This is the buttery moist loaf cake with bright fresh orange juice and zest baked into the batter, finished with a sweet orange glaze that drips down the sides. Tight tender crumb, citrus everywhere, perfect for brunch or afternoon tea. Seventy-five minutes total — most of it bake time — serves ten, and it freezes beautifully. Tastes like sunshine.
Fun fact: pound cake gets its name from the original recipe — one pound each of butter, sugar, eggs, and flour. The four-pound recipe (literally a pound of each) was easy to remember in an era before standardized measuring cups. The orange variation became popular in the American South in the 1950s, where citrus was abundant and home bakers wanted to brighten the classic butter cake.
Why this recipe works
- ORANGE ZEST + JUICE. Zest brings aromatic citrus oils; juice brings flavor + moisture. Skip either = flat.
- SOUR CREAM in the batter. Adds tang + moisture. Makes the crumb stay tender for 4+ days.
- GLAZE WARM cake. Pouring glaze on still-warm cake lets some absorb in while the rest hardens — gives both flavor AND glossy finish.
Nutrition information
- Calories: 410 kcal per slice
- Protein: 5 g
- Carbohydrates: 58 g
- Sugar: 38 g
- Fat: 19 g
- Saturated Fat: 11 g
Pro tips for the best orange glaze pound cake
- ROOM TEMP everything. Cold butter + cold eggs = lumpy batter. Pull out 1 hour before baking.
- USE A MICROPLANE for zest. Box graters tear up too much white pith (bitter). Microplane gives clean colored zest only.
- ADD POPPY SEEDS. 1 tbsp poppy seeds in the batter = orange-poppy seed pound cake, classic bakery flavor.
- BUNDT version. Same batter in a 10-cup bundt pan. Bake 45-50 min. Glaze the same way.
Frequently asked questions
Can I use Greek yogurt instead of sour cream?
Yes — full-fat Greek yogurt works 1:1. Slightly tangier, same texture.
How do I store this?
4 days at room temp covered. 1 week in the fridge but the crumb firms up — bring to room temp before serving.
Can I freeze it?
Yes — freeze unglazed up to 3 months wrapped tight. Glaze after thawing.
Why is my cake dry?
Either over-baked (always pull at lowest time-range and check), or you didn't use enough fat. Sour cream is non-negotiable.
Can I make muffins instead?
Yes — fill 12 muffin liners 2/3 full, bake 22-25 min. Drizzle with glaze when warm.
