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Message: <blockquote data-quote="moreluck" data-source="post: 533410" data-attributes="member: 1246">Ina's Orange Pound CakeIngredients:1 cup unsalted butter -- at room temperature2 1/2 cups sugar -- divided4 extra-large eggs -- at room temperature1/3 cup grated orange zest3 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon kosher salt3/4 cup fresh orange juice -- divided3/4 cup buttermilk -- at room temperature1 teaspoon pure vanilla extract***Glaze***2 cups powdered sugar -- sifted3 tablespoons fresh orange juiceDirections:Heat the oven to 350 degrees. Grease and flour 8 1/2- by 4 1/2- by 2 1/2-inch loaf pans. Line the bottoms with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely. To glaze, combine the powdered sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of the cakes and allow the glaze to dry. Wrap well, and store in the refrigerator.</blockquote>

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