This Orange Pound Cake Is the Zesty Dessert You Need
This orange pound cake is a moist, buttery classic infused with fresh orange zest and juice. Enhanced with yogurt for tenderness and topped with an optional zesty glaze, it’s perfect for brunch, teatime, or dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- ½ cup fresh orange juice
- ½ cup plain yogurt or sour cream
- 1 tsp vanilla extract
Optional Orange Glaze:
- ½ cup powdered sugar
- 1–2 tbsp fresh orange juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract.
Stir in the orange juice and yogurt until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, mix powdered sugar with orange juice until smooth, then drizzle over the cooled cake if desired.
Notes
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Use only fresh orange juice and zest for optimal flavor.
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Don’t overmix the batter once the flour is added to maintain a soft crumb.
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The cake tastes even better the next day, as the citrus flavor deepens.
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Store leftovers in an airtight container at room temperature for up to 3 days.