Orange Pound Cake

Whether you love or hate winter, everyone could use something to bring warmth to these long, cold days. A sweet, moist orange cake is the perfect pick-me-up, indulging the senses in so many ways. The bright oranges cheer up the kitchen counter, while the scent of the cake wafts throughout the house as it bakes. The best part comes when it’s cooled and ready to eat—truly a moment to savor!

Although the cake takes a while to bake, the process of making it is surprisingly simple. You can easily make it gluten-free by swapping out the flour for your favorite alternative. And because it’s baked in a loaf pan, it’s easy to transport and perfect for sharing a little cheer with a friend. Try it today with fresh oranges from our farmer’s market, and let us know what you think!

Check out our current produce offerings here!

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Orange Pound Cake

  • Author: Abbi Shaeffer
  • Prep Time: 20 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 Hour 20 Minutes
  • Yield: One Loaf Pan

Ingredients

Scale

Cake

  • 2 ½ cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ¼ cup sugar
  • 2 tablespoons orange zest 
  • 1/2 cup cooking oil
  • 1/2 cup butter melted
  • 1 cup fresh orange juice 
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract

Orange Icing

  • 1 cup powdered sugar
  • 1 tbsp orange zest
  • 2 tablespoons orange juice

Instructions

  1. Preheat the oven to 350 degrees and grease an 8×4-inch loaf pan with baking spray.
  2. In a large bowl, whisk together flour, baking soda, and salt.
  3. In a separate bowl, combine sugar and orange zest, rubbing the zest into the sugar with your fingertips until well combined. Add the oil, melted butter, eggs, orange juice, and vanilla, and whisk until smooth.
  4. Pour the wet ingredients into the flour mixture and whisk together until the flour is incorporated, but be careful not to overmix. Pour the batter into the prepared loaf pan.
  5. Bake for 60-70 minutes or until a toothpick inserted into the center comes out mostly clean. 
  6. While the cake is baking, whisk together powdered sugar, zest, and juice in a small bowl until smooth. Set aside.
  7. Let the cake cool in the pan for 15 minutes before removing from the pan to cool completely on a wire rack. Top with icing and garnish with orange slices. Enjoy! Store in an airtight container in the refrigerator for up to 5 days. 

Notes

In order to make the recipe gluten free, simply sub out the flower for your favorite alternative!

Keywords: Oranges

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