I can’t believe that we are still holed up in our homes. I know so many of you have young children, and I can’t even imagine how stressful that must be.
Many of you have to home school your children too. So much of what we learned as children ourselves has changed dramatically and you must now learn new methods in order for you to teach your children. While it is nice to have the time with your family, I know you have so much on your plate. Who could have ever imagined a time like this? I am in awe of so many parents all around the world. Hang in there, I hope we are closer to the end of this. I know it will be hard to go back to life the way it was, but we will find a way.
I know many of you may be tired of cooking, but if you can find the willpower, this cake is a delightful addition to anyone’s day– Ina never disappoints. This cake is deliciously moist and fluffy. The orange zest, combined with the vanilla, gives it even more savory goodness, and makes it a perfect treat for any time of day. Do not leave out the glaze, it really completes the citrusy fragrance and flavor.
This recipe is courtesy of Ina Garten and will make 2 cakes. One for you and one for somebody you love.
Ingredients for Orange Pound Cake:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the Glaze:
1 cup confectioners’ sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice
Heat the oven to 350 degrees.
Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
Or you could line them with parchment paper overhanging on the sides.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops.
Bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves.
When the cakes are done, let them cool for 10 minutes.
Take them out of the pans and place them on a baking rack set over a tray.
Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth.
Add a few more drops of juice, if necessary, to make it pour easily.
Pour over the top of the cakes and allow the glaze to dry.
Wrap well, and store in the refrigerator.
It’s that simple!
Silly sleepy girl!
