Orange Pound Cake

By avaspapa

Ingredients

• For the Orange Syrup:
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 extra-large eggs, at room temperature
• 1/3 cup pureed oranges
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup orange puree plus 3 TBL water
• 6 oz plain yogurt
• 1 teaspoon pure vanilla extract
• 1/2 cup fresh orange juice
• 1/2 cup sugar
• For the Orange Glaze:
• 2 cups confectioners' sugar, sifted
• 4 to 6 tablespoons fresh orange juice

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess. Line the bottoms with parchment paper.

In a blender, puree 2 oranges peel and all, with about 2 TBL water.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange puree.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another small bowl, combine orange puree, yogurt, and vanilla. Add the flour and yogurt mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes.

While the loaf is cooling, make the orange syrup in a small saucepan over medium heat. Stir together the orange juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat. Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely. (I omitted this step) but know it would be good with it.

To make the orange glaze, in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the orange juice or puree. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff. Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving.

Yields: 2 loaves