(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
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.