Orange Pound Cake

By vealam

Ingredients

• For the pound cake:
• 3/4 cup buttermilk
• 1 tablespoon orange zest
• 1/3 cup fresh orange juice
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 cups all-purpose flour, plus more for pan
• 1/2 cup unsalted butter, softened, plus more for pan
• 1/2 cup nonfat vanilla (or plain) greek yogurt
• 2 cups sugar
• 5 large eggs
• For the glaze:
• 1/4 cup granulated sugar
• 1/4 cup orange juice
• For the frosting:
• 1 cup powdered sugar
• 1 tablespoon orange juice
• 1 tablespoon orange zest
• 1 tablespoon milk

Details

Servings 12
Adapted from crazyforcrust.com

Preparation

Step 1

Preheat oven to 350°F. Butter and flour a 12-cup fluted bundt pan (or two 4x8 loaf pans).
Combine buttermilk with orange zest and juice and vanilla in a measuring cup. Whisk together flour, salt, and baking powder in a medium bowl. With an electric mixer, cream butter, yogurt, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture (with the mixer on low) in three parts alternately with the buttermilk mixture, beginning and ending with flour. Beat just until it comes together. Do not overmix!
Pour batter into prepared pan. Bake until a toothpick inserted in centers comes out clean, 45-55 minutes with the large bundt pan.
While the cake is baking, make the glaze by heating granulated sugar and orange juice in a small pan over low heat. Bring to a simmer and stir. Once sugar is dissolved, remove from heat and let sit until cake is done.
Once done, cool cake completely in pan. Turn out cake onto a rack. Use a pastry brush to spread the glaze evenly over the tops and sides of the cake. Let dry before drizzling with frosting.
Make the drizzle by mixing all ingredients with a whisk. Leave the cake on a rack. Place drizzle in a ziploc bag and cut off one tip. Drizzle over cake and let dry, about 30 minutes. Carefully transfer cake to a serving plate.

Notes:
I used about 3 large home-grown oranges for this cake. Err on the side of caution and buy an extra one. You can also make this in two loaf pans. If you don't like substituting greek yogurt, you can use 1 cup of butter instead (I have not tested this recipe with that substitution, but I have made this recipe with lemon using 1 cup of butter.)