Orange Pound Cake

Name: Orange Pound Cake
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 15 tbsp. softened unsalted butter; 3 tbsp. milk; 3 eggs; 1 tsp. vanilla extract; 1 1 ⁄ 2 cups sifted cake flour; 3 ⁄ 4 cup sugar; 3 ⁄ 4 tsp. baking powder; 1 tbsp. grated orange zest; 1 ⁄ 3 cup sugar; 1 ⁄ 3 cup freshly squeezed orange juice

Serves
serves 8

CHRISTOPHER HIRSHEIMER

Be sure to glaze this cake while it's still warm so that the syrup is easily absorbed.

Ingredients

For the Cake

15 tbsp. softened unsalted butter
3 tbsp. milk
3 eggs
1 tsp. vanilla extract
1 ¹⁄₂ cups sifted cake flour
³⁄₄ cup sugar
³⁄₄ tsp. baking powder
1 tbsp. grated orange zest

For the Glaze

¹⁄₃ cup sugar
¹⁄₃ cup freshly squeezed orange juice

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Instructions

Step 1

For the cake: Preheat oven to 350°. Grease a 6-cup loaf pan with 2 tbsp. of the butter; set aside. Put milk, eggs, and vanilla in a bowl and beat until well combined; set aside.

Step 2

Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a whisk. Add zest, beating on medium speed, then add remaining 13 tbsp. of butter, 1 tbsp. at a time, waiting until each is completely incorporated before adding more.

Step 3

Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 55-65 minutes. (Lightly cover cake with a piece of buttered foil during baking if it begins to get too brown.) Allow cake to cool on a rack for 5 minutes, then unmold. Using a skewer, poke holes all over top of cake.

Step 4

For the glaze: Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake, reapplying glaze until cake is saturated.