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Feature image for easy orange pound cake, showing the inside to highlight the softness of the cake.
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Easy Orange Pound Cake Recipe

This Orange Juice Pound Cake is a delightful treat in every bite! It has an undeniable orange aroma and flavor --- and is excellent for snacks or light desserts. Plus, it's so easy to make from scratch!
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 230kcal
Author: Neriz

Equipment

Ingredients

  • 1 & 3/4 cup all-purpose flour
  • 1 & 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 140 grams butter (about 10 tbsp) unsalted, softened
  • 2/3 cup sugar
  • 3 medium eggs
  • 1/2 cup milk
  • 1/3 cup orange juice (plus 2 tbsp)
  • 2 large oranges, grated zest
  • butter, for greasing pan
  • powdered sugar, optional

Instructions

Preparing the equipment:

  • Preheat your oven to 180°C (350°F).
  • Grease a 30-cm loaf pan and lightly dust with flour. 

Preparing the cake batter from scratch:

  • Using a medium bowl, sift all the dry ingredients together; flour, baking powder, and baking soda.  Mix.
  • In a small bowl, rub the grated orange zest with about 2 tablespoons of sugar.  Set aside.
  • In a separate medium bowl, combine the remaining sugar with butter.  Mix until it becomes creamy.
  • Add the eggs one at a time, and mix.
  • Alternate between adding 1/3 of the dry ingredients, followed by 1/3 of the milk, and then 1/3 of the orange juice.  Repeat until you have a smooth cake mixture.
  • Using a spatula or a wooden spoon, add and gently fold the orange zest with the sugar. 
  • Pour the cake mixture into your greased and floured loaf pan.

Baking your orange juice pound cake:

  • Place loaf pan in the lower part of the oven, for 45 to 50 minutes, or until the top gets darker in color.
  • Take the pan out of the oven and let cool for at least 20 minutes.
  • Take the cooled cake out of the pan and slice. Dust with powdered sugar, if desired.
  • Serve.

Notes

  • Cook's Tip #1:  When using store-bought orange juice, adjust the amount of sugar, depending on the orange juice's sweetness.
  • Cook's Tip #2:  Use room temperature eggs.
  • Cook's Tip #3:  Make sure you rub the orange zest with sugar to intensify the orange flavor and aroma.
  • Cook's Tip #4:  Do not hesitate to cover the top with aluminum foil if you feel that the orange pound cake is getting too dark, too quickly.

Nutrition

Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 225mg | Potassium: 106mg | Fiber: 1g | Sugar: 15g | Vitamin A: 406IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 1mg