Last Sunday we took our daughter, Bethany, back to college and got her all settled into her dorm. She is part of the Orientation team who helps the new students move into their dorms so she had to be on campus early for training and preparation.
Bethany's 22nd birthday was on Wednesday. Before we left to return home we stopped into a grocery store and ordered a birthday cake. Her sweet friends picked it up Tuesday night and they surprised her on Wednesday with a party.
David and I celebrated our 27th anniversary yesterday. We ate at a new restaurant and spent time reflecting on this past year and enjoyed time together. The Lord truly blessed me with a wonderful husband.
The cake for this week is Orange Pound Cake. I found the recipe in one of my favorite cookbooks... Barefoot Contessa Family Style, written by Ina Garten. The batter tasted like an orange dreamsicle according to my guys.
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
To glaze one loaf (optional):
- 1 cup confectioners' sugar, sifted
- 1 1/2 tablespoons freshly squeezed orange juice
Heat the oven to 350 degrees. Grease and flour two inch loaf pans. Line the bottoms with parchment paper.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, and 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 one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.