Recipe: orange pound cake

photo: Jacob Middlekauff

photo: Jacob Middlekauff

2 sticks 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 (about 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


1. Preheat the oven to 350 degrees. Grease and flour two loaf pans or similar receptacles. If using loaf pans, line the bottoms with parchment paper.

2. Put the butter and 2 cups of the granulated sugar in a bowl and beat with an electric mixer with a paddle attachment until light and fluffy. This should take roughly five minutes.

3. With the mixer on medium speed, beat in the orange zest and the eggs, one at a time.

4. In a large bowl, sift together the flour, baking powder, baking soda, and salt.

5. In a medium bowl, add 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the buttermilk mixture and flour alternately to the batter, beginning and ending with the flour. Bake until a cake tester comes out clean. This should take roughly 45 minutes to an hour if using the loaf pans.

6. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves.

7. When the cakes are done, let them cool for about 10 minutes. Then take them out of the pans and put them on a baking rack set over a tray. Spill the orange syrup over the cakes and allow the cakes to cool completely.


Recipe courtesy: Ina Garten