ORANGE-BUTTER POUND CAKE

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Orange-Butter Pound Cake image

Provided by Amy Auburn

Categories     Cake     Citrus     Breakfast     Brunch     Dessert     Bake     Picnic     Mother's Day     Orange     Spring     Shower     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 8

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
6 large eggs
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
  • Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)

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