WHAT WE'RE BAKING? ORANGE GLAZED POUND CAKE

Don't make this. That's right. Don't do it unless you're giving it away or having company over. Because you're going to want to sit and eat the whole thing. Ok maybe that's what I want to do.

Makes 2 loaves

Pound cake
2 stick unsalted, softened butter
2 C sugar
4 large eggs, room temperature
1/3 C grated orange zest (from 3 large oranges)
3 C flour
1/2 t baking powder
1/2 t baking soda
1 t salt or 1/2 t sea salt
1/4 C freshly squeezed orange juice
3/4 C milk or buttermilk, room temperature
1 t vanilla

Heat oven 350°. Grease 2 regular loaf pans then line bottoms with parchment paper. In an electric mixter fitted with a paddle attachment, cream butter and sugar for about 5 minutes. Turn up to medium speed and beat in the eggs one at a time. Then add orange zest.

In a bowl, mix, dry ingredients. In another bowl, mix wet ingredients.Add the dry and wet mixtures alternately to the batter, beginning and ending with the flour.

Divide batter evenly between the pans, smooth the tops and bake for 45-60 minutes or until a cake tester comes out clean.

Orange syrup
1/2 C sugar
1/2 C freshly squeezed orange juice

While the cakes are baking, cook the sugar and orange juice in a small saucepan over low heat until the sugar dissolves.

When the cakes are cooked. Remove from oven and allow to rest for 10 minutes. Then remove them from the pans onto a wire rack. Place a pan underneath. Spoon the orange syrup over both cakes. Cool completely.

Glaze
1 C powdered sugar
1 1/2 T + a few more drops freshly squeezed orange juice
orange zest

When cakes are cooled completely, combine the powdered sugar & orange juice. Whisk until smooth. Add a few more drops of juice, if necessary to make it pour easily. Pour over the tops of cakes, then sprinkle more orange zest over the tops, if desired and allow to dry. Wrap well and store in the refrigerator.