Ingredients for Barefoot Contessa's Orange Pound Cake
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 extra-large eggs, at room temperature
- 1 tablespoon grated orange zest (2 oranges)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup freshly squeezed orange juice
- 1/2 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup powdered sugar
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How to Make Barefoot Contessa's Orange Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared loaf pan and bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
1051g
Fat
313g
Carbs
137g
