Orange Pound Cake

  Once again, on a quest for pound cake. The Barefoot Contessa has a few recipes for pound cakes and I tried this one from The Barefoot Contessa Family Style.
It was very good. The texture is good, orange flavor is different and it would keep well I think, if you had any left to keep. Mine was gone that day. Not difficult to make and the time was right on. If you need a good light dessert that is useful for many things this is the recipe to try. I did not glaze ours as I thought they were so good as is.
Orange Pound Cake 
Makes 2 loaves
½ pound (2 sticks) butter
2 ½ cups granulated sugar, divided
4 extra large eggs, at room temperature
⅓ cup grated orange zest. (I didn’t have that much and it was fine)
3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon kosher salt
¼ cup freshly squeezed orange juice, divided
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Orange glaze
Enough for one loaf
1 cup confectioners’ sugar, sifted
1 ½ tablespoons freshly squeezed orange juice
  Heat the oven to 350°. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Line the bottoms with parchment p[aper. (I extended it up two sides to lift loaves out of pan)
  Cream the butter and 2 cups of the granulated sugar in large bowl for about 5 minutes 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 ¼ cup of the orange juice, the buttermilk and vanilla. Add the flour and 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 minutes to 1 hour, until a cake tester comes out clean.
  While the cakes bake, cook the remaining ½ cup granulated sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let the cool for 10 minutes, Remove from pans, place on rack over waxed paper and spoon sugar and orange juice over cakes. Let cool completely.
  If you want to glaze one cake, mix the confectioners’ sugar and orange juice until it will pour easily. Pour over one cake and allow to dry.
Wrap well, and store in the refrigerator. 

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