Orange Pound Cake

Don't get discouraged at how long this post seems. It really isn't too hard. This is a good recipe because it isn't too sweet, but it's sweet enough. You don't feel as guilty eating it as some of my other recipes. Here's how...

INGREDIENTS: (Cake. 2 loaves)

2 sticks butter, softened

2 1/2 c. sugar, divided

4 eggs at room temperature

1/3 c. grated orange zest (6 oranges)

3 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt

3/4 c. fresh orange juice, divided

3/4 c. buttermilk, at room temperature

1 tsp. vanilla

INGREDIENTS: (Glaze)

2 c. powdered sugar

3 T. fresh orang juice

Cake: Grease and flour two loaf pans. Line bottoms with parchment paper. If you don't, they are really hard to get out.

Cream the butter and 2 c. sugar in 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 flour, baking powder, baking soda and salt. In another bowl, combine 1/4 c. orange juice, the buttermilk and the vanilla. Add the flour and butter milk mixtures alternately to the batter, beginning and ending with flour.

Divide the batter evenly between the pans, smooth the tops and bake at 350 for 45 minutes to and hour, until toothpick comes out clean.

Meanwhile, cook the remaining 1/2 c. sugar with the 1/2 c. orange juice over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack. Spoon the orange syrup over the cakes while hot and then allow the cakes to cool completely.

Glaze: Combine powdered sugar and orange ju . ice in a bowl, mixing with a whisk until smooth. Add a few more drops of juice if necessary, to make it pour easily. Pour equal amounts over the cakes and allow the glaze to dry.

Wrap well, and store in the refrigerator.

I got this from Barefoot Contessa