Orange Pound Cake

Anything with pound cake has got to be good!

Makes two 8-inch cakes

2 sticks unsalted butter, softened
2 1/2 cups granulated sugar
5 eggs
1/3 cup oranges zest (from about 6 oranges)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup orange juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla

Glaze:
2 cups confectioner's sugar, sifted
3 tablespoons orange juice

Preheat oven to 350 degrees. Grease and flour two 8 inch loaf pans. Cream the butter and 2 cups of the sugar in a large bowl, until light and fluffy. With your mixer on medium, beat in the eggs, one at a time, and then 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.

Divide the batter between the two loaf pans and bake for 45 minutes, or until a toothpick comes out clean.

While the cakes are baking, cook the remaining 1/2 cup of sugar and 1/2 cup orange juice in a small pan over low heat until the sugar dissolves. When the cakes are done, let them cool at least 10 minutes. Remove cakes from pans and place on a baking rack over a tray or foil. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

To glaze, whisk together the confectioner's sugar and orange juice in a bowl until smooth. Pour over each cake and allow glaze to dry.

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