This recipe is a definite keeper and may be my favorite pound cake of all time! So tender and moist and full of bright citrus flavor from the fresh orange juice and zest. When it's warm you poke holes throughout the top and brush it with a sweet orange glaze ~ moistening and flavoring the cake even more!
Lot's of fresh delicious orange juice and zest were squeezed and grated from these oranges to make this cake
6 oz (1 1/2 sticks) unsalted butter, cut into pieces and brought to room temperature
2 large naval oranges
2 cups all purpose flour
1 1/2 tsps. baking powder
1/2 tsp salt, plus a pinch
1 1/4 cups sugar
3 large eggs at room temp
1 tsp pure vanilla extract
1 1/4 cups confectioner's sugar
Spray a 9x5" loaf pan with baking spray, line the bottom of the pan with parchment paper and spray with baking spray. Grate zest from oranges to yield 2 Tbsps, and then squeeze the oranges to yield 1 cup juice. Set aside 1/4 cup of this juice for the glaze. Preheat oven to 350 degrees and set rack in the center of the oven.
In a medium bowl sift the flour with the baking soda and 1/2 tsp salt.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on med-high until light and fluffy. Add the eggs one at a time, beating after each addition until incorporated, scrape down the sides of the bowl as needed. Add the vanilla and zest and beat until incorporated. Add the flour and juice and beat on low until blended. Scrape the batter into the pan and smooth the top, tap the pan on the countertop to pop any air pockets. Bake until a toothpick inserted in the center of the cake comes out clean 50 mins to 1 hour, rotating the pan several times throughout.
Let the cake cool in its pan for about 10 mins, then invert, remove parchment paper and invert again back to right side up on a piece of wax paper or parchment. Using a toothpick, poke holes at 3/4 inch intervals in the top of the cake, going about 3/4's of the way down the cake.
In a medium bowl whisk the reserved 1/4 cup juice with the confectioner's sugar and the pinch of salt until smooth. Brush the glaze repeatedly over the top and sides until you've used it all. Let the cake cool completely before slicing and serving. The cake can be stored at room temperature wrapped in plastic wrap for up to 3 days.
Recipe adapted from Fine Cooking