Orange Pound Cake

A modern variation on a traditional recipe, this orange pound cake is bursting with fresh flavour while being dense and rich. Made in one bowl, this cake is easy to make and never fails. Perfect for afternoon tea with your favourite cuppa.
Course Morning Tea
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Author Sally


For the orange pound cake:

  • 1 1/2 cups (125gms) dairy-free spread*
  • 1 cup sugar
  • 2 eggs , room temperature
  • 1 ½ teaspoons vanilla
  • 2 tablespoons fresh orange juice
  • zest from 2 oranges
  • 1 ½ cups plain flour
  • 1 teaspoons baking powder
  • pinch salt
  • ½ cup dairy-free milk**

For the orange glaze:

  • 2 tablespoons fresh orange juice
  • 1 cup icing sugar


  • Preheat oven to 180 degrees celsius and grease a loaf pan with butter and flour.
  • Juice an orange so that you have about 1/4 cup of fresh juice and set aside. This is for both the cake and the glaze.
  • In a large bowl, add dairy-free spread* and sugar and cream together using a handheld electric beater. Add in eggs and vanilla and beat until light and creamy. Add 2 tablespoons of orange juice and the orange zest and mix until just combined in the batter.
  • Sift directly into the bowl, plain flour, baking powder and salt and slowly start to beat it in to the batter. Add in milk bit by bit as you are combining the dry ingredients until all milk is used and batter is light and creamy.
  • Pour into your prepared loaf pan and bake in the preheated oven for 35-45 minutes, or until the top is golden and springs back when lightly touched. It is perfectly normal for the top to have a beautiful crack down the middle when the cake is done. Allow to cool in the pan for at least 10-15 minutes before turning onto a wire rack to cool completely. If you are having trouble removing it from the pan, lightly run a butter knife around the edges to loosen it.
  • To make the orange glaze. Sift icing sugar into a bowl and add 2 tablespoons of orange juice and whisk to combine ensuring there are no lumps of sugar. Once cake is completely cool, place a piece of baking paper under the wire rack to catch the excess glaze and drizzle it over the top of the cake until the top is fully covered. Top with a sprinkle of more orange zest if desired. Let icing set and then slice and enjoy! Cake is best enjoyed at room temperature but can be stored in the fridge for a 3-4 days in an airtight container.


Note: I use a 9 x 5 inch loaf pan and bake for 35 minutes in my oven. If your pan is a slightly smaller size (ie 8 x 4 inch), increase the cooking time 5-10 minutes. Note that oven temperatures vary so the best indicator is whether it springs back when touched in the middle.
* I use Nuttelex Lite in replace of butter in most of my recipes as it is the best replacement I have found for flavour and texture, however any dairy-free spread will work. If you do not require this recipe to be dairy-free then you can use regular softened butter as a 1-1 substitute in this recipe.
** I used soy milk in this cake which worked perfectly but I would also recommend almond milk as it tends to have less of a flavour when baked. Again, if you are not dairy-free, regular milk will be fine.
Adapted from Sally's Baking Addiction