Description
Ina Garten’s orange pound cake delivers a zesty Mediterranean-inspired dessert with rich citrus notes. Delicate crumb and bright orange glaze create a luxurious treat that elevates afternoon tea or weekend brunch gatherings you’ll savor until the last crumb.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- ½ pound (226 grams) unsalted butter, room temperature
Liquid and Flavoring Ingredients:
- ¾ cup fresh orange juice
- ¾ cup buttermilk, room temperature
- ⅓ cup orange zest (from 6 oranges)
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup confectioners’ sugar
- 1 ½ tablespoons fresh orange juice
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 8.5 x 4.5 x 2.5 inches (21.5 x 11.4 x 6.4 centimeters) loaf pans by generously coating with butter, dusting with flour, and lining the bottom with parchment paper to ensure easy cake removal.
- Using an electric mixer, cream the butter with 2 cups (400 grams) of sugar until light and fluffy, a process that typically takes approximately 5 minutes to achieve optimal texture.
- Incorporate eggs into the butter-sugar mixture one at a time, mixing thoroughly after each addition. Gently fold in the orange zest to distribute the citrus flavor evenly throughout the batter.
- Separately prepare the dry ingredients by sifting flour, baking powder, baking soda, and salt in one bowl. In another bowl, whisk together 1/4 cup (60 milliliters) of orange juice, buttermilk, and vanilla extract to create a smooth liquid mixture.
- Gradually combine the dry and wet ingredients into the creamed butter mixture, alternating between the two and starting and ending with the dry ingredients. This technique ensures a consistent, well-blended batter.
- Carefully divide the batter between the prepared loaf pans, smoothing the surfaces to create an even top. Transfer to the preheated oven and bake for 45 to 60 minutes.
- Verify cake doneness by inserting a toothpick into the center; if it emerges clean, the cakes are fully baked.
- Create a citrus syrup by heating the remaining 1/2 cup (100 grams) of sugar with 1/2 cup (120 milliliters) of orange juice in a small saucepan until the sugar completely dissolves.
- Allow the cakes to cool in their pans for 10 minutes, then carefully transfer to a wire rack. Generously brush the warm syrup over the still-warm cakes.
- Prepare the glaze by whisking confectioners’ sugar with 1 1/2 tablespoons (22 milliliters) of orange juice until smooth and glossy. Drizzle the glaze over the cooled cakes for a final, elegant touch.
Notes
- Room temperature ingredients guarantee a silky-smooth pound cake with unbeatable texture.
- Zesting oranges carefully releases intense citrus oils that transform the entire dessert.
- Buttermilk creates miraculous tenderness, keeping every slice moist and delectable for several days.
- Sifting dry ingredients eliminates pesky lumps, ensuring a perfectly uniform cake batter.
- Gently folding wet and dry ingredients prevents tough texture and maintains delicate cake structure.
- Parchment paper works like magic, preventing any potential cake-sticking nightmares during removal.
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 520 kcal
- Sugar: 56 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg