Orange Pound Cake

DSCN4424Orange Pound Cake with an Orange Pineapple Pound Cake Variation



  • 1 stick unsalted butter
  • 1c granulated sugar
  • 2 large eggs
  • 2tbs plus 2 tsp grated orange zest for orange pound cake
    OR 2tbs orange zest with 1/4c minced pineapple for orange pineapple pound cake
  • 1 1/2c all-purpose flour
  • 1/2 tsp orange cider spice (optional)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/8c fresh orange juice (add 1/8c pineapple juice in addition to the orange juice if doing orange pineapple cake)
  • 3/8c milk
  • 1tsp vanilla extract


  • 1/4c granulated sugar
  • 1/4c orange juice (or pineapple or a combo of both for orange pineapple cake)


  • 1c confectioners sugar
  • 1 1/2 tbsp fresh orange juice (or a combo of orange and pineapple juice for orange pineapple cake)


  1. Preheat oven to 350 degrees.  Grease and flour a loaf pan.
  2. Cream the butter and granulated sugar for the batter in a bowl with an electric mixer for five minutes until well combined and fluffy.
  3. Beat in the eggs one at a time and orange zest.
  4. In a separate bowl whisk together the flour, baking powder, baking soda, salt, and orange cider spice.
  5. In another separate bowl whisk together the orange and/or pineapple juice, milk, vanilla, and the minced pineapple (if using).
  6. Add flour and liquid mixtures to your creamed batter while mixing with electric mixer.  Alternate flour and liquids, starting and ending with the flour mixture.
  7. Bake for 45 – 60 minutes, remove when toothpick comes out clean.
  8. After the cakes have cooled, place on a plate and make your orange syrup by  heating 1/4c granulated sugar and 1/4c orange (or pineapple) juice in a saucepan over low heat until the sugar is full dissolved.
  9. Pour the syrup over the cake and allow cake to fully cool.
  10. Once full cool, make your glaze by combining confectioner’s sugar and orange and/or pineapple juice with a whisk until smooth.  You can add more or less juice to get the desired consistency.  If you add too much juice, just add a tbsp of confectioner’s sugar.
  11. Pour the glaze over your cake and serve.

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