Orange Pound Cake

By avaspapa

Ingredients

• 1/2 lb. (2sticks) unsalted butter, at room temperature
• 2 1/2 c. granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 c. grated orange zest (6 oranges)
• 3 c. all-purpose flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• 1 t. kosher salt
• 3/4 cup freshly squeezed orange juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 t. pure vanilla extract
• Glaze (optional)
• 2 c. confectioners' sugar, sifted
• 3 T. freshly squeezed orange juice

Preparation

Step 1

Heat the oven to 350 deg. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 c. of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 min. or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 c. of the orange juice, the buttermilk, and vanilla. Add the flour and the buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 min. to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 c, of granulated sugar with the remaining 1/2 c. orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cook for 10 min. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of each cake and allow the glaze to dry. Serve, or wrap well and store in the refrigerator.