Orange Juice Pound Cake Recipe

An orange pound cake with slices in front on a blue surface.

4.85 from 13 votes

Orange Juice Pound Cake Recipe

Made with freshly squeezed orange juice, this tender orange pound cake is nothing but moist, citrusy, and packed with flavor. Topped with sliver of almonds and a citrusy orange glaze, a slice of this orange cake is the ultimate citrusy treat.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: easy orange cake, orange juice cake recipe, orange loaf cake, orange pound cake, orange sponge cake

Servings: slices

Calories: 188kcal

Author: Ansley Beutler

Ingredients

For the cake

¾ cup butter room temperature
1 tablespoon orange zest approx. 1 large orange
¾ cup sugar
3 eggs room temperature
⅔ cup orange juice uss freshly squeezed if you can (approx. 2 large oranges)
2 teaspoon almond extract
1 ½ cup flour substitute with gluten free 1:1 flour or use 1 cup almond flour plus ½ cup tapioca flour
3 teaspoon baking powder
½ teaspoon baking soda
⅓ cup slivered almonds

To top

⅓ cup powdered sugar
1 tablespoon orange juice
1 teaspoon orange zest

US Customary - Metric

Instructions

Preheat oven to 350 F. In a large bowl, cream the butter and orange zest together until light and creamy. This infuses the butter with the orange flavor so it’s evenly distributed into the cake.
Add the sugar, eggs, orange juice, and almond extract to the bowl and mix well to incorporate. The batter will be thin with little clumps of butter.
Slowly add the flour, baking powder, and baking soda to the bowl and fold into the batter. Make sure not to over mix the batter in this step and only mix until no flour clumps remain.
Pour the batter into an 8-inch loaf pan lined with parchment paper and greased with oil. Sprinkle the slivered almonds on too into an even layer, not piled on top, and bake in the oven for 35 - 45 minutes until the sides turn a golden brown and begin to pull away from the pan.
Allow the cake the cool slightly before transferring it to a wire rack to cool further. While the cake is cooling, prepare the glaze in a separate small bowl by mixing together the powdered sugar, orange juice, and orange zest until it’s thick enough to coat the back of a spoon but still runs off the spoon when you flip it upside down.
Once the cake has cooled (it’s okay if it’s slightly warm, you just don’t want it hot or the glaze will make a mess) drizzle the glaze over top allowing it to seep into the cracks of the almonds.
Slice the cake with a sharp knife, wiping it clean after each slice, and enjoy.

Nutrition