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Orange Pound Cake

Orange Pound Cake

Orange Pound Cake with Orange Glaze is rich and flavorful, with a beautiful orange scent and a creamy orange flavored cheesecake swirl.

Course Dessert
Cuisine American
Keyword Orange Pound Cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 397 kcal
Author Catalina Castravet


Orange Pound Cake:

  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 1 cup whole milk Greek yogurt room temperature
  • ½ cup canola or vegetable oil
  • 3 tablespoons orange zest
  • 2 tablespoons orange extract
  • cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Cheesecake Swirl:

  • 8 ounces cream cheese room temperature
  • 1 egg
  • ¼ cup granulated sugar
  • 1 teaspoon orange extract

Orange Glaze:

  • 1 cup confectioner's sugar
  • 2-3 tablespoons orange juice
  • Optional: 2-3 drops orange gel food coloring


  1. Preheat oven to 350F.
  2. Spray a 9x5-inch loaf pan with baking spray and set aside.
  3. In the bowl of an electric mixer combine: eggs, sugar and yogurt, and whisk well until smooth and fully combined.
  4. With the mixer on low speed, add in the oil, orange extract and orange zest, whisk on low-medium speed until combined. Stop once to scrape the sides of the bowl with a spatula.
  5. Add the flour, baking powder and salt to a medium bowl, stir to combine. Fold in the dry ingredients into the batter using a spatula, mix well until almost smooth, a few lumps will still be visible.
  6. Set aside.

Cheesecake swirl:

  1. Add the cream cheese to the bowl of an electric mixer and whisk on high speed for 1-2 minutes until light and creamy, add the sugar and whisk on medium until combined.
  2. Whisk in the egg and orange extract, scrape the sides of the bowl and whisk on medium speed until smooth, with no lumps.


  1. Add half of the orange cake batter to the prepared pan, top with ⅔ of the cheesecake mixture and swirl using a spatula. Top with the remaining orange cake batter and the remaining cheesecake mixture, using a spatula, again swirl the cheesecake into the orange cake batter.
  2. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs but no raw batter.
  3. In the last 10 minutes of baking, cover pan with foil loosely to prevent excessive browning on the top and sides.
  4. Remove cake from oven and allow to cool in the pan on top of a wire rack for a minimum of 30 minutes, before inverting onto rack to cool completely before glazing.

Orange Glaze:

  1. Add the confectioner's sugar to a small bowl, add orange juice one tablespoon at a time, whisk until smooth and combined after each addition. If the mixture is too runny for your liking, add more confectioner's sugar, 1 tablespoon at a time. If the mixture is too stiff, add more orange juice, 1 teaspoon at a time.
  2. Once the mixture is fully combined with no lumps, add a few drops of orange gel food coloring and mix until fully and evenly combined.
  3. Evenly drizzle glaze over cake before slicing, let the glaze settle for at least 15 minutes before serving.
  4. Store the cake in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
Nutrition Facts
Orange Pound Cake
Amount Per Serving
Calories 397 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 78mg26%
Sodium 256mg11%
Potassium 219mg6%
Carbohydrates 55g18%
Fiber 0g0%
Sugar 39g43%
Protein 8g16%
Vitamin A 235IU5%
Vitamin C 4.1mg5%
Calcium 106mg11%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.