Orange Pound Cake

I went to the thrift stores last week and scored a find I have been wanting for awhile.  I found the All Around the World Cookbook, by Shelia Lukins.  She and her partner Julee Rosso created The Silver Palate which was a food store on Mahattan's Upper West Side that spawned several cookbooks from the two ladies.  They are still my favorite cook books of all I have collected.    

So the first thing I had to do this weekend was to cook from this cookbook!  I made the Orange Pound Cake.  It cooked up like a dream!  Toss some berries on top or even better a few edible flowers from the garden and you have a beautiful and delicious dessert to go with tea.  

Ingredients:

12 tablespoons  (1 1/2 sticks) unsalted butter, at room temperature

1 1/4 cup of sugar, divided

3 large eggs

1/4 cup sour cream

1 teaspoon pure vanilla extract

1 tablespoon finely grated orange zest

6 tablespoons fresh orange juice, divided

1 1/2 cups all-purpose flour

1 teaspoon aluminum free baking powder

pinch of salt

Preheat the oven to 350 degrees F.  Butter a 9 x 4 x 2 1/2-inch loaf pan.  Line the bottom with a piece of parchment paper or waxed paper and butter the paper. (Don't skip this step the bottom will stick.)  Lightly dust the pan with flour, shaking out the excess.  

In a mixing bowl, cream the butter and the 3/4 cup of the sugar with an electric mixer.  Add the eggs one at a time, mixing well after each addition.  Add the sour cream, vanilla, orange zest, and 2 tablespoons of the orange juice; mix well. 

Sift the flour, baking powder, and salt over the batter and fold it in with a rubber spatula until just incorporated.  

Spread the batter in the prepared pan.  Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.  

While the cake is baking, prepare the orange glaze:  place the remaining 1/2 cup sugar and remaining 4 tablespoons orange juice in a small saucepan.  Cook the syrup over medium heat until the sugar is dissolved, then cook 1 minute longer. Remove the pan from the heat and set aside.

When the cake finished, let it cool in the pan on a wire rack for 5 minutes.  Then remove it from the pan, peel off the paper, and return it to the rack to cool completely.  Pour the glaze onto the surface of the cake while it is warm.

Serves 8 to 10

Enjoy! 

Sherry

I will link this to:

Foodie Friday at Rattlebridge Farm

Homemaking Linkup at Hope In Every Season 

Lou Lou Girls Fabulous Party

Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations

Fridays Unfolded at Nancherrow

The Party Bunch Weekend Linky at The Idea Room

Weekend Retreat Linky Party at AKA Design and Life

Foodie Friends Friday at Walking on Sunshine

Rooted in Thyme Simple and Sweet Fridays

Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen