Orange pound cake

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You may not have noticed, but I’m actually blond. At least, that’s what my boy sees me (portrait of mommy)…


Orange pound cake

(Adapted from Use Real Butter)

1 tbs butter (to grease pan)
255 g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
170 g butter (softens)
250 g sugar
3 eggs
1 tsp vanilla extract
4 oranges (zest and about 1 cup juice, divided into 3/4 cup and 1/4 cup)
100 g confectioner’s sugar
1 pinch of salt

  1. Preheat oven to 350F.
  2. Line a 9″x5″ loaf pan with parcement paper.
  3. Grease butter on all sides.
  4. In a small bowl, sift flour, baking powder, and salt together.
  5. In  a large bowl, use a handheld mixer to beat on medium speed butter and sugar until fluffy and pale.
  6. Add one egg at a time. Continue to beat on medium speed.
  7. Add vanilla extract and orange zest.
  8. On low speed, add one third of flour mixture and 1/4 cup orange juice.
  9. Add the second third of flour mixture and 1/4 cup orange juice.
  10. Add the remaining flour mixture and 1/4 cup orange juice.
  11. Pour batter into the prepared pan.
  12. Smooth the top.
  13. Bake for  60-70 minutes.
  14. Cool the cake in its pan for 10 minutes before turning it to cool on rack.
  15. In a small bowl, mix the remaining 1/4 cup orange juice with confectioner’s sugar and a pinch of salt.
  16. Use a toothpick to poke holes in the top of the cake.
  17. Brush the orange glaze on top and all sides of the cake.
  18. Let cool completely before serving, about 2 hours.