Buttery Orange Pound Cake with Orange Glaze
Nothing says summer to me than a nice orange-glazed pound cake with an ice-cold scoop of vanilla ice cream or some whipped cream.
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 extra-large eggs, at room temperature
- orange zest from 3 oranges
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup freshly squeezed orange juice, divided
- 1/4 cup +3 tablespoons buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' sugar, sifted
- 1 1/2 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
Heat the oven to 350 degrees. Grease and flour one 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 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. Fill the cake pan to about 3/4 and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cake bakes, cook the remaining 1/4 cup of granulated sugar with the remaining 1/4 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cake is done, cool for 10 minutes. Take out of the pan and place on a baking rack set over a tray. Spoon the orange syrup over the cake and allow to cool completely.
To glaze, combine the confectioners' sugar, orange juice and orange zest in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator. To serve, unwrap and garnish with paper-thin slices of fresh orange.