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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 397kcal
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


  • Preheat oven to 350F.
  • Spray a 9x5-inch loaf pan with baking spray and set aside.
  • In the bowl of an electric mixer combine: eggs, sugar and yogurt, and whisk well until smooth and fully combined.
  • 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.
  • 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.
  • Set aside.

Cheesecake swirl:

  • 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.
  • Whisk in the egg and orange extract, scrape the sides of the bowl and whisk on medium speed until smooth, with no lumps.


  • 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.
  • 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.
  • In the last 10 minutes of baking, cover pan with foil loosely to prevent excessive browning on the top and sides.
  • 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:

  • 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.
  • 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.
  • Evenly drizzle glaze over cake before slicing, let the glaze settle for at least 15 minutes before serving.
  • Store the cake in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.


Calories: 397kcal | Carbohydrates: 55g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 256mg | Potassium: 219mg | Fiber: 0g | Sugar: 39g | Vitamin A: 235IU | Vitamin C: 4.1mg | Calcium: 106mg | Iron: 1.3mg