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Glazed Orange Pound Cake

Scott Phillips

Servings: 8

This super-tender cake is packed with bright citrus flavor, thanks to orange zest and juice in the batter and a sweet orange glaze. The glaze also helps keep the cake moist for several days.


  • 6 oz. (3/4 cup) unsalted butter, softened; more for the pan
  • 4 medium navel oranges (about 2 lb.)
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. plus 1 pinch table salt
  • 1-1/4 cups granulated sugar
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 5 oz. (1-1/4 cups) confectioners’ sugar

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 120
  • Sodium (mg): 270
  • Carbohydrates (g): 77
  • Fiber (g): 1
  • Protein (g): 6


  • Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×5-inch loaf pan. Line the bottom of the pan with parchment and then butter the parchment.
  • Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 1 cup strained juice. Set aside 1/4 cup juice for the glaze.
  • In a medium bowl, whisk the flour, baking powder, and 1/2 tsp. salt.
  • In a stand mixer fitted with the paddle attachment (or in a large bowl, using an electric hand mixer), beat the butter and sugar on medium high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating on medium speed until incorporated and scraping down the sides of the bowl as necessary. Add the vanilla and orange zest and beat until incorporated (the mixture may look curdled at this point). With the mixer on low, alternately add the flour mixture in 3 additions, and the remaining 3/4 cup orange juice in 2 additions, beginning and ending with the flour.
  • Scrape the batter into the prepared pan, smooth the top, then tap the pan on the counter a couple of times to pop any air pockets. Bake until a tester inserted in the center of the cake comes out clean, 45 minutes to 1 hour.
  • Let the cake cool in its pan on a rack for 10 minutes, run a knife around the sides, then invert it onto the rack. Remove the parchment and invert again.
  • In a medium bowl, whisk the reserved 1/4 cup orange juice with the confectioners’ sugar and the pinch of salt until smooth. Set the warm cake on its rack over a large rimmed baking sheet (or a large piece of parchment). Using a toothpick, poke holes at 3/4-inch intervals in the top of the cake, stopping about three-quarters of the way down the cake.
  • Repeatedly brush the glaze evenly over the top and sides of the cake until you’ve used it all. Let the cake cool completely, about 2 hours, before slicing and serving.

Make Ahead Tips

The cake can be kept at room temperature, wrapped in plastic, for up to 3 days.


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Reviews (13 reviews)

  • jgaenzle | 02/26/2013

    The orange pound cake was easy for me and my 2 girls (ages 8 and 4) to make.We broke into it soon after it came out of the oven and found the orange taste to be lacking. I enjoy a good zing with citrus. I am hoping that the flavor will grow with time. My girls will make the cake again, the youngest would like it without the glaze (it was too sweet for her).

  • NanerS | 02/11/2013

    This cake is absolutely delicious! It will go into the rotation for deserts. It's wonderful with coffee for breakfast or just as an afternoon treat. I will make this again.

  • RArthur | 02/07/2013

    My husband told me I should never make any other cake - I doubled the recipe to share with friends and it got rave reviews all around!

  • ceeceecwood | 02/01/2013

    Moist, zesty, delicious and a snap to make. Fabulous!

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