Barefoot Contessa's Orange Pound Cake
Laurie High
ingredients
- 1/2 lb unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated orange zest (6 oranges)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed orange juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
directions
- 1
1. Preheat oven to 350°.
- 2
2. Butter and flour 2 loaf pans.
- 3
3. Cream butter and 2 cups of sugar in a bowl.
- 4
4. Mix in eggs, one at a time; add zest.
- 5
5. Sift flour, baking powder, baking soda and salt together.
- 6
6. In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
- 7
7. Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
- 8
8. Divide between 2 pans and smooth the tops.
- 9
9. Bake for 45 minutes or until tester comes out clean.
- 10
10. Cool for 10 minutes.
- 11
11. Make syrup while cake is baking.
- 12
12. Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
- 13
13. Cook these two together over low heat till the sugar is desolved.
- 14
14. Spoon over cakes and then allow them to cool completely.
- 15
15. You may glaze these cakes (after cooling) with a simple glaze but I don’t usually.
Source: Barefoot Contessa
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews