Orange Pound Cake

This recipe is from Ina Garten, and I love its bright, orange flavor. Her original recipe makes 2 loaf cakes so just double it if you want more.

Yields 1 loaf cake

Cake

• 1 stick (4 oz) unsalted butter, at room temperature

• 1 1⁄4 c sugar, divided

• 2 eggs, at room temperature

• 3 T orange zest (2 large oranges)

• 1 1⁄2 c all-purpose flour

• 1⁄2 t baking powder

• 1⁄4 t baking soda

• 1⁄2 t kosher salt

• 1⁄4 c + 2 T orange juice (fresh-squeezed if possible), divided

• 1⁄4 c + 2 T whole milk, at room temperature

• 1 t vanilla

Glaze

• 1 c confectioner’s sugar

• 1-2 T orange juice (fresh-squeezed if possible)

Preheat oven to 350 degrees. Grease, flour, and line the bottom of an 8 1⁄2” x 4 1⁄2” x 2 1⁄2” loaf pan with parchment paper.

Cream the butter and 1 cup sugar in the bowl of a mixer fitted with the paddle attachment, for 5 minutes, until light and fluffy. With mixer on medium, add eggs one at a time, and the orange zest.

Combine the flour, baking powder, baking soda, and salt in a bowl. In a measuring cup, combine the milk with 2 tablespoons orange juice and vanilla. Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour. Pour batter into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine the remaining 1⁄4 cup sugar and with 1⁄4 cup orange juice in a small saucepan and cook over low heat until sugar has dissolved.

When cake is done, let cool 10 minutes, then invert onto a rack set over a piece of parchment. Poke some holes in the cake with a skewer then spoon orange syrup over the cake. Cool cake completely.

For the glaze, combine confectioner’s sugar and orange juice in a bowl. Whisk until smooth. Pour over the top of the cake, allowing it to drizzle down the sides.