350°F (175°C)

  • Yield: 1 loaf or bundt-style cake (10–12 slices)

Ingredients

Dry Ingredients

  • 2½ cups (300 g) all-purpose flour

  • ¾ teaspoon baking powder

  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup (200 g) granulated sugar

  • 2 tablespoons fresh orange zest
    (from about 3 oranges)

  • ¾ cup (180 ml) fresh orange juice

  • 1 cup (240 ml) vegetable oil

  • 3 large eggs, room temperature

  • 1 tablespoon vanilla extract

Orange Glaze

  • 1 cup (120 g) powdered sugar

  • Zest of ½ orange

  • 2 tablespoons fresh orange juice

Equipment Needed

  • Mixing bowls

  • Whisk

  • Rubber spatula

  • Loaf pan or bundt pan

  • Fine grater (for zest)

  • Wire cooling rack

Step-by-Step Instructions

1. Prepare the Oven and Pan

  • Preheat oven to 350°F (175°C)

  • Grease a loaf or bundt pan thoroughly

  • Lightly dust with flour and tap out excess

  • Set aside

2. Combine Dry Ingredients

  • In a large bowl, sift together:

    • Flour

    • Baking powder

    • Salt

  • Whisk briefly to distribute evenly

  • Set aside

3. Infuse the Sugar with Orange Zest

  • Place sugar and orange zest in a separate bowl

  • Rub them together using clean fingertips

  • Continue until the sugar feels slightly moist and fragrant
    (this step releases natural citrus oils for stronger flavor)

4. Mix the Wet Ingredients

  • Add to the orange-sugar mixture:

    • Eggs

    • Orange juice

    • Vegetable oil

    • Vanilla extract

  • Whisk until smooth and well blended

5. Make the Batter

  • Pour the wet mixture into the dry ingredients

  • Fold gently using a spatula

  • Mix just until no dry flour remains

  • Do not overmix to keep the cake tender

6. Bake the Cake

  • Pour batter evenly into prepared pan

  • Smooth the top gently

  • Bake for 65–70 minutes

  • Test with a toothpick inserted into the center

    • It should come out clean or with a few soft crumbs

7. Cool

  • Let cake cool in the pan for 10–15 minutes

  • Carefully remove and transfer to a wire rack

  • Allow to cool until slightly warm

Glaze Instructions

8. Prepare the Orange Glaze

  • In a small bowl, whisk:

    • Powdered sugar

    • Orange zest

    • Orange juice

  • Adjust consistency if needed

    • Add more juice for thinner glaze

    • Add more sugar for thicker glaze

9. Glaze the Cake

  • Drizzle glaze over the slightly warm cake

  • Allow glaze to set before slicing

Texture & Flavor

  • Texture: Moist, soft, fine crumb

  • Flavor: Bright orange with gentle sweetness

  • Finish: Light citrus glaze that soaks into the cake

Storage Tips

  • Store covered at room temperature for 2 days

  • Refrigerate for up to 5 days

  • Bring to room temperature before serving for best texture

Optional Variations

  • Add ½ teaspoon cardamom or cinnamon

  • Replace half the oil with melted butter for richer flavor

  • Add chopped almonds for texture

  • Use lemon instead of orange for a citrus swap

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