Orange Pound Cake

(by Amanda Uhry)

(adapted from The Barefoot Contessa)

This is not Frances Deutsch’s orange pound cake, but it will do.

1/4 lb. (1 stick) unsalted butter, at room temperature

1 1/4 c. granulated sugar, divided

2 extra-large eggs, at room temperature

grated zest of 3 oranges

1 1/2 c. all-purpose flour

1/4 t. baking powder

1/4 t. baking soda

1/2 t. kosher salt

6 T. freshly squeezed orange juice, divided

6 T. buttermilk, at room temperature

1/2 teaspoon pure vanilla extract

Glaze (optional):

1/2 c. confectioners' sugar, sifted

2 - 3 t. freshly squeezed orange juice

Preheat oven to 350 F.

Grease and flour a loaf pan, approximately 8 x 4 x 2 inches.

Line bottom of pan with parchment paper.

Cream butter and 1 c. of granulated sugar in bowl of electric mixer fitted with paddle attachment for about 5 minutes, or until light and fluffy.

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

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

In another bowl, combine 2 T. orange juice, buttermilk, and vanilla.

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

Spoon batter into pan, smooth the top, and bake for 45 – 60 minutes, until a cake tester comes out clean.

While cake bakes, place remaining 1/4 c. granulated sugar with remaining 4 T. orange juice in a small saucepan over low heat until sugar dissolves.

Let cake cool for 10 minutes.

Remove from pan and place on a baking rack set over a tray.

Spoon orange syrup over the cake and allow to cool completely.

To glaze, combine confectioners' sugar and orange juice in a bowl, whisking until smooth and pourable.

Pour over top of cake and allow to dry.

Wrap well, and store in refrigerator.

(Read Parenting and Pound Cake, the story that accompanies this recipe.)