Orange Pound Cake
I had flour, eggs and butter. . . and an orange. I was hankering to bake something. With something snack-y on the brain, I decided upon an orange pound cake. This recipe is inspired by Dorie Greenspan’s “Odile’s Fresh Orange Cake” and Ina Garten’s “Orange Pound Cake.” I opted for a loaf pan to keep things simple but employed techniques from Dorie Greenspan, and modified orange and sugar amounts to make one orange-scented loaf. A slice is perfect in the morning with breakfast coffee or with an afternoon tea.
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar + 3 tablespoons for syrup
- 2 eggs, room temperature
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- zest of one orange
- Juice of one orange, 1/4 cup for cake + 1/4 cup for syrup
- 3/8 cup buttermilk
- 1/2 teaspoon vanilla extract
Preheat over to 350 degrees. Butter and flour an 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pan.
Whisk flour, baking powder, baking soda and salt in bowl.
In separate bowl, mix orange juice, buttermilk and vanilla extract.
Rub orange zest and 1 cup of sugar with fingers to infuse oils and scent the sugar.
Cream butter and orange zested-sugar until light. Add eggs one at a time and beat until fully incorporated. Add half of the flour mixture and mix. Then stir in the liquid mixture. Add the last half of the flour mixture.
Add the batter to the prepared loaf pan. Bake for 45-60 minutes until tester comes out clean.
Mix 3 tablespoons of sugar and 1/4 cup orange juice to small saucepan and heat until it becomes a syrup, about 5 minutes. Set aside and let cool.
Let the cake sit in the pan for about 5-10 minutes after removing from oven. Then flip out onto a cooling rack with paper or a tray underneath. Sometimes I use old newspapers!
Use a toothpick to prick a few holes all over the cake so that the syrup can really seep in. Brush the tops and sides with the orange syrup. Cool cake completely.