Indulge in the refreshing and delightful flavors of our Orange Pound Cake with Orange Zest Icing. This cake combines the classic, rich texture of a pound cake with the invigorating zest of fresh oranges, creating a dessert that’s both comforting and vibrant. Whether you’re looking to impress guests or treat yourself to something special, this cake is a must-try!

In our family, the Orange Pound Cake with Orange Zest Icing has become a beloved favorite. It all started one sunny afternoon when I decided to experiment with some fresh oranges from our local market. The kitchen filled with the intoxicating aroma of freshly grated orange zest, and my husband and kids were drawn in by the delightful scent.

From the first bite, it was clear that this cake was a winner. My husband, who usually prefers chocolate desserts, couldn’t stop raving about its moist texture and zesty flavor. Our kids eagerly asked for seconds, and soon, this cake became a staple at our family gatherings. It’s the perfect balance of sweet and tangy, with a buttery crumb that melts in your mouth. Now, every time I bake it, it brings back memories of that first joyful afternoon and fills our home with love and laughter.

Why You’ll Love Orange Pound Cake with Orange Zest Icing

Bursting with Flavor: The combination of fresh orange juice and zest provides an irresistible citrusy punch.
Perfect Texture: Moist, buttery, and dense, this cake has the ideal pound cake texture.

Versatile Dessert: Great for brunch, afternoon tea, or a delightful dessert after dinner.
Simple Ingredients: Made with pantry staples and fresh oranges, this cake is both accessible and delicious.

Ingredients Notes For Orange Pound Cake with Orange Zest Icing

Butter: Use room temperature, unsalted butter for the best creamy texture.
Oranges: Freshly squeezed orange juice and zest give the cake its vibrant flavor. Choose juicy, ripe oranges for the best results.
Flour: All-purpose flour works perfectly for this recipe, providing the right structure and crumb.

Recipe Steps:

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
Cream the butter and sugar together in a large mixing bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition.

Combine the orange juice and milk in a small bowl.
Whisk together the flour, baking powder, and salt in a separate bowl.
Alternate adding the dry ingredients and orange juice mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the orange zest.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the icing by whisking together the powdered sugar, orange juice, and orange zest until smooth.
Drizzle the icing over the cooled cake and let it set before serving.

Storage Options:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated in an airtight container for up to a week. Allow it to come to room temperature before serving.
Freezer: Wrap tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Variations & Substitutions:

Lemon Twist: Substitute lemon juice and zest for a different citrus flavor.
Nutty Addition: Fold in 1/2 cup of chopped nuts, such as almonds or pecans, for added texture.

How to Make Orange Pound Cake with Zesty Icing

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Ingredients

Scale

1 1/2 cups (3 sticks) unsalted butter, room temperature

2 1/2 cups granulated sugar
5 large eggs, room temperature
1/3 cup freshly squeezed orange juice

1/4 cup milk, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder

1/2 teaspoon salt
1 tablespoon orange zest

For the Orange Zest Icing:

1 1/2 cups powdered sugar
2–3 tablespoons freshly squeezed orange juice
1 teaspoon orange zest

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.

Combine orange juice and milk in a small bowl.
Whisk together flour, baking powder, and salt.
Alternate adding dry ingredients and orange juice mixture to the butter mixture, starting and ending with dry ingredients.

Fold in orange zest.
Pour batter into prepared pan(s) and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
For icing, whisk powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled cake.