-
Butter and flour a loaf pan. Set aside.
-
In large bowl or the bowl of stand mixer, beat together the sugar and zest until the sugar looks orange.
-
Add the butter and mix until light and fluffy.
-
Add the eggs and extracts and mix to combine.
-
With the mixer on low, alternately add in the buttermilk and flour. Beat in the baking soda and salt.
-
Place your cake into your COLD oven. Turn the oven to 350°. Bake for 60 minutes or until a toothpick inserted in the center comes out clean or just one or two dry crumbs.
-
Cool in pan on wire rack 20-30 minutes then remove from pan to wire rack to cool completely.
- Fiori di Sicilia can be found at Italian markets or online.
- I’m sorry this recipe doesn’t use the whole orange, that bothers me too but it didn’t work. Have an orange snack while it bakes.
- You can use a navel orange but I think a Cara Cara gives it a little something extra.
I’ve been thinking about pound cake lately. When I was a kid there was a woman who sold it at the snowball stand by the slice for maybe a quarter and as a special treat a few times a summer we’d get a piece. We didn’t really make pound cake ourselves. Our standard cakes at home were sour cream cake (which has pound cake qualities) and hot milk cake.
I made this waiting for a big snow and ice storm and watching the latest ICE tragedy unfold. Baking does help distract one from the horrors for a few minutes and then at least you have cake.
I didn’t want to make too much cake so I made a loaf. What really draws me to pound cake is the distinctive top (very similar to what I love about sour cream cake) and my goal is to get that and not worry too much about what makes it a pound cake vs a random cake. I do like a tiny bit of baking soda to lighten it a bit but I know some are very against it in a pound cake. I do start in a cold oven which should give me some points.
It does bother me to use the zest of an orange and not the juice or flesh. Very few of my recipes (actually, none I can think of off hand) do that but I think the juice is too thin to give the proper texture and you really need that thicker dairy. A loaf cake doesn’t give you a lot of wiggle room for extra ingredients. Just eat the nude orange.
Fiori di Sicilia is not something I use a lot but it is perfect for an otherwise plain cake. It has a creamy orange flavor you can’t really replicate with anything else. It gives the cake a real depth of flavor. I love Cara Cara oranges and they are in season right now but you can use regular navel orange zest instead. Cara Cara is just a little lighter and more floral.
