Introduction

There is something undeniably nostalgic about a pound cake sitting on the counter, waiting to be sliced. But when you infuse that classic buttery crumb with the vibrant, sun-kissed essence of fresh oranges, it transforms into something truly magical. This Butter Orange Pound Cake is the epitome of comfort baking—dense yet tender, rich yet refreshing.

Hi, I’m Jason Griffith, and I’ve spent years perfecting the balance of citrus and fat in baked goods. Often, orange cakes can turn out dry or artificial-tasting. This recipe solves both problems by using a triple-threat orange approach: fresh zest in the batter, a soaking syrup to lock in moisture, and a bright drizzle to finish. Whether you are hosting a brunch or looking for a reliable afternoon snack, this loaf is a guaranteed showstopper.

Why I Love This Recipe

• Triple Orange Flavor: We use the zest, the juice, and a syrup to ensure the citrus flavor isn’t just a hint—it’s the star.
• The Texture: The “pound cake” style gives it a tight, velvety crumb that holds up perfectly to a cup of coffee or tea.
• Long Shelf Life: Thanks to the orange syrup soak, this cake stays moist for days, making it an excellent make-ahead dessert.
• Simple Elegance: It looks professional but requires no advanced decorating skills.

List of Ingredients

The Batter

• 230 grams (1 cup/2 sticks) Unsalted Butter: Make sure it is softened to room temperature for proper aeration.
• 200 grams (1 cup) Caster Sugar: Also known as superfine sugar; it dissolves more easily into the butter.
• 3 Large Eggs: These provide the structure and leavening.
• Zest of 3 Large Oranges: This is where the aromatic oils live—don’t skip the zest!
• 280 grams (2 cups) All-Purpose Flour: Provides the classic pound cake “bite.”
• 1 teaspoon Baking Powder: For a slight lift.
• 1/4 teaspoon Salt: To balance the sweetness.
• 120 ml (1/2 cup) Whole Milk: Adds moisture and a tender crumb.

Orange Syrup

• 45 ml (3 Tablespoons) Orange Juice: Freshly squeezed is a must here.
• 70 grams (1/3 cup) Sugar: To create a light glaze that seeps into the crust.

Orange Drizzle

• 3 Tablespoons Powdered Sugar: Sifted to avoid lumps.
• 2–3 teaspoons Fresh Orange Juice: Adjust for your desired consistency.

Swaps and Notes

• The Citrus: While orange is classic, you can easily swap this for lemon or blood orange for a different seasonal twist.
• The Flour: If you prefer an even tighter crumb, you can use cake flour, though all-purpose is the standard for a traditional pound cake.
• The Milk: For a richer flavor, you can swap the whole milk for sour cream or Greek yogurt.
• Sugar: If you don’t have caster sugar, regular granulated sugar works fine, though you may need to beat the butter and sugar a minute longer.

List of Steps for the Recipes

1. Prep and Cream

Preheat your oven to 170°C (340°F). For fan-forced ovens, drop it to 150°C (300°F). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, beat the softened butter and sugar until the mixture is pale and fluffy (about 2 minutes).

2. Emulsify

Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don’t panic—it will come together once the flour is added. Fold in that fragrant orange zest.

3. Mix the Batter

Lower your mixer speed and add the flour, baking powder, salt, and milk. Mix until just combined and smooth. The batter will be thick and luxurious.

4. Bake to Perfection

Spoon the batter into the pan and smooth the top. Bake for about 1 hour and 10 minutes. If the top is browning too quickly at the 50-minute mark, tent it loosely with foil. A skewer should come out clean when it’s done.

5. The Syrup Soak

While the cake cools for 10 minutes in the pan, whisk your orange juice and sugar. Spoon this over the warm cake. This “liquid gold” will soak into the cracks and create a beautiful sugary crust.

6. Finish with Drizzle

Once completely cool, whisk the icing sugar and juice for the drizzle. Remove the cake from the pan and pour the glaze over the top.

Tips for Success

• Room Temperature Ingredients: This is vital. Cold eggs or milk will cause the butter to seize, resulting in a dense, heavy cake.
• Don’t Over-Zest: Stop grating once you hit the white pith of the orange; the pith is bitter and will ruin the bright flavor of the cake.
• The Foil Tent: Pound cakes bake for a long time. Using foil halfway through prevents the top from burning while the center finishes cooking.

Serving Suggestions and Pairings

This cake is versatile enough for breakfast or dessert. I highly recommend serving a thick slice alongside a glass of Refreshing Blueberry Lemonade for a bright, summery pairing. If you’re serving this during the holidays, it pairs beautifully with these Hot Chocolate Cookie Cups on a dessert platter.

Nutritional Information (Per Serving)

• Calories: 345 kcal
• Fat: 18g
• Carbohydrates: 42g
• Protein: 4g
• Sugar: 26g

Storage and Leftover Tips

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Pro Tip: If the cake gets a bit firm in the fridge, toast a slice in a pan with a little butter—it tastes like a fresh orange donut!

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More Recipes You Will Love

If you enjoyed this citrusy bake, check out these other favorites from the kitchen:

• Chocolate Chip Banana Bread – Another classic loaf for your rotation.
• Easy Pumpkin Spice Muffins – Perfect for cozy mornings.
• Spring Flower Pretzel Bites – A fun, salty-sweet treat for any occasion.

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Final Thoughts

This Butter Orange Pound Cake is a staple in my home, and I hope it becomes one in yours too. The way the orange syrup creates that slightly crunchy, sweet crust is something you have to experience to believe!

Did you try this recipe? Please leave a comment below and let me know how it turned out! Don’t forget to follow ChefManiac on social media for more daily kitchen inspiration.