Barefoot Contessa's Orange Pound Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1/2 lb unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated orange zest (6 oranges)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed orange juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

Recipe

• 1 preheat oven to 350°.
• 2 butter and flour 2 loaf pans.
• 3 cream butter and 2 cups of sugar in a bowl.
• 4 mix in eggs, one at a time; add zest.
• 5 sift flour, baking powder, baking soda and salt together.
• 6 in another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
• 7 add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
• 8 divide between 2 pans and smooth the tops.
• 9 bake for 45 minutes or until tester comes out clean.
• 10 cool for 10 minutes.
• 11 make syrup while cake is baking.
• 12 syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
• 13 cooks these two together over low heat till the sugar is desolved.
• 14 spoon over cakes and then allow them to cool completely.
• 15 you may glaze these cakes (after cooling) with a simple glaze but i don't usually.