A few weeks ago my brother-in-law and his wife sent a huge box of oranges from Florida. I wanted to make something with them and found this recipe from Ina Garten in one of my cookbooks. I can’t even begin to tell you how fantastic the pound cake is.  This recipe is the perfect way to showcase oranges, which are in season right now. I was a little worried there was too much use of oranges. The pound cake itself has orange zest and orange juice, then you add orange syrup and an orange glaze. But as Ina has proven time and time again, she knows her stuff. It was the perfect amount of oranges and was not overpowering. There is no more Orange Pound Cake left in our house and it makes me sad. I might have to go find more oranges and whip up another couple batches. They freeze well, if they even make it to the freezer.

Orange Pound Cake:

• 1/2 pound (2 sticks) unsalted butter at room temperature
• 2 1/2 cups 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 teaspoonkosher 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:

• 1 cup Confectioners’ sugar, sifted
• 1 1/2 tbs freshly squeezed orange juice

1. Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
2. 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, 1 at a time, and the orange zest.
3. 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.
4. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a smallsaucepan 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. At this point you can freeze the pound cakes.
5. To glaze: Combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk till 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.

Source: Barefoot Contessa Family Style by Ina Garten