Description
Ina Garten’s orange pound cake blends zesty citrus notes with rich buttery texture. Luscious slices promise delightful Mediterranean-inspired dessert pleasure you will savor slowly.
Ingredients
Scale
- ½ lb (226 g) unsalted butter, room temperature
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- ¾ cup fresh orange juice
- ¾ cup buttermilk, room temperature
- ⅓ cup orange zest (from 6 oranges)
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup confectioners’ sugar
- 1 ½ tbsps fresh orange juice
Instructions
- Preparation: Heat oven to 350°F. Butter and flour two loaf pans, line bottoms with parchment paper for effortless cake release.
- Butter Mixture: Cream butter and sugar using electric mixer until fluffy and pale, approximately 5 minutes. Integrate eggs individually, ensuring thorough incorporation after each addition. Fold in orange zest for vibrant citrus essence.
- Ingredient Fusion: Sift flour, baking powder, baking soda, and salt in one bowl. Whisk orange juice, buttermilk, and vanilla extract in another vessel. Gradually merge dry and wet ingredients into butter mixture, alternating to create a uniform batter.
- Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces. Bake for 45-60 minutes, rotating midway for consistent browning. Test doneness with a toothpick – it should emerge clean.
- Syrup Infusion: Craft citrus syrup by heating remaining sugar and orange juice until completely dissolved. Once cakes emerge from oven, cool in pans for 10 minutes, then transfer to wire rack.
- Finishing Touch: Generously brush warm cakes with prepared syrup. Whisk confectioners’ sugar and orange juice to create a glossy glaze. Once cakes cool completely, drizzle glaze over top for a professional, elegant presentation.
Notes
- Prep Pan Perfectly: Use parchment paper and generously butter/flour to guarantee effortless cake removal without sticking.
- Cream Butter Carefully: Mix butter and sugar for full 5 minutes to create light, fluffy texture that ensures tender pound cake.
- Balance Wet and Dry: Alternate dry and wet ingredients gradually to prevent overmixing and maintain smooth, consistent batter.
- Syrup Soak Technique: Brush warm syrup on just-baked cakes while still warm to maximize moisture and intensify orange flavor.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 422
- Sugar: 47 g
- Sodium: 230 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 102 mg