Orange Pound Cake (taken from Barefoot Contessa)

1/2 pound unsalted butter at room temp

2 1/2 cups sugar,divided

4 extra large eggs at room temperature

1/3 cup grated orange zest (about 6 oranges)

3 cups flour

1/2 teas baking powder

1/2 teas baking soda

1 teas kosher salt

3/4 cup freshly squeezed orange juice,divided

3/4 cup buttermilk at room temperature

1 teas vanilla


2 cups powdered sugar

3 tablespoons orange juice ( freshly squeezed if possible)

Heat the oven to 350°. Grease and flour to 8.5 x 4 and I have my 2 1/2 inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of electric mixer fitted with the paddle attachment for about five minutes or until light and fluffy. With the mixer on medium 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 a different bowl combine 1/4 cup of the orange juice,buttermilk and vanilla. Add the flour and buttermilkmixtures alternately to the batter, beginning and ending with flour. Divide the batter evenly between the pans,smooth the tops and bake for about 45_55 min or until cake tests done.

When the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice and a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. 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 combined the powdered sugar and orange juice and a bowl mixing with a wire whisk until smooth . Add a few more drops of juice if necessary to make it pour more easily. Poor over-the-top of cakes  and allow the cakes to dry; wrap well and store in the refrigerator.

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