Orange Pound Cake That Stays Moist for Days

This orange pound cake is the kind of cake you slice into all week, and it never dries out. The crumb is tight but tender, with fresh orange zest and a glossy citrus glaze that soaks into the top.

It’s simple enough for a Tuesday but pretty enough for company, and the whole thing comes together in one loaf pan with ingredients you likely have on hand.

What Makes This Pound Cake So Good

The crumb is dense but not heavy, with a fine, velvety texture that comes from creaming the butter and sugar properly and then folding in full-fat sour cream. Fresh orange zest and juice perfume the whole cake, and the simple powdered sugar glaze seeps into every slice, so even the crust stays soft.

It’s the kind of cake that actually improves after a day on the counter, making it a dream for make-ahead brunches or midweek snacks.

Ingredients

• 2 cups (250g) all-purpose flour: spooned and leveled, not scooped
• 1 tsp baking powder: not strictly traditional but helps lift
• ½ tsp fine sea salt: balances the sweetness
• 1 cup (226g) unsalted butter, softened: let it sit out for 30 minutes
• 1 ½ cups (300g) granulated sugar: for creaming
• 4 large eggs, at room temperature: cold eggs can curdle the batter
• 1 tbsp fresh orange zest: from about 2 oranges
• 3 tbsp fresh orange juice: plus more for the glaze
• 1 tsp vanilla extract: rounds out the citrus
• ⅔ cup (160g) full-fat sour cream: room temperature, for moisture
• For the glaze:
• 1 cup (120g) powdered sugar: sifted if lumpy
• 2 to 3 tbsp fresh orange juice: to reach pouring consistency
• ½ tsp orange zest: for extra pop

Variations / Substitutions

• Swap the sour cream: use full-fat Greek yogurt for a tangier crumb.
• Lemon version: replace orange zest and juice with lemon for a lemon pound cake.
• Add poppy seeds: fold in 2 tbsp poppy seeds for texture and a little crunch.
• Glaze alternatives: skip the glaze and dust with powdered sugar.
• Dairy-free: use vegan butter and a thick dairy-free yogurt (like coconut) but texture may vary.

If you love citrus desserts, our Lemon Ricotta Cake is another favorite.

How To Make Orange Pound Cake

Step 1: Cream the Butter and Sugar

Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy lifting. In a large bowl, beat the 1 cup softened butter and 1 ½ cups sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.

The mixture will look pale and creamy, like thick frosting. Scrape down the bowl once so no butter clings to the sides.

Step 2: Beat in the Eggs and Orange

Add the 4 eggs one at a time, beating well after each addition so the batter stays smooth. Beat in the 1 tbsp orange zest, 3 tbsp orange juice, and 1 tsp vanilla extract until just combined.

The batter may look slightly curdled after adding the liquid, but that’s fine; it will come together when you add the flour. Scrape the sides again.

Step 3: Fold in the Dry Ingredients and Sour Cream

In a separate bowl, whisk together the 2 cups flour, 1 tsp baking powder, and ½ tsp salt. Add roughly half of this flour mixture to the butter mixture and mix on low until just combined. Then add the ⅔ cup sour cream, mixing again. Finish with the remaining flour and stir until no dry streaks remain.

Stop as soon as the flour disappears; overmixing will make the cake tough. The batter will be thick and smooth.

Step 4: Bake the Loaf

Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

The top will be deeply golden and crack down the middle, which is exactly what you want. If it browns too quickly, tent loosely with foil after 45 minutes.

Step 5: Glaze and Serve

Let the cake cool in the pan for 15 minutes, then lift it out onto a rack to cool completely. Whisk together the 1 cup powdered sugar, 2 to 3 tbsp orange juice, and ½ tsp zest until smooth and thick but pourable.

Pour the glaze over the cooled cake, letting it drip down the sides. Slice and serve once the glaze sets, about 10 minutes.

A Few Tips for the Best Orange Pound Cake

• Fresh citrus only: bottled juice won’t give the same bright, fragrant flavor; fresh oranges are worth the effort.
• Clean slices: let the cake cool completely and use a serrated knife for perfect, clean slices.
• Watch the top: if the loaf darkens too early, tent loosely with foil after 45 minutes.
• Glaze consistency: the glaze will thicken as it sits; add a few extra drops of juice if needed.
• Make-ahead magic: this cake tastes even better the next day, so feel free to bake it a day ahead.

Bake times depend on your pan; here’s a rough guide:

Keeping Pound Cake Fresh

• Refrigerate: store covered at room temperature for up to 4 days, or refrigerate for up to a week. The glaze may soften slightly in the fridge.
• Reheating: a 10-second zap in the microwave revives a slice, especially nice on a cool morning.

What Goes Well With Orange Pound Cake

A dollop of lightly sweetened whipped cream and fresh berries balances the richness of the cake. For brunch, serve with a strong cup of coffee or Earl Grey tea, which complements the orange notes beautifully. It’s also lovely with a scoop of vanilla ice cream and a drizzle of honey, the cold creaminess playing off the dense crumb.

Frequently Asked Questions

Can I freeze leftover slices?

Yes, wrap them tightly in plastic and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of glaze if needed.

Why did my cake crack so much on top?

A big crack is normal and actually a sign of a good rise. If it bothers you, you can tent the cake earlier to slow browning, but the crack will still happen.

Can I swap the sour cream for buttermilk?

Buttermilk will work but the cake won’t be quite as moist. Reduce the buttermilk to ½ cup because it’s thinner.

What’s the best way to bring eggs to room temperature quickly?

Place the whole eggs in a bowl of warm (not hot) water for 5 minutes. They’ll come to room temperature without cooking.

Orange Pound Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Calories: 480

Ingredients Method Notes

Ingredients

  

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup (226g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 1 tbsp fresh orange zest
• 3 tbsp fresh orange juice
• 1 tsp vanilla extract
• ⅔ cup (160g) full-fat sour cream
• 1 cup (120g) powdered sugar
• 2 to 3 tbsp fresh orange juice
• ½ tsp orange zest

Method

 

1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment. Beat butter and sugar 3 minutes until fluffy.
2. Add eggs one at a time, then mix in orange zest, 3 tbsp orange juice, and vanilla.
3. Whisk flour, baking powder, and salt. Alternate adding flour and sour cream to the butter mixture, mixing just until combined.
4. Pour into the pan, bake 55 to 65 minutes until a toothpick has moist crumbs. Cool 15 minutes in the pan, then lift out to cool completely.
5. Whisk powdered sugar, 2 to 3 tbsp orange juice, and ½ tsp zest. Pour over the cooled cake. Slice and serve once the glaze sets.

Notes

The cake tastes even better the next day. If making it ahead, skip the glaze and add it just before serving. Room temperature ingredients are key for a smooth batter.