1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp
1 cup sugar
zest of 2 blood oranges
2 large eggs
1/2 cup buttermilk
1/4 cup fresh blood orange juice
Preheat the oven to 325°F & line a loaf pan with parchment. (Or grease it)
Beat together the butter, sugar & zest until light and fluffy. Then beat in the eggs. Mix in the dry ingredients until just combined. Add the buttermilk and orange juice.
Pour into the pan, bake for about an hour and ten, until lightly golden and a toothpick comes out clean. Then let it rest for fifteen minutes, then lift it out of the pan to cool on a rack.
My usual buttermilk poundcake recipe calls for shortening, which I didn’t have — so I tried this recipe instead. It was delicious — moist on the inside, and slightly crispy on the outside.
I’m going to have to make both side-by-side one of these days to compare. A war of the buttermilk-pound-cakes!
Slightly Modified Poundcake: (because I’m sloppy and was trying to find a middle ground with the other recipe)
3c flour, sifted
1/4tsp baking soda
2.5c white sugar *different from original recipe
1tsp vanilla extract
1. Preheat oven to 325F. Grease your pan well. The recipe lists a 9-10c tube pan, which I think is traditional. I did a loaf pan + 1 6c bundt
2. Mix the dry ingredients together
3. Cream butter and sugar. Add the eggs one by one. Stir in vanila
4. Alternately mix in flour and buttermilk into the butter mixture
5. Bake in preheated oven. Mine took about 70 minutes for both to be done. Likely longer if using a single larger pan.
6. Let cool in pan for 10 minutes, then invert onto a wire rack