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A rectangular loaf of orange cake with white icing and orange zest on top sits on a white plate, with slices of orange and a piece of cake cut from the loaf. A light plaid cloth is underneath the plate.

Moist Orange Pound Cake with Fresh Citrus Glaze

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This orange pound cake is a tender, buttery loaf infused with fresh orange zest and juice, then finished with a simple citrus glaze. The easy food-processor method makes the batter smooth and reliable, giving you a moist crumb every time. It's perfect for brunch, coffee with friends, or as a make-ahead dessert that travels well and slices beautifully.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword buttery, citrus, easy, moist
Prep Time 15 minutes
Cook Time 50 minutes
Cool Time 2 hours
Total Time 3 hours 5 minutes
Servings 8
Author Gina Dickson

Ingredients

Pound Cake

  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups sugar
  • 4 large eggs room temperature
  • 1 tablespoon grated orange zest plus 1 tablespoon juice
  • 1 ½ teaspoons vanilla extract
  • 16 tablespoons unsalted butter melted and hot

Glaze

  • 2 tablespoons orange juice
  • 1/2 cup powdered sugar
  • Instructions

Instructions

Prepare the Pan and Dry Ingredients

  • Adjust oven rack to the middle position and heat oven to 350 degrees Fahrenheit.
  • Grease and flour an 8½ by 4½ inch loaf pan.
  • Whisk the cake flour, baking powder, and salt together in a bowl.

Process the Wet Ingredients

  • Process the sugar, eggs, orange zest, orange juice, and vanilla in a food processor until combined.
  • With the processor running, add the melted butter in a steady stream until incorporated.
    Top-down view of a blender filled with a frothy yellow liquid next to a glass measuring cup containing a pale yellow mixture, both on a white surface.
  • Pour the mixture into a large bowl.

Combine the Batter

  • Sift the flour mixture over the egg mixture in three additions, whisking to combine after each addition until only a few streaks of flour remain.
    A metal sieve holding powdered sugar is positioned over a bowl with a whisk and a yellow batter, as the sugar is being sifted into the mixture on a white background.
  • Whisk gently until almost no lumps remain.

Bake the Cake

  • Transfer the batter to the prepared pan and smooth the top.
    A metal loaf pan filled with an unbaked yellow batter, viewed from above, on a white background.
  • Wipe any batter from the sides of the pan and gently tap the pan on the counter to release air bubbles.
  • Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 50 minutes to 1 hour, rotating the pan halfway through.

Cool the Cake

  • Let the cake cool in the pan on a wire rack for 10 minutes.
  • Run a small knife around the edge to loosen, then flip the cake out onto a wire rack.
  • Turn the cake right side up and let cool completely, about 2 hours.

Glaze

  • Whisk together the orange juice and powdered sugar in a small bowl. Whisk until smooth. Note, you might need to add a bit more powdered sugar to get the thickness of the glaze to your liking.
  • Drizzle glaze on top of the pound cake.

Notes

Storage and Reheating
  • Room Temperature: Once the glaze is set, store the orange pound cake at room temperature in an airtight container or wrapped in plastic wrap. It will stay fresh for about 2 to 3 days.
  • Fridge: Wrap the cake well so it doesn’t pick up any other flavors from the fridge. Keep it there for up to 4 to 5 days. Let slices sit at room temperature for 20 to 30 minutes before serving.
  • Freezer: Freeze the whole loaf or individual slices tightly wrapped in plastic and then in foil or a freezer bag for up to 3 months. Thaw in the fridge or at room temperature before serving.
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