Barefoot Contessa's Orange Pound Cake

"This is just busting with great orange flavor. I have always been fond of citrus cakes."
 
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photo by theosuperstar photo by theosuperstar
photo by theosuperstar
photo by eunjutubbs photo by eunjutubbs
Ready In:
1hr 5mins
Ingredients:
11
Yields:
2 loaves
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ingredients

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directions

  • Preheat oven to 350°.
  • Butter and flour 2 loaf pans.
  • Cream butter and 2 cups of sugar in a bowl.
  • Mix in eggs, one at a time; add zest.
  • Sift flour, baking powder, baking soda and salt together.
  • In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
  • Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
  • Divide between 2 pans and smooth the tops.
  • Bake for 45 minutes or until tester comes out clean.
  • Cool for 10 minutes.
  • Make syrup while cake is baking.
  • Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
  • Cooks these two together over low heat till the sugar is desolved.
  • Spoon over cakes and then allow them to cool completely.
  • You may glaze these cakes (after cooling) with a simple glaze but I don't usually.

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Reviews

  1. Very moist and tender crumb. Not too sweet and bursting with orange flavor.
     
  2. Wow....this cake is full of orange flavor and very delicious. I mixed ALL the ingredients together at one time and skipped the orange syrup. What a smart move! I did not have buttermilk on hand so I used plain yogurt instead. Yogurt is the same measurement as the buttermilk. Also used a bundt pan instead of bread pans. Baked for 1 hour to perfection. <br/><br/>For those of you who count calories, this is 313 calories per 3 oz. slice.
     
  3. I made this receipe directly from the BC's cookbook (which included the frosting/simple syrup). Delicious and dense like a pound cake should be. The fresh orange zest and juice is amazing! I used a tree cake form pan and cooked for ~65 minutes on 350 convection. Beautiful!
     
  4. Wonderful recipe, rich, moist, buttery and gloriously scented with orange. Made as directed and it was just delicious. Would suggest poking holes with a thin skewer before drizzling with the glaze to ensure even distribution and next time I will add a bit of orange extract to both the cakes and syrup to enhance the flavour.
     
  5. I loved this cake. It was way better than any cake i have ever bought at the bakery. Very soft, amazing smell and just yummy. I added a cup of raisins and instead of the glaza i drizzled honey on the warm cake. -Rad
     
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Tweaks

  1. Wow....this cake is full of orange flavor and very delicious. I mixed ALL the ingredients together at one time and skipped the orange syrup. What a smart move! I did not have buttermilk on hand so I used plain yogurt instead. Yogurt is the same measurement as the buttermilk. Also used a bundt pan instead of bread pans. Baked for 1 hour to perfection. <br/><br/>For those of you who count calories, this is 313 calories per 3 oz. slice.
     

RECIPE SUBMITTED BY

I'm an adventurous foodie. Cooking is how I express myself.
 
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