This Orange Pound Cake is soft, fragrant, and incredibly moist. Made with fresh orange zest, orange juice, and simple pantry ingredients, it’s the perfect citrus loaf cake for breakfast, snack time, or dessert.
The secret? Massaging the orange zest into the sugar to release all the essential oils and maximize flavor.
If you love bright citrus desserts with a tender crumb, this orange loaf cake will become a staple in your kitchen.
Why You’ll Love This Orange Pound Cake
- Intensely fragrant with real orange zest
- Soft and moist texture
- Made with oil for extra tenderness
- Perfect for breakfast or afternoon tea
- Stays soft for days
- Easy one-bowl recipe
Frequently Asked Questions
Can I use butter instead of oil?
Yes, substitute with 150g melted butter, but the cake may be slightly less moist.
Can I add chocolate chips?
Absolutely. 80–100g dark chocolate chips pair beautifully with orange.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Why did my cake sink in the middle?
It may have been underbaked or the oven temperature was too low.
How to Store
Store the orange pound cake at room temperature under a cake dome or wrapped tightly in plastic wrap for up to 4 days. It actually becomes even more flavorful the next day.
How to Freeze
You can freeze the cake whole or in slices for up to 2 months. Wrap tightly in plastic wrap and then aluminum foil. Thaw at room temperature before serving.
Ingredients
How to Make Orange Pound Cake
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Preheat your oven to 180°C (350°F) in static mode.
Preheat your oven to 180°C (350°F) in static mode.
Grate the zest of the 2 oranges and combine it with the 200g sugar in a bowl. Massage the zest into the sugar with your fingers until it becomes fragrant and slightly golden. This step enhances the citrus aroma.
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Grate the zest of the 2 oranges and combine it with the 200g sugar in a bowl. Massage the zest into the sugar with your fingers until it becomes fragrant and slightly golden. This step enhances the citrus aroma.
Add the 4 eggs, 20g honey, and a pinch of salt. Beat with an electric mixer until the mixture becomes light, pale, and fluffy.
Slowly pour in the 80ml orange juice, continuing to mix, then gradually incorporate the 130ml oil.
Sift together the 200g flour and 8g baking powder, then gently fold them into the batter using a spatula with upward movements.
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Add the 4 eggs, 20g honey, and a pinch of salt. Beat with an electric mixer until the mixture becomes light, pale, and fluffy.
Pour the mixture into a 25 × 11cm loaf pan, previously greased or lined with parchment paper.
Bake for about 45 minutes, or until golden and a toothpick inserted in the center comes out clean.
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Slowly pour in the 80ml orange juice, continuing to mix, then gradually incorporate the 130ml oil.
Let the cake cool slightly before removing it from the pan.
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