Baked Citrus Pound Cake with Orange Glaze
Dense yet tender pound cake infused with bright citrus zest and topped with a tangy orange glaze for a refreshing dessert. This american-inspired desserts ready in about 75 minutes layers (2 sticks), softened unsalted butter, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (2 sticks), softened unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 1 tbsp fresh lemon zest
- 1 tbsp fresh orange zest
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 3 tbsp fresh orange juice
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- Step 2: In a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 4 minutes.
- Step 3: Add 4 large eggs one at a time, beating well after each addition.
- Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
- Step 5: Add the dry ingredients alternately with 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Step 6: Fold in 1 tbsp fresh lemon zest, 1 tbsp fresh orange zest, and 1 tsp vanilla extract gently.
- Step 7: Pour the batter into the prepared loaf pan and smooth the top.
- Step 8: Bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Step 9: While the cake cools in the pan for 15 minutes, whisk 1 cup powdered sugar with 3 tbsp fresh orange juice until smooth.
- Step 10: Remove cake from pan onto a wire rack and drizzle the orange glaze over the warm cake, allowing it to soak in before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Citrus Pound Cake with Orange Glaze take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Citrus Pound Cake with Orange Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Citrus Pound Cake with Orange Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Citrus Pound Cake with Orange Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Citrus Pound Cake with Orange Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
