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full orange pound cake on white plate
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3.78 from 70 votes

Orange Pound Cake

Orange Pound Cake is the perfect sweet and citrusy cake that's a good alternative to lemon! Use up your oranges to make this easy bundt cake with triple the orange flavor.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 573kcal
Author: Dorothy Kern
Cost: 7


For the pound cake:

  • 3 cups (372g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter softened
  • 2 cups (400g) granulated sugar
  • 5 large eggs
  • ¾ cup (177ml) buttermilk
  • cup (79ml) fresh orange juice
  • 2 tablespoons orange zest (1-2 oranges)
  • 1 teaspoon vanilla
  • ½ teaspoon orange extract optional

For the glaze:

  • ¼ cup (50g) granulated sugar
  • ¼ cup (60ml) fresh orange juice

For the frosting:

  • 1 cup (113g) powdered sugar
  • 1-2 tablespoons (15-30ml) orange juice
  • 1 tablespoon orange zest


  • Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray (use the kind with flour for best results).
  • Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. 
  • Combine buttermilk with orange zest, orange juice, vanilla extract and orange extract (if using) in a measuring cup. 
  • Add the flour mixture (with the mixer on low) in three parts alternately with the buttermilk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix!
  • Pour batter into prepared pan. Bake until a toothpick inserted in centers comes out clean, 45-55 minutes.
  • While the cake is baking, make the glaze by heating granulated sugar and orange juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is dissolved, remove from heat and let sit until cake is done. It will thicken as it cools.
  • Once done, cool cake 10 minutes in pan, then turn out cake onto a rack. Use a pastry brush to spread the glaze evenly over the tops and sides of the cake. Let dry and cool completely before drizzling with frosting.
  • Make the drizzle by whisking powdered sugar with juice and zest. Use 1-2 tablespoons of juice for desired consistency. Leave the cake on a rack. Drizzle over cake and let dry, about 30 minutes. Carefully transfer cake to a serving plate.
  • Store loosely covered for up to 3 days.



  • Be sure to cream the butter and sugar long enough. It should be light and fluffy.
  • If you want even more orange flavor, add some orange extract.
  • Use just the orange part of the zest, not the white. The white is bitter.
  • I used mandarin oranges but you can use naval oranges or any kind you like.
  • You can also bake this in two 8.5x4-inch or two 9x5-inch loaf pans. Baking time will be between 35-50 minutes.Be sure to remove the cake while it's still warm - it will come out of the pan easier.
  • Store the cake loosely covered at room temperature for up to 3 days or freeze it for up to 3 months.


Serving: 1serving | Calories: 573kcal | Carbohydrates: 89g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 287mg | Potassium: 169mg | Fiber: 1g | Sugar: 59g | Vitamin A: 750IU | Vitamin C: 10.6mg | Calcium: 63mg | Iron: 2.2mg