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Barefoot Contessa’s Lemony Orange Pound Cake

The aroma of citrus baking in the oven always transports me back to my grandmother’s sun-drenched kitchen. She always had some kind of citrus confection going on. The air thick with the sweet-tart fragrance of oranges, lemons, and sugar melding together, creating a symphony of warmth and comfort that only homemade baking can evoke. It was more than just cake; it was love baked into every slice.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 2 loaves
Dietary Type: Vegetarian

Ingredients

½ pound (2 sticks) unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
4 extra-large eggs, at room temperature
⅓ cup grated orange zest (from about 6 oranges)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed orange juice, divided
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Equipment Needed

Two 8 x 4 inch loaf pans
Electric mixer (stand or hand-held)
Sifter
Mixing bowls
Measuring cups and spoons
Small saucepan
Wire rack

Instructions

Preheat your oven to 350°F (175°C). Ensure your oven rack is positioned in the center of the oven for even baking.
Prepare your loaf pans. Thoroughly butter the inside of two 8 x 4 inch loaf pans. Then, lightly flour them, tapping out any excess flour. This will prevent the cakes from sticking.
In a large mixing bowl, cream together the softened butter and 2 cups of the granulated sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is crucial for incorporating air into the batter, resulting in a tender cake.
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Then, mix in the orange zest. The zest is where a lot of the orange flavor comes from, so don’t skimp on it!
In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Sifting ensures that these dry ingredients are evenly distributed and prevents lumps.
In another bowl, combine ¼ cup of the freshly squeezed orange juice, the buttermilk, and the vanilla extract.
Now, gradually add the dry ingredients (flour mixture) and the wet ingredients (buttermilk mixture) alternately to the creamed butter mixture. Begin and end with the flour mixture. This means you’ll add about a third of the flour mixture, mix until just combined, then add half of the buttermilk mixture, mix, then another third of the flour mixture, mix, the remaining buttermilk mixture, mix, and finally the last of the flour mixture. Be careful not to overmix; mix until just combined after each addition. Overmixing develops the gluten in the flour, which can result in a tough cake.
Divide the batter evenly between the two prepared loaf pans. Smooth the tops with a spatula.
Bake for 45 minutes, or until a cake tester (or toothpick) inserted into the center of the cake comes out clean. If the tops of the cakes are browning too quickly, you can loosely tent them with aluminum foil during the last 15 minutes of baking.
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. This allows the cakes to firm up slightly before you try to remove them.
While the cakes are baking, prepare the orange syrup. In a small saucepan, combine the remaining ½ cup of granulated sugar and the remaining ½ cup of freshly squeezed orange juice. Cook over low heat, stirring constantly, until the sugar is completely dissolved. Do not boil the mixture.
After the cakes have cooled in the pans for 10 minutes, carefully invert them onto a wire rack. While the cakes are still warm, slowly spoon the warm orange syrup evenly over the tops of the cakes. The syrup will soak into the cakes, adding moisture and intense orange flavor.
Allow the cakes to cool completely on the wire rack before slicing and serving.

Expert Tips & Tricks

Room Temperature Matters: Using room temperature butter, eggs, and buttermilk is essential for creating a smooth batter and ensuring even baking. Cold ingredients don’t emulsify properly, which can lead to a dense or curdled cake.
Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in a tough cake. Mix only until the ingredients are just combined.
Orange Zest Power: Use a microplane to finely grate the orange zest. This releases the most flavor and prevents large pieces of zest from affecting the texture of the cake.
Syrup Soak: Don’t skip the syrup! It’s what takes this cake from good to amazing. Make sure to pour the syrup over the cakes while they’re still warm so it can properly soak in.
Even Baking: Rotate the loaf pans halfway through baking to ensure even browning.
Freezing for Later: These cakes freeze beautifully. Wrap them tightly in plastic wrap and then in foil. Thaw overnight at room temperature before serving.

Serving & Storage Suggestions

This orange pound cake is delicious on its own, or it can be served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also wonderful with a cup of tea or coffee. To store, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If frozen, thaw completely at room temperature before serving. Reheating isn’t typically necessary, but you can warm individual slices in the microwave for a few seconds if desired.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1363 kcal	N/A
Calories from Fat	475 kcal	N/A
Total Fat	53g	81%
Saturated Fat	31g	155%
Cholesterol	332mg	111%
Sodium	777mg	32%
Total Carbohydrate	206g	69%
Dietary Fiber	4g	16%
Sugars	132g	N/A
Protein	19g	38%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Lemon Pound Cake: Substitute lemon zest and lemon juice for the orange zest and orange juice.
Gluten-Free: Use a gluten-free all-purpose flour blend. You may need to add a little extra liquid to the batter, as gluten-free flours tend to be drier.
Poppy Seed Orange Cake: Add 2-3 tablespoons of poppy seeds to the batter along with the dry ingredients.
Spice it Up: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced cake.

FAQs (Frequently Asked Questions)

Q: Can I use margarine instead of butter?
A: While you can, the flavor and texture will be noticeably different. Butter provides a richness and tenderness that margarine can’t replicate.

Q: My cake is browning too quickly. What should I do?
A: Loosely tent the loaf pans with aluminum foil during the last 15-20 minutes of baking to prevent the tops from burning.

Q: Can I make this cake ahead of time?
A: Absolutely! This cake is even better the next day as the flavors have time to meld. Store it tightly wrapped at room temperature.

Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the cup with milk to equal ¾ cup. Let it stand for 5 minutes before using.

Q: How do I prevent the cake from sticking to the pan?
A: Make sure to thoroughly butter and flour the loaf pans. You can also use parchment paper to line the bottoms of the pans for extra insurance.

Final Thoughts

This Lemony Orange Pound Cake is more than just a recipe; it’s an invitation to create memories in your own kitchen, filling it with the irresistible scent of citrus and the promise of a sweet, satisfying treat. Don’t be afraid to experiment with variations, share your creations with loved ones, and most importantly, enjoy the process. I encourage you to give this recipe a try, and I’d love to hear about your experiences in the comments below. Pair this delightful cake with a simple cup of Earl Grey tea for the perfect afternoon indulgence!

Barefoot Contessa’s Orange Pound Cake Recipe