There's just something about a good pound cake that feels like home and spring-but this Mile High Orange Pound Cake takes it a step further.
It's rich, buttery, and perfectly dense like a classic pound cake should be, but with a bright citrus flavor that comes through in every single bite. And when I say mile high, I mean it-this cake rises beautifully in that 18-cup bundt pan and gives you that tall, bakery-style finish we all love.
If you've been looking for a pound cake that's flavorful, soft, and holds its structure without being dry, this one right here is it!
Video Tutorial
🤎 Why You'll Love This Pound Cake
- Full orange flavor without being overpowering
- Perfect pound cake texture-dense, buttery, and soft
- Bakes up tall and beautiful in a bundt pan
- Great for holidays, brunch, or anytime you want something a little special
Recommended tools and equipment:
- Bundt Pan (A 18 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Orange Extract
- Orange Gel Food Coloring
Tips before you start
Make sure you have 18 cup bundt pan. A 18 cup bundt pan is needed to make a mile high pound cake. Find the pan located in my store if you don't have one or be prepared to add the overflow into another pan.
Use room temperature ingredients. This helps the butter, cream cheese, heavy whipping cream, and eggs blend smoothly, creating a creamy, even batter for that perfect pound cake texture.
Measure flour carefully. Spoon the flour into your measuring cup and level it off with a knife to avoid an overly dense or dry pound cake.
Avoid overmixing. Once you add the flour, mix just until combined to keep the cake tender.
Prep your Bundt pan properly. A well-prepped pan is your best defense against sticking. Grease thoroughly for the best result.
Allow the cake to cool before glazing. Make sure the cake has cooled completely before adding the glaze so it does not thin out when added. After glazing and decorating, allow the glaze to set before cutting the cake.
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Recipe Substitutions
- Buttermilk → Heavy Whipping Cream
Same measurement, same moisture, same great flavor. - Salted Butter → Unsalted Butter
You can use unsalted butter instead of salted butter. If you have unsalted butter on hand and want to add salt, add 1 teaspoon of salt to the batter. Salt is not needed, but boost the flavor of the pound cake. - All-Purpose Flour → Cake Flour Cake flour may be used as an alternative to All Purpose flour for this recipe. You may also choose to use half All Purpose flour and Cake flour.
Mile High Orange Pound Cake
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Salted Butter - Room temperature
- 10 Large Eggs - Room temperature
- 1 ¼ c Buttermilk - Room temperature
- 4 tsps Orange extract
- 2-4 drops Orange gel food coloring
- Glaze Ingredients:
- 2 c Powdered Sugar
- 2-3 tsps Buttermilk
- 2 tsps Orange Extract
- 2 drops Orange gel food coloring
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, mix the butter together then slowly add in the granulated sugar. Mix on medium speed until creamy (approximately five minutes).
- Add the orange extract to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Mix in the flour 1 c at a time, on low speed, until combined alternating with the buttermilk. Start with the flour and end with the flour. Add the food coloring after the first addition of flour.
- Spray an 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake for about an hour and 30 minutes (or longer if needed). The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the pan. Allow the cake to continue to cool completely before adding the glaze.
- Steps to make the Pound Cake Glaze:
- Add the powdered sugar to a bowl.
- Then add in your extracts.
- Slowly add in your buttermilk until your desired glaze consistency is reached.
- Then pour the glaze on your cooled pound cake as desired. Serve and enjoy once the glaze has set.
Video
Notes
Frequently Asked Questions
Why is my pound cake dry?
Most of the time, it's from overbaking or overmixing. Keep an eye on your bake time and don't overwork the batter.
Do I need to sift my flour?
That's up to you. I use pre-sifted flour and no longer sift my flour.
Can I use cake flour instead of All Purpose flour?
Sure. The type of flour used is preference.
More Pound Cake Recipes
If you enjoyed this recipe, you'll love my Mile High Orange Cranberry Pound Cake recipe!
Love citrus pound cakes? Try my Mile High 7 Up Pound Cake recipe or Lemon Sour Cream Pound Cake recipe.
Mildred says
Can fresh oranges be used or an orange simple syrup to pour over the cake before it's flipped?
Ashley Frederick says
That's sounds amazing. Yes ma'am you can.
Marilyn says
Your recipes sound absolutely lucious that I decided I’d like to make this mile high cake. When I clicked your link to Amazon to order a large Bundt pan , it only shows a 12 cup pan. The only 18 cup I could find was for a square pan.
Ashley Frederick says
Thank you so much! And thanks for letting me know. I'll check on that. Find the pan here: https://amzn.to/3O8uqlI