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  1. Orange Pound Cake

Orange Pound Cake

02:00:00 12 servings, 1 topped cake piece (124 g) each
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12 servings, 1 topped cake piece (124 g) each

Orange jelly. Orange zest. Lemon juice and mandarin oranges. If you like super-citrusy pound cake, this recipe's for you!

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Make It

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  • Heat oven to 350°F.
  • Line 9-inch square pan with parchment; spray with cooking spray. Beat cream cheese spread, butter and granulated sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour. Add dry jelly powder and baking powder; mix well.
  • Pour into prepared pan.
  • Bake 1 hour or until toothpick inserted in centre comes out clean. Cool 5 min. Invert cake onto wire rack; remove parchment and pan. Cool cake completely.
  • Mix icing sugar and lemon juice until blended; spread onto top of cake.
  • Top with oranges just before serving.


You can substitute a slightly larger size pan for the one called for in the recipe. Try using a 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.


  • 12 servings, 1 topped cake piece (124 g) each

Nutritional Information

Serving Size 12 servings, 1 topped cake piece (124 g) each
Calories 390
% Daily Value
Total fat 14g
Saturated fat 8g
Cholesterol 95mg
Sodium 250mg
Carbohydrate 61g
Dietary fibre 1g
Sugars 44g
Protein 7g
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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