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The Best Orange Pound Cake: Triple the orange flavor, this orange pound cake offers everything you love about pound cake with a burst of orange!

Orange Pound Cake — This incredible pound cake is easy to make and will be perfect at a ladies luncheon or brunch. Make cakes in mini loaf pans so each guest can enjoy their own mini cake.

Triple the Orange Flavor!

Orange Pound Cake — One bite of this moist pound cake and you’ll be in orange heaven. From orange zest and orange juice in the cake, drenched in an amazing orange syrup and finally a drizzle of orange glaze on top your taste buds will be VERY happy.

How to Transform one batter into different cakes

Orange Pound Cake — The recipe for this orange pound cake makes enough batter for two loaves. You can either make one loaf following the original orange pound cake recipe and the other with different add ins (listed below) or double the recipe for an assortment of FOUR cakes.

One batter recipe FOUR CAKE ideas
- Orange Pound Cake (original recipe)
- Chocolate Chip Orange Pound Cake (original recipe, add mini chocolate chips to the batter)
- Cranberry Orange Pound Cake (original recipe, add dried cranberries)
- Blueberry Orange Pound Cake (original recipe, add fresh or frozen blueberries)

Can the pound cake be frozen?

Orange Pound Cake — Yes! This cake freezes beautifully. Ready for whatever event comes your way or even a last minute hostess gift. If freezing, DO NOT ADD THE GLAZE. After the cooling time brush on the syrup. FREEZING: Let the cake cool completely. Wrap the cake with a layer of plastic wrap and then foil. With a permanent marker, label cakes. Cakes can be frozen up to 3 months. THAW: Set cakes out on the counter to come to room temperature (this will take several hours, so plan ahead). Once the cakes are thawed, prepare glaze and drizzle over cakes.

HOW TO MAKE TRIPLE ORANGE POUND CAKE

INGREDIENTS (FOR THE CAKE)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 4 tablespoons orange zest (about 4 oranges)
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1/4 cup freshly squeezed orange juice (use the oranges from the zest)
- 3/4 cup buttermilk
INGREDIENTS (FOR THE SYRUP)
- 1 teaspoon orange zest
- 1/2 cup granulated sugar
- 1/2 cup freshly squeezed orange juice (about 1 medium orange)
INGREDIENTS (FOR THE GLAZE)
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
- OPTIONAL: orange zest as garnish

DIRECTIONS (FOR THE CAKE)
- Scroll down for the full printable recipe ingredients and directions.

MORE POUND CAKE RECIPES

MAKE IT YOUR OWN POUND CAKE DIPPING BAR

The Best Orange Pound Cake

Yield: 2 LOAVES

One easy to make batter.... create two different cakes!

Ingredients

For the Orange Pound Cake:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs,
4 tablespoons orange zest (about 4 oranges), save oranges for juice
3 cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup freshly squeezed orange juice
¾ cup buttermilk
1 teaspoon vanilla extract
1 teaspoon orange extract

For the Orange Syrup:

½ granulated sugar
½ cup freshly squeezed orange juice (about 1 medium orange)
1 teaspoon orange zest

For the Orange Glaze:

1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
Optional Topping: Orange zest

Instructions

Orange Pound Cake

Preheat oven to 350° degrees.
Spray two 8-9 inch loaf pans with non stick cooking spray; set aside.
Cream together the butter and sugar until light and fluffy.
Beat in eggs one at a time, and orange zest.
In a medium whisk together the flour, baking powder, baking soda and salt.
In small bowl whisk together the buttermilk, orange juice, vanilla extract and orange extract.
Add to the butter mixture alternating between the flour mixture and buttermilk mixture until combined.
Divide batter and pour into prepared pans (into equal parts about 11.1 ounces each).
Smooth tops and bake 45 minutes to 1 hour or until a wooden toothpick inserted into the center comes out clean.
While cake is baking make the syrup.
Let cake cool 10 minutes, spoon syrup over the cakes.
Allow cakes to cool completely, Pour or drizzle glaze over the top of the cakes.
Sprinkle orange zest over the cakes.

Orange Syrup

Add the sugar and orange juice to a small saucepan. Heat over low heat until sugar dissolves.

Orange Glaze

In a small bowl whisk together the sugar and orange juice until smooth.

Notes

One batter recipe FOUR CAKE ideas (double recipe):

Orange Pound Cake (original recipe)
Chocolate Chip Orange Pound Cake (original recipe, add mini chocolate chips to the batter)
Cranberry Orange Pound Cake (original recipe, add dried cranberries)
Blueberry Orange Pound Cake (original recipe, add fresh or frozen blueberries)

If freezing, DO NOT ADD THE GLAZE. After the cooling time brush on the
syrup.
FREEZING: Let the cake cool completely. Wrap the cake with a
layer of plastic wrap and then foil. With a permanent marker, label
cakes. Cakes can be frozen up to 3 months.
THAW: Set cakes out on the
counter to come to room temperature (this will take several hours, so
plan ahead). Once the cakes are thawed, prepare glaze and drizzle over
cakes.

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