Orange Pound Cake 🍊✨

 

The Ultimate Citrus Comfort Cake

If you’re looking for a cake that is ultra-moist, bursting with bright citrus flavor, and has that perfect, tight pound cake crumb—you’ve just found it. This Orange Pound Cake uses both fresh zest and juice, topped with a sweet orange glaze that seeps into the cake for maximum juiciness.

Get ready for your kitchen to smell like absolute heaven! 🍊👇

⏰ Prep time: 20 mins 

 Bake time: 55-60 mins 

Yields: 1 Loaf

 🛒 Ingredients You'll Need

For the Cake:

 * 1 cup (225g) Unsalted butter, softened to room temperature

 * 1 cup (200g) Granulated sugar

 * 3 large Eggs, room temperature

 * 1 tsp Vanilla extract

 * 2 tbsp Fresh orange zest (from about 2 large oranges)

 * ¼ cup (60ml) Freshly squeezed orange juice

 * ½ cup (120g) Sour cream or Greek yogurt (the secret to moisture!)

 * 1 ½ cups (190g) All-purpose flour

 * 1 tsp Baking powder

 * ¼ tsp Salt

For the Bright Orange Glaze:

 * 1 cup (120g) Powdered sugar

 * 2–3 tbsp Fresh orange juice

 * ½ tsp Orange zest (optional, for look)

👩‍🍳 Step-by-Step Instructions

 1. Prep Your Oven & Pan: Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan and line it with parchment paper for easy removal.

 2. Rub the Zest:.In a small bowl, rub the orange zest into the granulated sugar with your fingertips until the sugar is fragrant and damp. *Pro-tip: This releases the essential oils for maximum flavor!*

 3. Cream Butter & Sugar: In a large bowl, beat the softened butter and the orange-sugar together for 3–4 minutes until light, pale, and fluffy.

 4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, orange juice, and sour cream. (Don't worry if it looks slightly curdled here; the flour will fix it).

 5. Fold the Dry: Whisk the flour, baking powder, and salt together. Gently fold the dry ingredients into the wet batter just until combined. Do not overmix!

 6. Bake to Perfection: Pour into your prepared pan and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack.

 7. Glaze & Serve: Whisk the powdered sugar and orange juice together until smooth. Drizzle generously over the warm cake. Let the glaze set, slice, and enjoy!

 💡 Baker's Note: This cake actually tastes *even better* the next day once the orange glaze has fully soaked into the crumb. Wrap it tightly in plastic wrap to keep it incredibly moist!

Save this post for your weekend baking, and tag a friend who needs a slice of sunshine! ☀️🍰