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Home / Courses / Cakes / Orange Pound Cake

Orange Pound Cake

Cakes, Christmas, Western

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Fragrant, moist, and tender Orange Pound Cake flavored with freshly squeezed orange juice and orange zest. Perfect for snack time or tea time.

Fragrant, moist, and tender Orange Pound Cake flavored with freshly squeezed orange juice and orange zest. Perfect for snack time or tea time. | RotiNRice.com #poundcake #orangecake #cakerecipes

All baking careers have to start somewhere. Mine actually began with this Lemon Poppy Seed Braid, before moving on to this Orange Pound Cake. Known simply as Orange Cake in our family, this is my Dad’s favorite cake. He often spoke about his eldest sister, my oldest aunt’s orange cake and never failed to mention that it should be made with only a particular brand of butter.

Type of Butter

SCS butter, considered as the premium butter in Malaysia and Singapore, was often used in baked goods. It was one of creamiest butter in that part of the world. On that principle, I look for the creamiest butter I can find here at my local grocery store. In Minnesota, there is no shortage of good creamy butter as we are milk country. I use Land O’Lakes butter for my baking and I think dad will be quite pleased with this Orange Pound Cake. ๐Ÿ™‚

Moist and tender cake ready for serving.

Aunt made her Orange Pound Cake in a round cake tin but I like to use a loaf pan. I prefer the narrower 8-in x 4-in x 2-in pan or the European 25cm pan for a “taller” cake.

Tools Used in Making This Orange Pound Cake

This post contains affiliate links. Please read my disclosure policy here.

Hamilton Beach Power Deluxe Hand Mixer
KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
Microplane Gourmet Series Stainless Steel Coarse Grater
Hand Juicer Citrus Orange Squeezer Manual Lid Rotation Press Reamer
Stainless Steel 5 Inch Fine Mesh Flour Sifter

#poundcake #orangecake #cakerecipes

Orange Pound Cake

Fragrant, moist, and tender Orange Pound Cake flavored with freshly squeezed orange juice and orange zest. Perfect for snack time or tea time. 
Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 246kcal
Author: Linda Ooi

INGREDIENTS

  • 1ยพ cup all-purpose flour (265g)
  • 1ยฝ tsp baking powder
  • ยพ tsp baking soda *
  • 1ยผ sticks butter (softened) ** (2/3 cup/141g)
  • ยพ cup sugar (165g)
  • 3 large eggs
  • ยฝ cup milk *** (120ml)
  • 3 oz orange juice (90ml)
  • Zest from 1 orange

INSTRUCTIONS

  • Grease and flour an 8-in x 4-in loaf pan. Preheat oven to 350ยฐF (180ยฐC).
  • Sift all-purpose flour, baking powder, baking soda into a medium sized bowl.
  • Cream butter and sugar in a large bowl until light and fluffy. This will take about 2 to 3 minutes.
  • Beat in eggs, one at a time until combined.
    Orange Pound Cake-4
  • Add half the flour mixture, half of the milk, and half of the orange juice. Beat on low speed. Then add remaining flour mixture, milk, and orange juice. Continue to beat until combine.
  • Fold in orange zest.
    Orange Pound Cake-5
  • Pour batter into prepared pan.
  • Bake for 55 minutes or until wooden pick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, remove and cool on wire rack.

NOTES

Based on feedback that the cake was a little too dense, I have retested the recipe to make it lighter. It appears that there is too much liquid in the batter and so I have made these changes.
* Added ยพ tsp baking soda to neutralize some of the acid in the orange juice.
** Reduce the amount of butter down to 1ยผ sticks (2/3 cup/141g) from 1ยฝ sticks (ยพ cup/170g).
*** Reduce the amount of milk down to ยฝ cup (120ml) from ยพ cup (180ml).

NUTRITION

Calories: 246kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!

Orange Pound Cake fresh out of the oven. Not sliced yet.

This cake recipe is really versatile. The flavorings can easily be substituted with almost whatever takes your fancy. This Raspberry Swirl Cream Cheese Cake used basically the same ingredients and it turned out just as moist and delicious! Do give it a try.

Sliced cake served with tea.

Manual Orange Juicer

Many have asked about the Manual Orange Juicer I used in the video. This juicer was an employee gift made specially for the company I used to work for over 20 years ago. To this day, it is the only citrus juicer I use. Fortunately, I found a similar one on Amazon. Here is my affiliate link if you are interested –> Manual Orange Juicer.

Fragrant, moist, and tender Orange Pound Cake flavored with freshly squeezed orange juice and orange zest. Perfect for snack time or tea time. | RotiNRice.com

Fragrant, moist, and tender Orange Pound Cake flavored with freshly squeezed orange juice and orange zest. Perfect for snack time or tea time. | RotiNRice.com

Enjoy…..and have a wonderful day! ๐Ÿ˜Ž

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March 9, 2015 · 31 Comments



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Comments

  1. Veronica Ng says

    March 9, 2015 at 7:00 pm

    This cake sure looks moist with tender crumbs. I love orange flavour in my bakings. Wish I could have a piece for my breakfast now. Thanks for sharing.

    Reply
    • Linda says

      March 9, 2015 at 9:04 pm

      Thanks Minty! Oranges are one of the most fragrant and easily available flavorings for baked goods. Love them!

      Reply
  2. zazacok says

    March 10, 2015 at 8:36 am

    5 stars
    Your Orange Pound Cake looks absolutely delicious!

    Reply
    • Linda says

      March 10, 2015 at 10:32 am

      Thank you! ๐Ÿ™‚

      Reply
  3. Maria says

    March 10, 2015 at 3:27 pm

    Can I replace the butter with oil?
    Thanks
    Maria.

    Reply
    • Linda says

      March 11, 2015 at 8:33 am

      I’ve not tried it with this particular cake but I am quite sure you can.

      Reply
  4. Lynn | The Road to Honey says

    November 1, 2015 at 6:37 am

    Wow! I bet your dad would be so proud of this cake. It looks incredibly moist. I’m thinking it might even be fabulous toasted with a cup of tea.

    Reply
    • Linda says

      November 1, 2015 at 8:49 pm

      Thanks Lynn! I will make and bring one to him the next time I visit. This cake is fabulous with a cup of tea. ๐Ÿ™‚

      Reply
  5. Stephanie says

    December 8, 2015 at 8:21 pm

    I really really want to know what your dad said about it!!!!!

    Reply
    • Linda says

      December 9, 2015 at 1:21 pm

      Really? ๐Ÿ™‚ Well, Dad is in Malaysia and so he hasn’t tried this cake yet. I am planning to bake one and bring it to him when I visit. ๐Ÿ™‚

      Reply
  6. Queenie says

    March 30, 2016 at 1:12 pm

    Your recipe calls for 1 1/2 butter, then it says 3/4 cp butter. I added 3 stick butter and I told myself this is way to much butter. By watching the video you added 3/4 cup butter instead of 1 1/2 butter. Which is the right measurement? Will see how the pond cake turns out, it’s in the oven right now.

    Reply
    • Linda says

      March 30, 2016 at 1:26 pm

      The recipe clearly states 1 1/2 sticks (3/4 cup / 170g) i.e. 1 1/2 STICKS = 3/4 cup = 170g butter. The alternative measurements are in brackets. I provide the different measurements because some people prefer to go by sticks, others use cups, and some go metric. 3 sticks of butter is way too much butter.

      Reply
  7. Nicole says

    April 9, 2016 at 10:15 am

    Hi, my only loaf pan is about 6×12 in. and quite deep. Do you think double batch would fit in?

    Reply
    • Linda says

      April 11, 2016 at 8:06 am

      Wow…that’s a huge loaf pan! I calculated the volume of your pan and I think a double batch would work.

      Reply
  8. Marisa says

    May 10, 2016 at 5:30 am

    have mine in the oven now ๐Ÿ™‚ fingers crossed ๐Ÿ™‚ i love how you have both measuring units, it might be nothing for most people but for me it saves a lot of time calculating from cups to grams so thank you for that ๐Ÿ™‚

    Reply
    • Linda says

      May 10, 2016 at 9:01 pm

      I am glad to hear you find the metric measuring units helpful. ๐Ÿ™‚

      Reply
  9. Avital says

    April 9, 2017 at 1:40 pm

    5 stars
    I came across this recipe on Pinterest.
    I Just made this pound cake, as in it literally just came out of the oven! I followed the amended directions and since I have no self control I sliced myself a piping hot slice. Wow! The cake was light and airy and the orange flavor really came through. I really enjoyed this recipe. Thank you so mcuh.

    Reply
    • Linda says

      April 9, 2017 at 2:19 pm

      You are welcome and thank you for coming back to let me know. I am glad the recipe turned out well for you. It is our favorite pound cake. ๐Ÿ™‚

      Reply
  10. Joyce Tan Thomsen says

    August 20, 2017 at 3:51 am

    5 stars
    Dear Linda,

    I tried your recipe yesterday and boy! did my husband and I enjoyed it! It was moist and fragrant! Love love love it do much.

    Reply
    • Linda says

      August 20, 2017 at 9:42 am

      Very glad to hear you and your husband enjoyed the recipe. This is one of our favorite cakes. ๐Ÿ™‚

      Reply
  11. Don Schwartz says

    August 1, 2018 at 10:58 pm

    5 stars
    Linda, I love this recipe. I love pound cakes. I’ve made this one several times and is always wonderful but (you know the had to be a but) sometimes it comes out of the oven looking beautiful and then falls duting the cooling. In fact many of my pound cakes do that? Any business ti keep the perfect raised top?? Thank you for sharing this receipe with us!

    Reply
    • Linda says

      February 11, 2019 at 12:10 pm

      Pound cake can be tricky sometimes especially when citrus juice is used. That is why it is important to add the flour, milk, and orange juice in two batches. Some have also said that it could be due to over beating.

      Reply
  12. Preksha says

    December 20, 2018 at 1:09 am

    5 stars
    Turned out to be the best recipe…i tried so many orange pound cake recipes..this one turned out to be bang on…so fragrant…

    Reply
    • Linda says

      February 11, 2019 at 11:58 am

      Thank you for the compliment. I am glad you enjoyed the recipe.

      Reply
  13. Jacqueline says

    October 9, 2019 at 6:03 pm

    5 stars
    Hello, and thank you for this delicious recipe!! I followed everything listed, with a few adjustments to my liking. I used buttermilk in place of the milk, used 4 eggs ( to make super dense) added a splash of real vanilla extract, used 1 stick of butter + 1/4 cup vegetable oil. I also made a glaze out of confectioner’s sugar with a few tablespoons of fresh squeezed orange juice. I let cool in pan. Popped it out. Let cool completely, then I drizzled on the glaze thick!
    Better than the 4 dollar slices at Starbucks! Next time I will convert to lemon loaf! Thanks again. Blessings

    Reply
    • Linda says

      October 10, 2019 at 3:25 pm

      I am glad to hear the recipe turned out well for you. It is a favorite at our house. Glazing the cake sounds like a great idea. I do have another recipe which I did make a glaze for the cake –> Orange Coconut Cake.

      Reply
      • Jacqueline says

        October 11, 2019 at 8:57 am

        I will give it a try! Do you have one fornlemon loaf or can I convert this recipe? Thanks again!

        Reply
  14. Trinidad says

    June 8, 2020 at 7:53 pm

    5 stars
    All I had was a 9×12 baking pan, baked 50 minutes and it came out beautifully! Thanks for the recipe, this is exactly what I was craving ๐Ÿ™‚

    Reply
    • Linda says

      June 15, 2020 at 9:55 pm

      Glad to hear the recipe turned out well for you. ๐Ÿ™‚

      Reply
  15. charu tewari says

    August 17, 2020 at 1:05 am

    5 stars
    I baked this cake today and it’s moist and yummy…

    Reply
    • Linda says

      September 1, 2020 at 8:26 am

      Very glad to hear that. Thank you!

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more โ†’

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