If you crave a dessert that feels like a warm hug on a plate, this Moist Orange Pound Cake with Fresh Citrus Glaze Recipe is your new best friend. It strikes the perfect balance between rich buttery goodness and bright, zesty freshness, delivering a tender crumb with each bite that simply melts in your mouth. The fresh citrus glaze adds a glossy, tangy finish that beautifully complements the fragrant orange zest baked into the cake. Whether you’re baking for a special occasion or a cozy afternoon treat, this cake promises to brighten your day and impress anyone lucky enough to have a slice.

Ingredients You’ll Need

The image shows ingredients for baking arranged neatly on a white marbled surface. In the top right corner, there is a box of Pillsbury Softasilk cake flour with a picture of a white frosted chocolate layered cake on it. To the left of the box, there is a white bowl holding four white eggs and an orange placed above it. Below, there are three small white bowls arranged side by side; the left one contains a pale amber liquid, the middle one contains a light pink powder, and the right one holds white powder. At the bottom left, there are two sticks of butter with yellow paper wrapping, and to the right, a small white bowl filled with granulated white sugar. The items are well spaced and clearly visible. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem straightforward, but don’t let that fool you—each one plays a vital role in creating the delightful texture, flavor, and aroma that define this cake. From the fluffy cake flour to the fresh orange zest that brings that unmistakable citrus punch, every element contributes to magic in the making.

Cake flour (1 ½ cups): Gives the cake an incredibly tender crumb, lighter than all-purpose flour.
Baking powder (1 teaspoon): Essential to help the cake rise perfectly and stay fluffy.
Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
Sugar (1 ¼ cups): Sweetens the cake and helps create that soft, moist texture you crave.
Large eggs (4, room temperature): Provide structure and moisture, essential for a pound cake’s rich body.
Grated orange zest (1 tablespoon) plus orange juice (1 tablespoon + 2 tablespoons): Adds vibrant citrus notes both inside the batter and in the glaze.
Vanilla extract (1 ½ teaspoons): Brings warmth and depth to the flavor profile.
Unsalted butter (16 tablespoons, melted and hot): Gives the cake richness and that classic pound cake moistness.
Powdered sugar (½ cup): For the fresh citrus glaze with a smooth, sweet finish.

How to Make Moist Orange Pound Cake with Fresh Citrus Glaze Recipe

Step 1: Prepare the Pan and Dry Ingredients

Start by adjusting your oven rack to the middle position and preheating the oven to 350 degrees Fahrenheit. Proper oven heat ensures even baking, which is key for this cake’s texture. Grease and flour an 8½ by 4½ inch loaf pan thoroughly so the cake releases smoothly once baked. In a bowl, whisk together the cake flour, baking powder, and salt. Mixing these dry ingredients now guarantees even distribution and prevents clumps later.

Step 2: Process the Wet Ingredients

The magic begins in your food processor where sugar, eggs, fresh orange zest, orange juice, and vanilla extract come together in a dance of flavors. Process these until they blend seamlessly. Slowly drizzle in the melted, hot butter while the processor is running, creating a smooth, rich batter that locks in moisture and flavor. Pour this fragrant mixture into a large bowl to prepare for the next step.

Step 3: Combine the Batter

Sift your flour mixture over the wet ingredients in three parts, whisking gently after each addition. This gradual incorporation keeps the batter light and prevents overmixing, which might toughen the cake. Whisk just until the flour streaks nearly disappear and the batter is silky, with a few tiny lumps welcomed—they bake out perfectly to a tender crumb.

Step 4: Bake the Cake

Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Wipe any stray batter from the pan edges and tap the pan gently on the counter—this helps release air bubbles, preventing holes and cracks. Bake for 50 minutes to 1 hour, rotating halfway through to ensure even browning. A toothpick inserted in the center should come out with a few moist crumbs—that’s your sign that it’s perfectly baked.

Step 5: Cool the Cake

Allow the cake to cool in the pan on a wire rack for 10 minutes before running a small knife around the edges. Flip the cake out carefully, then set it right side up on the rack. Patience here is key—let the cake cool completely for about 2 hours to firm up, so it slices beautifully without crumbling.

Step 6: Glaze the Cake

Whisk together the powdered sugar and orange juice until you achieve a smooth glaze. If the consistency seems too thin, add a bit more powdered sugar; if too thick, a splash of juice will help. Drizzle this fresh citrus glaze generously over the cooled pound cake, letting it cascade down the sides, adding a glossy finish that’s bursting with bright flavor.

How to Serve Moist Orange Pound Cake with Fresh Citrus Glaze Recipe

A loaf of light golden cake with a moist, soft texture is placed on a white plate over a white marbled surface with a cloth underneath. The cake is covered with a thick layer of white glaze that drips slightly down the sides. Bright orange zest is scattered on top of the glaze, adding a pop of color. Next to the cake, there is a single slice showing the inside texture, frosted on one side with white glaze and sprinkled with more orange zest. Two thin orange wedges sit at the side of the loaf, adding freshness and color contrast. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few simple garnishes can elevate this cake to an eye-catching centerpiece. Try sprinkling a few extra bits of fresh orange zest on top for an aromatic boost. Edible flowers or thin orange slices placed artfully add a delicate touch that’s as pretty as it is tasty.

Side Dishes

Serve this cake alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent contrast of textures and temperatures. Fresh berries like raspberries or blueberries make wonderful companions, adding a pop of color and a hint of tartness that pairs beautifully with the citrus glaze.

Creative Ways to Present

Looking to impress at your next gathering? Slice the pound cake into small squares for a bite-sized treat perfect for buffets. Or serve with a small pitcher of extra citrus glaze on the side for guests to drizzle to their heart’s content—interactive and delicious! Another charming idea is to arrange slices on a wooden board with fresh herbs like mint for a rustic vibe.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container to keep your Moist Orange Pound Cake with Fresh Citrus Glaze Recipe fresh and moist for up to 3 days at room temperature. This helps preserve the cake’s delicate crumb and keeps the glaze from drying out.

Freezing

If you want to enjoy this cake later, it freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to guard against freezer burn. Frozen, the cake lasts up to 3 months without losing its flavor or texture. Thaw it overnight in the fridge and bring to room temperature before serving for the best experience.

Reheating

To refresh leftovers, warm slices gently in the microwave for about 15 seconds or in a low-temperature oven for a few minutes. This brings back that fresh-baked softness and makes the glaze slightly melty—just like it’s freshly made.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can, but the texture might be slightly denser. To mimic cake flour, remove 2 tablespoons of all-purpose flour per cup and replace with cornstarch, then sift well before using. This helps keep the crumb light and tender.

What if I don’t have a food processor?

No worries! You can whisk the wet ingredients by hand or with a mixer. Beat the eggs and sugar until pale and fluffy before gradually adding the melted butter and orange zest. Then fold in the sifted dry ingredients gently.

How important is it to use fresh orange zest and juice?

Fresh is definitely best for the brightest, most vibrant citrus flavor. Zest provides essential oils that store-bought extracts can’t replicate, and fresh juice offers natural sweetness and tang that perfectly complements the butteriness of the cake.

Can I make this cake gluten-free?

Substituting gluten-free cake flour blends can work, but results may vary depending on the brand and mix. You might need to adjust liquids slightly. Using xanthan gum or a binding agent helps maintain the cake’s structure and tenderness.

Is the cake suitable for freezing once glazed?

It’s better to freeze the cake unglazed and add the fresh citrus glaze after thawing. Glaze texture changes after freezing and thawing, so applying it fresh ensures the best taste and appearance.

Final Thoughts

This Moist Orange Pound Cake with Fresh Citrus Glaze Recipe combines simplicity, elegance, and irresistible flavor in every bite. Whether you’re an experienced baker or just starting out, it’s a wonderful way to bring a little sunshine into your kitchen. Trust me, once you try it, you’ll want to make it again and again—sharing this bright, tender cake feels like giving a gift of happiness. So go ahead, bake it, savor it, and watch smiles bloom around your table.