Orange Pound Cake

This has a been a year for trying new things for me. I have tried about a half dozen different pound cake recipes so far, and I really haven't been disappointed with any of them. Another thing that has been new for me this year is working with fresh citrus fruit using zest and juice in recipes. There really is nothing quite like it. Seriously. You should try it! I found this recipe for Orange Pound Cake Mini Loaves on Pinterest, and decided that this would be a great Monday treat at work. It went very well and I received quite a few compliments on it. I decided to just use regular loaf pans and it worked well. Another alteration is that I used about 1/2-1 tsp of almond extract in the glaze. It was a divine addition.

3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, at room temperature
1/4 cup freshly squeezed orange juice
2 tsps pure vanilla extract
2 sticks unsalted butter
2 cups sugar
4 eggs, at room temperature
1/4 cup orange zest

For Simple Syrup:
1/2 cup freshly squeezed orange juice
1/2 cup sugar

For Glaze (optional):
1 cup powdered sugar
1 1/2 Tbsps freshly squeezed orange juice

Preheat oven to 350°F. Generously grease and flour four 5 3/4" x 3 1/4" x 2" mini loaf pans or 2 regular size loaf pans and lay a strip of parchment paper along the bottom and up the two long sides of each pan, pressing the paper into the corners of the pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.

In a large bowl, use an electric mixer to beat the butter until creamy. Blend in sugar and beat for a few minutes until light and fluffy.

 

Mix in eggs, one at a time, and orange zest, and beat until well incorporated.

With mixer on low, slowly pour in 1/3 of the flour mixture. Mix in half of the buttermilk mixture. Blend in another 1/3 of the flour mixture and remaining buttermilk mixture. Add remaining flour mixture and mix until just blended.

Divide batter between prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.

While loaves bake, prepare orange simple syrup. Stir together 1/2 cup orange juice and 1/2 cup sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes. Remove pot from heat and set aside to cool.

When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup.

 

Allow to cool completely. For glaze, whisk together powdered sugar and 1/2 tsp almond extract and enough orange juice for a smooth spreading consistency (about 1 1/2 Tbsps) in a small bowl. Drizzle over cakes and allow to set and harden before wrapping loaves or storing them in an airtight container.