Orange Pound Cake

• 1/2 lb. (2 sticks) unsalted butter (room temperature)
• 2 1/2 c. granulated sugar, divided
• 4 extra large eggs (room temperature)
• 1/3 c. grated orange zest
• 3 c. all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 3/4 c. freshly squeezed orange juice, divided
• 3/4 c. buttermilk (room temperature)
• 1 tsp. pure vanilla extract

1. Preheat the oven to 350u0b0.
2. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottom 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.
3. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
4. In a large bowl, sift together the flour, baking powder, baking soda and salt.
5. In another bowl, combine 1/4 cup of the orange juice, the buttermilk and vanilla.
6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

unsalted butter, sugar, eggs, orange zest, allpurpose, baking soda, baking powder, kosher salt, freshly squeezed orange juice, buttermilk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=13147 (may not work)