Baking this Orange Zest Pound Cake is a rewarding experience, and following these detailed instructions will ensure your success. Don’t be intimidated; even if you’re a novice baker, this recipe is straightforward and forgiving.

1. Preheat and Prepare: Begin by preheating your oven to 325°F (160°C). Grease and flour a 9×13 inch loaf pan or a 10-inch tube pan. For extra insurance against sticking, you can also line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed throughout the flour, preventing clumps and ensuring consistent leavening. Set this bowl aside.
3. Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened unsalted butter and granulated sugar. Beat on medium speed for 3-5 minutes, until the mixture is light, fluffy, and pale yellow. This step is crucial for incorporating air into the batter, which contributes to the cake’s tender texture. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
4. Incorporate Eggs Gradually: Add the eggs one at a time, beating well after each addition until fully incorporated. Make sure each egg is fully emulsified into the batter before adding the next. This prevents the batter from curdling and ensures a smooth, homogenous mixture. If the batter looks slightly curdled at any point, don’t worry, it will come together as you add the dry ingredients.
5. Add Wet Ingredients and Flavorings: Stir in the pure vanilla extract and the freshly grated orange zest. Mix until just combined and fragrant.
6. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. For example: Add 1/3 of the dry ingredients, mix until just combined, then add ½ of the milk, mix until just combined. Repeat with another 1/3 of dry ingredients and the remaining ½ of milk. Finally, add the last 1/3 of the dry ingredients and mix until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until the dry ingredients are just incorporated.
7. Pour into Pan and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary slightly depending on your oven and the pan used. Start checking for doneness around 60 minutes. The cake should be golden brown on top and spring back lightly when touched.
8. Cool in Pan: Once baked, remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to firm up slightly and makes it easier to remove from the pan without breaking.
9. Invert and Cool Completely: After the initial cooling period, carefully invert the cake onto a wire rack to cool completely. If you used parchment paper, gently peel it off. Allow the cake to cool completely before glazing. Cooling completely prevents the glaze from melting and running off the cake.
10. Prepare the Orange Glaze (Optional): While the cake is cooling, prepare the orange glaze (if using). In a medium bowl, whisk together the powdered sugar and freshly squeezed orange juice until smooth. Add the optional tablespoon of orange zest for extra flavor and visual appeal. The glaze should be pourable but not too thin. If it’s too thick, add a tiny bit more orange juice, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
11. Glaze the Cake: Once the cake is completely cool, drizzle the orange glaze evenly over the top of the cake. Allow the glaze to set for about 15-20 minutes before slicing and serving. The glaze will harden slightly as it sets, creating a beautiful, sweet finish.
12. Serve and Enjoy: Slice the Orange Zest Pound Cake and serve. It’s delicious on its own, or you can enhance it with fresh berries, whipped cream, or a scoop of vanilla ice cream.