Delicious Pound Cake L’orange Recipe – Try Now!

Welcome, my fellow food enthusiasts! Have you been on the lookout for a perfect dessert that will elevate your gastronomical senses and make your taste buds pop? Look no further because I have got the recipe just for you – the Pound Cake L’Orange!

This pound cake recipe is unlike any other you have tried before. It is infused with the tantalizing flavors of orange, creating a perfect balance between sweetness and zesty tartness. With this recipe in hand, you’ll be able to treat your friends and family to a dessert that they will never forget.

I have been a chef specializing in British cuisine for many years, which has allowed me to experiment with different types of flavors and ingredients. I have gone through many trials and errors to come up with this perfected recipe, and I can guarantee that it won’t disappoint.

So, what makes this particular Orange Pound Cake stand out? Well, it’s all about the perfect balance of ingredients. Starting with unsalted butter, granulated sugar, large eggs room temperature 2 & 3 cups purpose flour. The key ingredient is the orange zest that adds an incredible aroma and fresh flavor to the cake.

Follow me on this culinary journey, and I’ll show you how to make this fantastic dessert in no time!

Why You’ll Love This Recipe

Pound Cake L'orange
Pound Cake L’orange

Fellow foodies, let me tell you, this Orange Pound Cake recipe is a game-changer. The combination of citrusy orange zest, fresh orange juice and rich unsalted butter create an impeccable flavor profile that will have your taste buds dancing with delight!

But what makes this recipe truly unique is the texture – moist, dense, and perfectly crumbly. Picture biting into a slice of sponge cake that’s soft, decadent and infused with a burst of fresh orange flavor in every bite.

And here’s the cherry on top: it’s incredibly easy to make! All you need is a bowl and a few simple ingredients like flour, eggs, sugar, baking powder and butter. You don’t need to be an expert baker to whip up this recipe – just follow my step-by-step instructions and voila! You’ll have a delicious cake ready to be devoured.

Trust me when I say that this Orange Pound Cake is not just any ordinary cake. It’s an indulgent treat that will leave your friends and family raving for days. So why settle for store-bought cakes when you can make something truly special at home?

Ingredient List

Sure, here are 11 unique photo captions for Pound Cake L'orange recipe:
Sure, here are 11 unique photo captions for Pound Cake L’orange recipe:

Before we get into the recipe, let’s take a look at all the ingredients you’ll need to make this delicious Pound Cake L’orange. Be sure to have everything on hand before you start baking.

The Recipe Ingredients:

  • 2 sticks (226g) unsalted butter, softened
  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 large eggs, room temperature
  • 2 2/3 cups (532g) granulated sugar
  • 2 teaspoons baking powder
  • Zest from two organic oranges
  • Juice from one organic orange
  • 1 cup (240g) sour cream

For the Orange Glaze:

  • Juice from one organic orange
  • Zest from one organic orange
  • 1/4 cup (60g) cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 3 cups (360g) confectioners’ sugar

For the Glazed Orange Pound Cake:

  • 1 Blood Orange Loaf Cake Mix
  • Cranberry Orange Baking Syrup
  • Orange Crush Beverage

With these ingredients at the ready, we can now move on to the next part of the recipe: The How-To.

The Recipe How-To

Now that we have covered the ingredients, let’s dive into the method of making this delightful Pound Cake L’orange that will leave your taste buds tingling.


  • Preheat the oven to 350°F.
  • Grease and flour a 9 x 5 inch loaf pan.

Creaming the Butter

  • In a large bowl, beat 2 sticks (226g) of unsalted butter at medium speed until creamy – about 1 minute.

Adding Sugar Gradually

  • Gradually add 3 cups (600g) of granulated sugar, beating at medium speed. Scrape down the sides of the bowl and beat for 2 minutes.

Adding Eggs & Orange Zest

  • Add 4 extra-large eggs, one at a time, beating well after each addition.
  • Add 1 tablespoon of finely grated orange zest and mix well.

Sifting Dry Ingredients

  • In a separate bowl, sift together 3 cups (360g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Adding Dry Ingredients + Sour Cream + Vanilla Extract

  • Add the sifted dry ingredients to the butter-sugar mixture alternately with 1 cup (240g) sour cream, beginning and ending with the flour mixture.
  • Beat at low speed JUST until blended after each addition.
  • Stir in 2 teaspoons vanilla extract.


  • Pour the batter into the greased and floured pan.
  • Bake at 350°F for 1 hour and 20 minutes, or until a wooden pick inserted in center comes out clean.

Orange Glaze

  • While your pound cake is baking, whisk together 1/3 cup (80ml) fresh orange juice, 2 cups (200g) confectioners’ sugar, and 1/4 teaspoon kosher salt to prepare the glaze.
  • Once done, let the cake cool in pan for 10 minutes or until completely cool.

Glazing & “Orange Crush”

  • Remove the cake from the pan and place on a wire rack over a baking sheet.
  • Spoon the glaze evenly over the cake, letting it drip down the sides of the cake. Gently tap the rack on the countertop to help spread the glaze.
  • Let it cool completely for about an hour.
  • Slice and serve this best-ever orange pound cake with a sprig of mint and a glass of chilled milk or have an “Orange Crush” cocktail with friends!

Now that you know how to make this delicious pound cake, it’s time to gather up your ingredients and get baking!

Substitutions and Variations

 Sink your teeth into this citrusy delight!
Sink your teeth into this citrusy delight!

There are plenty of ways you can customize this pound cake to make it your own, so don’t be afraid to experiment and try out different substitutions and variations. Here are a few ideas to get you started:

– Instead of orange zest, you can use lemon or lime zest for a tangy twist. Alternatively, you can add some cocoa powder to the batter for a chocolate-orange flavor combination.

– If you’re looking for a healthier version of this cake, you can use alternative sweeteners like honey or maple syrup instead of granulated sugar. You can also substitute some of the flour with almond flour or whole wheat flour for added fiber.

– For those who are lactose intolerant, you can replace the sour cream with coconut cream or cashew cream. Just make sure to adjust the measurements accordingly.

– If you want to add more texture and flavor to your pound cake, consider adding nuts like walnuts or almonds. You can also mix in fresh berries like blueberries or raspberries for a juicy burst of sweetness.

– Looking for an elegant twist on this classic recipe? Try making a Blood Orange Loaf Cake or Cranberry Orange Pound Cake by substituting some of the orange juice and zest with other citrus fruits like blood oranges or cranberries.

No matter what substitutions and variations you choose, remember that the key to a successful pound cake is to keep an eye on your oven temperature and baking time. So grab your apron and get ready to create your very own signature pound cake!

Serving and Pairing

 A slice of sunshine on a plate.
A slice of sunshine on a plate.

Now that you’ve made the delicious Orange Pound Cake, it’s time to elevate your experience with some delightful serving and pairing options.

When it comes to serving, I recommend slicing the cake into even pieces and dusting with a sprinkle of confectioners’ sugar for a sweet finishing touch. Serve alongside a cup of freshly brewed tea or coffee to enhance the soothing, warm flavor of the cake.

If you’re feeling creative, try adding a dollop of whipped cream or ice cream on top of your slice. The cool and creamy texture perfectly complements the warm and dense cake.

For more adventurous pairing options, consider pairing this cake with some fresh berries or a citrus sorbet. The tartness from the fruit will help balance out the sweetness from the cake, creating a perfectly balanced dessert experience.

If you’re looking to add some excitement to your meal presentation, try incorporating this cake into a trifle recipe by layering it with some whipped cream and fresh fruit. This can be an excellent way to use up any leftover from your baking experiment and create a beautiful dessert centerpiece for your dinner table.

Overall, when it comes to serving and pairing this Orange Pound Cake, there are endless possibilities for customization! Don’t be afraid to get creative and try new things – it’s all about finding what you enjoy most.

Make-Ahead, Storing and Reheating

 The perfect dessert for any season.
The perfect dessert for any season.

No one likes to waste food or put in more effort than necessary, that’s why it’s great to know Pound Cake L’orange can be made ahead and stored for later. This cake will still taste fresh and delicious even after a good amount of time has passed.

To make it ahead of time, it’s important to let it cool down completely on a wire rack before storing it. Wrap the pound cake tightly with plastic wrap or aluminum foil and store at room temperature for up to three days or freeze up to three months. Thaw it overnight in the refrigerator before reheating.

When you’re ready to enjoy the pound cake L’orange again, simply place it on your countertop or in your oven and bring it back to room temperature. You can also warm each slice in the microwave for about 10 seconds if you’d like a warm slice.

It is important to store Pound Cake L’orange properly, make sure it in an airtight container with the orange glaze is placed when cool, this will prevent the cake from drying out and keeps it tasting fresh. You should always store the orange glaze separately from the cake until you are ready to serve.

This cake tastes best within 12 – 24 hours after baking although it can be stored without freezing up to 3 days provided it is kept properly. Serve chilled or at room temperature, however you prefer.

By following these tips, you’ll not only save time but also avoid food waste and have your delicious Pound Cake L’orange ready any time you crave its citrusy goodness!

Tips for Perfect Results

 When life gives you oranges, make a pound cake!
When life gives you oranges, make a pound cake!

Achieving the perfect pound cake orange is not always easy. The smallest mistake can compromise its flavor and texture. But fear not, my fellow chefs! I have gathered some tips to ensure that you get the best results every time you make this delicious cake.

First and foremost, make sure all your ingredients are at room temperature. This will help them mix better and create a smoother batter. Cold eggs, for example, can cause the butter to firm up, leading to an uneven texture.

When measuring your flour, avoid packing it too tightly into the measuring cup. This can lead to too much flour in the batter, creating a dry cake. Instead, spoon the flour into the measuring cup and level it off with a knife.

For a perfectly moist pound cake orange, do not overmix the batter. Overmixing or beating can create too much air in the batter leading to a dense cake with large holes inside.

To enhance the orange flavor in your cake, use fresh orange juice and zest instead of bottled ones. Using more orange zest will give your cake an intense citrusy boost.

If possible, use metal pans instead of glass ones. Glass pans tend to conduct heat differently from metal pans and might cause the edges of the cakes to be overcooked while the center remains uncooked.

Lastly, let your pound cake orange cool down completely before removing it from the pan. If you try to remove it too early or while still hot, the middle might fall out, leading to a sunken cake.

Follow these tips for perfect results every time you bake this delicious pound cake orange recipe!

Bottom Line

In conclusion, the Pound Cake L’orange recipe is a must-try for anyone who loves baking or enjoys a delicious dessert. The sponge cake is perfect for any occasion, and the orange flavor adds a unique twist that anyone would appreciate.

With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both novice bakers and experienced chefs. So, why not give it a try? You’ll be pleasantly surprised by how delicious and satisfying this pound cake can be.

Remember, baking is an art form that requires patience, dedication, and a love for the craft. So take your time with this recipe, experiment with different flavors and techniques, and find what works best for you.

And don’t forget to share your creations with family and friends. They’ll thank you for it!

Pound Cake L'orange

Pound Cake L’orange Recipe

A beautiful, flavorful pound cake. Sweet, thick, and fragrant. Pleasant in the morning with a cup of tea or coffee or as a dessert. The zest added to the glaze adds a stronger flavor and a more interesting look. I hope you enjoy!
Course Dessert
Cuisine French
Keyword < 4 Hours, Breakfast, Citrus, Dessert, Fruit, Oranges
Prep Time 15 minutes
Cook Time 50 minutes
Calories 409.4kcal


  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 cup butter, softened
  • 6 eggs
  • 3 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1 cup sour cream


  • 2 cups confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 375 degrees.
  • Grease bundt pan and set aside.
  • In medium bowl, combine flour and baking soda; set aside.
  • In mixing bowl combine sugar and butter and cream together.
  • Add eggs one at a time.
  • Stir in orange juice and zest.
  • Add flour mixture to butter mixture alternately with sour cream, beating well after each addition.
  • Pour into prepared pan.
  • Bake about 50-55 minutes or until toothpick comes out clean when poked.
  • Cool cake in pan for 15 minutes and then turn out onto wire rack and allow to cool completely.
  • For glaze, combine confectioner's sugar, orange juice and zest, and vanilla.
  • Stir until smooth and then drizzle over cooled cake.


Serving: 123g | Calories: 409.4kcal | Carbohydrates: 45.8g | Protein: 7.2g | Fat: 22.2g | Saturated Fat: 13.1g | Cholesterol: 154.8mg | Sodium: 312.4mg | Fiber: 0.9g | Sugar: 20.6g

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