Orange Pound Cake With Sweet Citrus Crumb And A Glossy Homemade Orange Drizzle

There’s something about an orange pound cake that feels both old-fashioned and quietly luxurious at the same time. It’s not flashy. It doesn’t rely on layers or fillings. It just shows up exactly as it is—golden, dense in the best way, and fragrant with fresh citrus—and somehow that’s more than enough. This is the kind of cake you slice thick, set on a simple plate, and enjoy slowly with coffee while the kitchen still smells like butter and oranges.

I’ve made versions of this cake more times than I can count, especially in the cooler months when citrus feels like a little bit of sunshine brought indoors. It’s the cake I bake when I want something reliable, comforting, and deeply satisfying without having to think too hard. The batter comes together easily, the bundt pan does all the visual work for you, and that glossy orange drizzle settles into the ridges like it was always meant to be there.

This particular orange pound cake is moist but sturdy, with a tight crumb that slices cleanly and holds up beautifully under the glaze. The flavor leans into real orange—fresh zest, fresh juice, and just enough sweetness to let the citrus shine instead of getting buried.

Why This Orange Pound Cake Always Works

This cake is built on balance. Pound cakes can sometimes feel heavy or dry, but this one stays tender thanks to a combination of butter, milk, and eggs, along with the natural moisture from fresh orange juice. Baking it in a bundt pan ensures even cooking and that classic, bakery-style shape that looks impressive without extra effort.

The orange drizzle icing is intentionally simple. It’s thin enough to drip, thick enough to cling, and packed with bright citrus flavor that soaks slightly into the warm cake. That’s what gives each bite that sweet-tart finish you can see and taste in every slice.

A Little Fun History And Citrus-Filled Facts

Pound cake gets its name from a centuries-old formula that used a pound each of butter, sugar, eggs, and flour. While modern versions are more refined, that rich, dense texture remains the heart of the cake.

Oranges became a popular baking ingredient in American kitchens in the late 19th and early 20th centuries as citrus farming expanded, especially in Florida and California. Orange zest and juice were often added to cakes as a way to bring freshness and aroma to otherwise simple butter-based recipes.

Bundt pans rose to popularity in the mid-20th century, and citrus cakes quickly became a favorite pairing because the ridges catch glaze so beautifully. There’s a reason orange bundt cakes still feel timeless—they never really went out of style.

Ingredients That Make This Cake Shine

All-purpose flour provides structure without making the cake tough

Unsalted butter creates richness and that classic pound cake texture

Granulated sugar sweetens while helping form a fine, tight crumb

Eggs add moisture, stability, and richness

Fresh orange zest delivers concentrated citrus flavor

Fresh orange juice adds brightness and natural acidity

Whole milk softens the crumb and balances the butter

Vanilla extract rounds out the citrus with warmth

Powdered sugar forms the smooth, glossy orange drizzle

A pinch of salt sharpens all the flavors and keeps the cake from tasting flat

Serving Ideas And Simple Pairings

This orange pound cake is perfect on its own, but it also pairs beautifully with lightly sweetened whipped cream, fresh berries, or a spoonful of vanilla yogurt. It’s excellent with coffee, black tea, or even a lightly sweet iced tea on warmer days.

For gatherings, slice it thick and let the glaze do the talking. It looks elegant without needing any extra garnish.

Storage, Make-Ahead, And Freshness Tips

This cake stores exceptionally well, which is one of the reasons I love it so much. Once fully cooled, cover it tightly and keep it at room temperature for up to three days. For longer storage, refrigerate for up to five days and bring slices to room temperature before serving.

You can also freeze the unglazed cake, wrapped tightly, for up to two months. Thaw overnight, then drizzle with fresh orange icing just before serving for the best texture and flavor.

Orange Pound Cake With Homemade Orange Drizzle

Ingredients

For the Cake

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup unsalted butter, softened

2½ cups granulated sugar

5 large eggs, room temperature

2 tablespoons fresh orange zest

¾ cup fresh orange juice

½ cup whole milk

1 teaspoon vanilla extract

For the Orange Drizzle

2 cups powdered sugar

3–4 tablespoons fresh orange juice

1 teaspoon orange zest

Instructions

1. Preheat oven to 325°F. Generously grease and flour a bundt pan, making sure to coat all the grooves.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat butter and sugar until light and fluffy, about 4–5 minutes.

4. Add eggs one at a time, beating well after each addition.

5. Mix in orange zest and vanilla extract.

6. Add flour mixture in three additions, alternating with orange juice and milk, beginning and ending with flour. Mix just until combined.

7. Pour batter evenly into prepared bundt pan and smooth the top.

8. Bake for 60–70 minutes, until a toothpick inserted comes out clean.

9. Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.

10. Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled cake, allowing it to drip naturally.

Approximate Nutritional Information (Per Slice)

Calories: 420

Fat: 18g

Saturated Fat: 10g

Carbohydrates: 60g

Sugar: 42g

Protein: 5g

Sodium: 180mg

This orange pound cake is one of those recipes that quietly becomes a favorite. It doesn’t shout for attention, but once you’ve made it—and especially once you’ve sliced into it while it’s still slightly warm—you understand why it keeps finding its way back onto the table. It’s dependable, comforting, and exactly the kind of cake that feels like home.