#orangepoundcake
The signs of autumn are starting to show up everywhere. The leaves are turning, the deer in our back forest are getting light in color so they will blend in with the underbrush and we are having somewhat cooler temperatures this week. I have mixed emotions about this season because (a) I love fall but (b) in the back of my mind, I know that Thanksgiving is not far behind which means I have to think about preparing my Thanksgiving feast. I’ve already made up my mind that I’m not duplicating my cooking crazies from the past meals. I’m getting older (: older and I’m not feeling all that work this year. I have a plan which I will be sharing with you as the season approaches so stay tuned; you may want to follow my lead if you are the designated cook for the holidays.

My favorite fruit happens to be all summer fruit and I really crave the taste during the off season. That’s when I turn to citrus fruit since they are readily available anytime of the year. I recently shared a lemon bread recipe with you and it was a huge hit. I’m back today to knock your socks off with an unbelievably moist Orange Pound Cake. My Oh My…I believe this is the best pound cake I’ve ever baked and you will agree once you taste the refreshing goodness of this orange infused delight.#orangepoundcake#orangepoundcake#orangepoundcake#freshsqueezedorangejuice#juicer#orangepoundcake#orangepoundcake#orangepoundcake#orangepoundcake#orangeglaze#orangepoundcake#orangeglaze#orangepoundcake#orangepoundcake

Ingredients:
2 sticks unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 large eggs, at room temperature
1/3 cup grated orange zest (7 oranges) make a mimosa if you have extra juice.
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 cup freshly squeezed orange juice, divided (from the oranges)
3/4 cup buttermilk, room temperature
1 tsp. vanilla extract

Directions:
Pre-heat oven to 325 degrees. Grease and flour two 8.5×4.5×2.5- inch loaf pans. (I used butter and flour). Cream butter and 2 cups sugar in a mixing bowl with a paddle attachment until light and fluffy. Add eggs one at a time then add orange zest.
In a large bowl, sift flour, baking soda, baking powder, and salt. In a large cup, add 1/4 cup of the orange juice, buttermilk and vanilla. Add the dry and wet ingredients alternately; beginning and ending with the dry. Divide batter evenly between the two pans. Smooth tops and bake for 45 minutes to 1 hour until toothpick comes out clean. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes in the pans. Take them out of the pans and place them on a baking rack set over a cookie sheet. Pour the warm orange syrup over the cakes and lightly brush the syrup all over the cakes. Allow the cakes to cool completely. This cake can also be baked in a Bundt pan.
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