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Cold weather to me means good citrus! With an abundance of oranges, this is a good way to use about 2 of them while you snack on the rest. I adapted this recipe from an Ina Garten recipe because she really does know how to make a good one and why mess with that? Her recipes often make a full bundt or two loaves, and I reduced the yield to make a one-loaf recipe.

Makes one 8.5-inch loaf

Ingredients


Orange Pound Cake

  • 8 tablespoons (113 grams) unsalted butter, softened
  • 1 cup (198 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ½ teaspoon vanilla extract
  • 2 teaspoons orange zest
  • 1 ½ cups (195 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (123 grams) buttermilk

Orange Syrup

  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (62 grams) orange juice

Orange Glaze

  • ½ cup (58 grams) confectioners’ sugar
  • 1 – 2 tablespoons orange juice

Instructions


Make the Cake 

  1. Preheat the oven to 350˚F. Grease and flour one 8.5-inch loaf pan. Line with parchment paper, leaving a few inch overhang on each side and grease again. Set aside.
  1. With a hand or stand mixer fitted with a paddle attachment on medium-high, cream the butter and sugar until light about 3 minutes. Add the eggs one at a time and then then the vanilla and orange zest, incorporating each into the mixture.
  1. In a small bowl, combine the flour, baking powder, baking soda and salt. Alternate adding the flour mixture and buttermilk in 2 or 3 batches on low speed until all combined. Add to the prepared pan and bake 45 to 60 minutes or until an inserted toothpick comes out clean. Set on a wire rack to cool for about 10 minutes before removing from the pan.

Make the Syrup 

  1. While the cake is baking, combine the sugar and orange juice in a small saucepan over medium heat and bring to a boil until the sugar is dissolved. Set aside to cool slightly.
  1. After removing the still-hot cake from the pan, poke all around it with a wooden skewer.
  1. Place the rack over a half sheet pan and brush the syrup all around the cake. Use all the syrup and then allow the cake to cool completely.

Make the Glaze 

  1. Sift the confectioners’ sugar into a small bowl. Whisk in 1 tablespoon of orange juice and check the consistency. It should be easily pourable. If not, continue to add juice a few drops at a time until desired consistency. 
  1. Pour over the top of the cake and allow it to set completely before serving. Wrap the leftovers in plastic wrap and keep at room temperature for up to 3 days.

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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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