Orange Pound Cake with Citrus Zest
A tender, buttery pound cake infused with bright orange zest, creating a sophisticated yet approachable dessert. The crumb is moist and fine-textured from the classic creaming method and milk additions. Serve as an elegant afternoon tea cake, simple dessert, or dress up with a tangy orange glaze for extra moisture and donut-like appeal. This version emphasizes the citrus character through generous zest rather than juice, making it ideal for citrus lovers seeking something less heavy than traditional pound cake.
Ingredients
- 2 ¾ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use blend with xanthan gum, may need 2-3 tbsp extra milk
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cup granulated sugar
- 4 eggs, lightly beaten, room temperatureflax eggs1 egg = 1 tbsp ground flax + 3 tbsp water, let sit 15 minveganeggs-free
slightly heavier crumb, less rise
Full guide → - 1 teaspoon vanilla extract
- 1 cup whole milk, room temperature
- 3 large oranges, zest only
Instructions
- 1
Preheat oven to 350 F with rack in middle position.
- 2
Butter and flour loaf pans, shaking out excess flour.
- 3
Whisk together flour, baking powder, and salt in a large bowl.
- 4
Beat butter until smooth with paddle attachment, then add sugar and cream on medium-high speed until light and fluffy, about 5 minutes.
- 5
Gradually add eggs one at a time, beating thoroughly and scraping sides between additions.
- 6
Add vanilla and beat until just incorporated.
- 7
Add one-third flour mixture on low speed until incorporated, then half the milk, beating until combined. Scrape sides.
- 8
Repeat with another third flour mixture, remaining milk, then remaining flour, scraping between additions.
- 9
Gently and quickly fold in orange zest.
- 10
Spoon batter into pans, filling about three-quarters full.
- 11
Bake until golden brown and a tester inserted in center comes out clean, 20-30 minutes depending on pan size.
Tips
Use room temperature eggs and milk for proper emulsification; cold ingredients can break the batter and result in a dense crumb.
Mix in flour and milk in alternating thirds to prevent overmixing; stop as soon as streaks of flour disappear to maintain tenderness.
For a moist cake that keeps several days, brush warm cake with simple syrup or top with orange glaze before cooling completely.
Good to Know
Cool completely, then wrap tightly in plastic wrap or store in airtight container at room temperature up to 5 days. Orange glaze extends shelf life by keeping cake moist.
Batter can be made 2 hours ahead; cover and refrigerate. Bake when ready. Baked cake freezes wrapped well up to 3 months.
At room temperature as standalone cake, with whipped cream, dipped in chocolate, or glazed. Pairs well with tea, coffee, or light white wine. Serve chilled slices if preferred.
Common Mistakes
Do not overmix after adding flour to avoid tough, dense crumb.
Do not use cold eggs or milk to prevent batter separation and poor rise.
Do not overfill pans above three-quarters to avoid batter overflow in oven.
Do not skip scraping bowl sides between additions to ensure even mixing and proper emulsification.
Substitutions
Dairy-Free Swaps
Vegan Options
slightly heavier crumb, less rise
Full guide →Gluten-Free Swaps
use blend with xanthan gum, may need 2-3 tbsp extra milk
General Alternatives
FAQ
Can I make this in a round cake pan instead of loaf pans?
Yes. Use standard 9-inch round pans and reduce bake time to 20-25 minutes. Check with a tester at 20 minutes. Bundt pans also work; bake 30-35 minutes.
What if I don't have fresh oranges for zest?
Use dried orange zest from specialty stores or substitute equal amount of lemon zest. Skip juice-based glazes and use a basic powdered sugar glaze instead.
How long does the cake with glaze keep fresh?
Glazed cake stays moist 5-7 days covered at room temperature. The glaze creates a moisture barrier. Without glaze, store up to 5 days before drying out.