Orange Pound Cake

(by Amanda Uhry)

(adapted from The Barefoot Contessa)

This is not Frances Deutsch’s orange pound cake, but it will do.

1/4 lb. (1 stick) unsalted butter, at room temperature

1 1/4 c. granulated sugar, divided

2 extra-large eggs, at room temperature

grated zest of 3 oranges

1 1/2 c. all-purpose flour

1/4 t. baking powder

1/4 t. baking soda

1/2 t. kosher salt

6 T. freshly squeezed orange juice, divided

6 T. buttermilk, at room temperature

1/2 teaspoon pure vanilla extract

Glaze (optional):

1/2 c. confectioners' sugar, sifted

2 - 3 t. freshly squeezed orange juice

Preheat oven to 350 F.

Grease and flour a loaf pan, approximately 8 x 4 x 2 inches.

Line bottom of pan with parchment paper.

Cream butter and 1 c. of granulated sugar in bowl of electric mixer fitted with paddle attachment for about 5 minutes, or until light and fluffy.

With mixer on medium speed, beat in eggs, one at a time, and orange zest.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

In another bowl, combine 2 T. orange juice, buttermilk, and vanilla.

Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour.

Spoon batter into pan, smooth the top, and bake for 45 – 60 minutes, until a cake tester comes out clean.

While cake bakes, place remaining 1/4 c. granulated sugar with remaining 4 T. orange juice in a small saucepan over low heat until sugar dissolves.

Let cake cool for 10 minutes.

Remove from pan and place on a baking rack set over a tray.

Spoon orange syrup over the cake and allow to cool completely.

To glaze, combine confectioners' sugar and orange juice in a bowl, whisking until smooth and pourable.

Pour over top of cake and allow to dry.

Wrap well, and store in refrigerator.