Wednesday, August 28, 2019

Orange pound cake

Orange pound cake


1/2 pound (2 sticks) unsalted butter, at room temperature

two one/two cups granulated sugar, divided

four extra-massive eggs, at space temperature

1/3 cup grated orange zest (six oranges)

three cups all-goal flour

one/2 teaspoon baking powder

one/two teaspoon baking soda

1 teaspoon kosher salt

three/4 cup freshly squeezed orange juice, divided

three/4 cup buttermilk, at space temperature

1 teaspoon pure vanilla extract

1 cup confectioners' sugar, sifted

1 one/2 tablespoons freshly squeezed orange juice


  1. Heat the oven to 350 degrees. Grease and flour two eight one/2 x four 1/two x 2 one/two-inch loaf pans. Line the bottoms with parchment paper.

  2. Cream the butter and two cups of the granulated sugar in the bowl of an electrical mixer fitted with the paddle attachment for about five minutes, or till light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.

  3. In a huge bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine one/four cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly among the pans, smooth the tops, and bake for 45 minutes to one hour, until a cake tester comes out clean.

  4. Even though the cakes bake, cook the remaining one/two cup of granulated sugar with the remaining one/2 cup orange juice in a little saucepan above reduced heat till the sugar dissolves. When the cakes are accomplished, allow them great for 10 minutes. Get them out of the pans and spot them on a baking rack set above a tray. Spoon the orange syrup above the cakes and let the cakes to cool entirely.

  5. To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a handful of a lot more drops of juice, if required, to make it pour simply. Pour more than the top of one cake and let the glaze to dry. Wrap nicely, and keep in the fridge.

2002, Barefoot Contessa Household Type, All Rights Reserved

My Private Notes

The Ideal New Year's Eve Recipes

Seeking for Anything Else?

What is Cooking

Let's Get Cooking!

Indicator up for the Recipe of the Day newsletter to acquire editor-picked recipes, suggestions and video clips delivered to your inbox daily. Privacy Policy

No comments:

Post a Comment

Chicken paprikash

What is Chicken Paprikash? Going back to its origins in Hungary, the dish is named “Papriks Csirke”, which practically implies “Paprika Ch...