Living here in Florida we have an abundance of orange trees and I am lucky to have a navel orange tree and always developing new recipes.
I took my grandmother's old-fashioned pound cake and transformed it just a tad bit to get this fabulous Florida orange pound cake, I think she'd approve of this one.
This fresh-tasting flavor cake will bring you right to a tropical place in your mind with the first bite.
That buttery citrus flavor with a little pecan crunch inside all just comes together deliciously and tastes great with or without being glazed.
This loaf isn't too sweet and has little bits of orange segments in it, you can't get any fresher tasting pound cake than this recipe.
We just love scratch cakes, you may also like to try our Vintage Chocolate-Mayonnaise Cake or her Simple Apple Cake recipes.
Grandma and mom always made a lot of citrus recipes, and another Italian easy favorite cake is their Lemon Ricotta Cake, it's another refreshing flavored cake to try.
For this recipe just scroll down to the printable recipe card.
Easy Pantry Ingredients
This easy cake is made with simple ingredients, lots of butter, sugar, flour and really is so easy to make.
Florida orange pound cake is delicious and perfect for a mid-afternoon sweet snack with tea or coffee and just bursting with that sunshine taste.
There are several suggestions and additions you can use or omit some nuts and add seeds for nut allergies, we adapt as we go to our famililes needs, and if you don't like oranges use another citrusy flavor.
Ingredients You Will Need
scroll down to the recipe card for exact measurements
- large eggs
- sugar
- orange segments
- orange zest
- butter
- salt
- flour
- flour
- baking powder
- dry milk
- Glaze
- powdered sugar
- orange juice
- pecans
- Optional: see other suggestions
Pans To Use
- Miniature loaf pans around 6
- non-stick loaf pan
- 9 x 9 Pans
- square pan to make cake squares
Tips and Additions:
- Add coconut
- Add any kinds of nuts
- Add chocolate chips
- Add pumpkin seeds or sunflower for food allergies
- Add raisins
- Add blueberries
- Line the pans with parchment for easy removal
- Freeze cake up to 6 months
- Use the toothpick method in the center (if it comes out clean it's done!) to ensure it's cooked all the way
- For those not fond of oranges use mango, we love diced mango in this cake also for a substitution
- Tools needed: zester, orange juicer, mixer, measuring utensils, spatula, and parchment paper or nonstick pans
- This cake tastes great without any glaze and a little warmed with butter just like grandma served no one could wait until the cake cooled off!
More Recipes To Try
We all grew up on the Old Fashion Banana Bread and it's always been my absolute favorite.
Then I fell in love with Blueberry Bread and Bing Cherry Bread.
Then there is our Old Fashioned Sour Cream Coffee Cake we love and Hot Milk Cake to try, we have many vintage favorite cakes!
Pin for later
Pound Cake
If you love a moist scratch cake that's a little buttery but dense in comparison to a regular cake, this is it.
Two great tastes in one cake with the delicious fresh oranges and pecans equal a perfectly tropical taste of the Florida orange!
This recipe will keep you warm in mind until you can get to your favorite tropical beach to relax, for now, sit back and enjoy a slice with a cup of strong brewed coffee.

Florida Butter Pecan Orange Pound Cake
Yield: 10
Prep time: 18 MinCook time: 50 MinTotal time: 1 H & 7 M
This is an old-fashioned made from scratch pound cake recipe. The loaf has rich and buttery with the refreshing taste of fresh Florida oranges.
Ingredients
- 1 - 2/3 cup sifted flour
- 3/4 cup sugar
- 1 - 1/4 teaspoon baking powder
- 1 - 1/4 teaspoon dry milk or dry creamer
- pinch of salt
- 1 stick butter plus 4 tablespoons ( 12 tablespoons altogether)
- 3 eggs
- 1 very large seedless orange zested and skin removed then pulp sections chopped ( save some zest for a garnish
- 1/2 coarsely chopped pecans and more for garnish( substitute sunflower seeds for nut food allergies)
- Optional Glaze :
- 1 cup powdered sugar
- 4 teaspoons or more orange Grand Marnier liqueur or use orange juice to make a thin flowing frosting
Instructions
- Preheat the oven to 375 degrees.
- Grease a 9-inch non-stick loaf pan or line it with parchment paper.
- In a large mixing bowl, add the butter and sugar and beat until it's light and a pale lemony color around 4 minutes.
- Add one egg at a time and beat until the mixture is well incorporated about 2 more minutes.
- Fold in the dry milk, flour, and baking powder just until well combined, then fold in the orange zest with chopped orange segments and pecans.
- Bake the cake for 10 minutes at 375 then lower the heat to 350 for around 50 minutes more.
- Cool completely before adding the thin glaze on top with a little zest of an orange for garnish.
- Additions and Notes:
- Add coconut
- Add any kinds of nuts
- Add chocolate chips
- Add pumpkin seeds or sunflower for food allergies
- Add raisins
- Add blueberries
- Line the pans with parchment for easy removal
- Freeze cake up to 6 months
- Use the toothpick method in the center (if it comes out clean it's done!) to ensure it's cooked all the way
- For those not fond of oranges use mango, we love diced mango in this cake also for a substitution
- Tools needed: zester, orange juicer, mixer, measuring utensils, spatula, and parchment paper or nonstick pans
- This cake tastes great without any glaze and a little warmed with butter just like grandma served no one could wait until the cake cooled off!
Calories
395.71Fat (grams)
14.93Sat. Fat (grams)
6.77Carbs (grams)
61.21Fiber (grams)
1.58Net carbs
59.63Sugar (grams)
31.32Protein (grams)
5.35Sodium (milligrams)
117.30Cholesterol (grams)
46.98Pin for later
Recipes We Love
Banana Streusel Bars
Fresh Blueberry Cake Mix Cake
Disclosure: This recipe was originally shared in 2011. It was edited and re-published in 2021.
Fabulous bread and awesome photos! Did you shoot on glass? They are really beautiful Claudia!
ReplyDeleteI really enjoy sweet breads. Haven't tried a Butter Pecan yet but I feel coming soon :)
Wonderful! This spicy bread looks delicious, so fragrant and even light. I like pecans very much, but here it's quite a problem to find them. I'll try. Bye bye, have a great we
ReplyDeleteThe moisture of that bread is just breath taking... I couldn't resist it. It is morning time right now, and I would do anything to have a piece of that in my hand right now!
ReplyDeleteBeautiful :D
Would have been nice to have this with my morning tea!
ReplyDeleteOh, man, this sounds and looks outstanding! Beautiful.
ReplyDeleteHi Claudia, I'm back in action from a vacation! Sorry, haven't visited your blog for a while....
ReplyDeleteFabulous Pecan recipe. I can't bake for nuts so won't u make me some?? Hahaha!
Pecans! My favorite nut :) Gorgeous bread, well done!
ReplyDeleteGreat photos, Claudia! I love pecans, this looks delicious and moist :)
ReplyDeleteThis bread look yummy! gloria
ReplyDeleteWhat a great bread..I love butter pecan(I have always butter pecan ice cream in my fridge haha) Great recipe, must try!
ReplyDeleteIf it looks that amazing I could imagine how beautiful your home must smell like, great photography. I could eat a loaf for breakfast =]
ReplyDeleteOh wow that bread is making my mouth water!
ReplyDeletecake looks wonderful with buttermilk delicious
ReplyDeleteButter pecan bread, looks awesome delicious. I love most of quick bread.
ReplyDeleteButter pecan is one of my favorite ice creams, so I can imagine how good this bread must taste. Happy Mother's Day to you, Claudia.
ReplyDeleteThis is beautiful Claudia. That luscious bread looks like it's floating. Very Nice!
ReplyDeleteLove the name of this, butter pecan! How delicious, thanks Claudia.
ReplyDeleteThat is a huge piece of butter! I like it! :)
ReplyDeleteI love this recipe and your pictures are so beautiful!
ReplyDeleteThat bread looks so moist and yummy. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your bread up. http://sweet-as-sugar-cookies.blogspot.com/2011/05/sweets-for-saturday-16.html
ReplyDeleteMmmmm, Claudia, my favorite ice cream flavor is butter pecan and now you've taught me how to enjoy it in bread! YUM! Hope you're enjoying Mother's Day!
ReplyDeleteOoooooo lala! This sounds wonderful!
ReplyDeleteOh my goodness, what a great looking bread. I've never had or even heard of Butter Pecan, but it sounds very good and tempting.
ReplyDeleteWhat I wouldn't do for a hunk of that right now. :-)
ReplyDeleteButter pecan has always been a favorite...what a great sweet bread, delicious!
ReplyDeleteOne of my favorite ice creams in bread form! How unique and delicious! Yay - I can comment!
ReplyDeleteOh my that looks good. You are tempting my just when I am trying to be good.
ReplyDeleteOh my that looks good. You are tempting my just when I am trying to be good.
ReplyDeleteI have an orange tree too. This recipe is exactly what I was looking for!
ReplyDeleteI am a fan of pound cakes! The orange slices and the glaze atop make it so tempting!
ReplyDeleteI love anything with pecans in, and these looks amazing. Lovely and light.
ReplyDeleteThis is such a tasty and easy cake to whip up - definitely wont last long in our home!
ReplyDeleteThis cake was so easy to make and so delicious! It was a hit with the family. Thanks for the recipe!
ReplyDeleteYou're so lucky to have your own orange tree, Claudia! I'd be making so many orange-based recipes! I can just smell the orange aroma from this cake!
ReplyDeleteI'm so envious of you having your own orange trees. If anything fresh orange juice every day! This pound cake looks so good and sounds easy to make. Going to give it a try!
ReplyDeleteThis looks amazing and such a treat! Thank you!
ReplyDeleteWhat a fabulous flavor combination! It looks and sounds amazing! Perfect for breakfast.
ReplyDeleteHoly moly. That looks and sounds so good! I love these combinations of flavors.
ReplyDeleteSuch a unique recipe to try!
ReplyDelete