Orange Pound Cake

Name: Orange Pound Cake
Ingredients: 1/2 lb. (2 sticks) unsalted butter (room temperature); 2 1/2 c. granulated sugar, divided; 4 extra large eggs (room temperature); 1/3 c. grated orange zest; 3 c. all-purpose flour; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1 tsp. kosher salt; 3/4 c. freshly squeezed orange juice, divided; 3/4 c. buttermilk (room temperature); 1 tsp. pure vanilla extract

11 ingredients

6 steps

Ingredients

1/2 lb. (2 sticks) unsalted butter (room temperature)
2 1/2 c. granulated sugar, divided
4 extra large eggs (room temperature)
1/3 c. grated orange zest
3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt
3/4 c. freshly squeezed orange juice, divided
3/4 c. buttermilk (room temperature)
1 tsp. pure vanilla extract

Directions

1

Preheat the oven to 350°.
2

Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottom with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy.
3

With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
4

In a large bowl, sift together the flour, baking powder, baking soda and salt.
5

In another bowl, combine 1/4 cup of the orange juice, the buttermilk and vanilla.
6

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.