Orange Glazed Pound Cake
- 3/4 cup buttermilk
- Zest of 5 oranges finely grated (this can be less if you don' want it to be real orange-y. I wanted to make sure you could taste the orange flavor!)
- 1/3 cup fresh orange juice
- 3 cups all-purpose flour
- 1 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 cup unsalted butter softened, 2 sticks
- 2 cups granulated sugar
- 5 large eggs
- FOR THE ORANGE GLAZE:
- Zest of 2 oranges
- 2 cups powdered sugar
- 2 Tbs. fresh orange juice
- Preheat oven to 350 degrees, Fahrenheit. Grease and flour bundt pan, set aside.
- In a small bowl, combine buttermilk, orange zest, and orange juice. Set aside.
- In a bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
- With the mixer on low, alternate adding the buttermilk mixture and flour mixture to the bowl, beginning and ending with the flour mixture.
- Pour batter into prepared bundt pan and bake for 50-60 minutes, or until toothpick inserted into cake comes out clean. If the top is browning too quickly, you can tent it with a piece of foil.
- Cool cake completely before flipping it out onto a cooling rack. Let cool for another 30 minutes after you've flipped it out on a cooling rack.
- In the meantime, make the orange glaze by whisking together orange zest, powdered sugar, and orange juice. Add more orange juice if you like a looser glaze.
- Pour glaze over top of the bundt cake. Cut and serve.
- Store in an airtight container for up to 5 days.
- This can be made in 2 loaf pans if you don't want to make this in a bundt pan. Ingredients, directions, and cook times are all the same. Adapted from Martha Stewart