This easy Orange Pound Cake recipe is a delicious made from scratch cake that is bursting with an orange citrusy flavor topped with a homemade orange cream frosting.
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I love anything orange or lemon. This orange pound cake is so delicious that it ranks right up there as one of my favorite desserts right next to chocolate pie!
This cake really hits the spot when craving flavors of summer! I always like to pour extra icing over my slice of cake. The orange cream icing is unbelievably good.
I am a huge fan of pound cakes. Check out my other favorites including this Lemon Pound Cake Loaf and for the holidays this Chocolate Pumpkin Pound Cake recipe and Chocolate Peppermint Pound Cake. I even have a recipe for Lemon Pound Cake Cookies!
Cake Baking Tips
When baking bring your eggs and butter to room temperature before using. The butter is much easier to cream when softened and the eggs blend more evenly.
Gather all your ingredients before starting so you have everything ready and you know you have everything you need.
Don't overmix the batter. Blend just until all ingredients are well incorporated.
Ingredients
See printable recipe card below for amounts and full directions.
- eggs
- butter
- sugar
- flour
- baking powder
- vanilla
- orange extract
- milk
- salt
- freshly grated orange zest
Orange Cream Frosting
freshly grated zest from two oranges
fresh squeezed orange juice
sugar
heavy cream
How To Make Orange Pound Cake
Grease and flour a Bundt pan or 2 loaf pans. Tap out excess flour.
In bowl beat butter until creamy. Gradually beat in sugar until fluffy. Add eggs, one at a time. Beat in the vanilla, orange extract and orange zest.
In small bowl combine flour, baking powder and salt. Gradually beat into butter mixture on medium speed, alternating with milk. Beat 5 minutes, scraping sides of bowl occasionally.
Pour into prepared pan. Put into cold oven. Turn to 350 degrees and bake for 1 hour and 10 minutes. Loaf pans take about an hour. (Insert a toothpick in the middle, it should come out clean.)
How To Make Homemade Orange Cream Frosting
In a small pan mix the orange zest, orange juice and sugar over low heat.
Stir constantly until sugar is melted.
Remove from heat and cool for 8 minutes.
While the orange sauce is cooling add the heavy cream to a bowl and mix with a hand mixer until fluffy.
Slowly add the orange sauce to the cream folding it in with a spoon until all the orange sauce is mixed into the cream.
Drizzle over warm cake and refrigerate any left over orange cream frosting. I always serve the extra orange cream icing with the cake for those who like extra icing!
Cover and store leftover frosted Orange Pound Cake in the refrigerator.
Favorite Amazon Kitchen Gadgets!
A PRO Citrus Zester is a must have when baking. This one has great reviews.
This Citrus Juicer makes it easier to get fresh squeezed orange juice.
These 100% Ring Spun Cotton Super Soft and Absorbent Orange Dish Towels also come in lots of different colors.
Make sure you have plenty of family and friends over to share this delicious cake with. It is too tempting to have in the house! Hope you enjoy this Orange Pound Cake recipe!
Orange Pound Cake
Ingredients
- 6 eggs
- 1½ cups butter
- 2¼ cups sugar
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- ¾ cups milk
- ½ teaspoon salt
- 2 teaspons freshly grated orange zest
Orange Cream Frosting
- freshly grated zest from two oranges
- 8 Tablespoons fresh squeezed orange juice
- 4 Tablespoons sugar
- 1 cup heavy cream
Instructions
- Grease and flour a Bundt pan or 2 loaf pans. Tap out excess flour.
- In bowl beat butter until creamy.
- Gradually beat in sugar until fluffy.
- Add eggs, one at a time. Beat in vanilla and orange extract and orange zest.
- In small bowl combine flour, baking powder and salt. Gradually beat into butter mixture on medium speed, alternating with milk. Beat 5 minutes, scraping sides of bowl occasionally.
- Pour into prepared pan. Put into cold oven. Turn oven to 350 degrees and bake for 1 hour and 10 minutes. Loaf pans take about an hour.
- Check for doneness by inserting a toothpick in the middle. It should come out clean.
Orange Cream Frosting
- In a small pan mix the orange zest, orange juice and sugar over low heat.
- Stir constantly until sugar is melted.
- Remove from heat and cool for 8 minutes.
- While the orange sauce is cooling add the heavy cream to a bowl and mix with a hand mixer until fluffy.
- Slowly add the orange sauce to the cream folding it in with a spoon until all the orange sauce is mixed into the cream.
- Drizzle over warm cake and refrigerate any left over orange cream frosting.
- Store leftover frosted Orange Pound Cake in the refrigerator.
