Buttermilk Orange Pound Cake

Orange Cake pic1

Oranges and tangerines are popular good luck fruits among Chinese people. The golden citrusy fruits symbolize wealth, good fortune, good health, prosperity, and abundant happiness. During the Chinese New Year holidays, people often serve oranges and tangerines to their guests when they come to visit, happiness for everybody.

Traditionally people like to make Chinese New Year cakes with glutinous rice flour and dark brown sugar. It is pronounced “nian gao 年糕” in Chinese, which means rising higher and higher each year, favorite blessings for kids who are growing up, students who are advancing to a new class and employees who are ready to get promoted.

To welcome The Year of Monkey, I create my own Chinese New Year cake with oranges, which rises so beautifully. This fine-textured buttermilk orange pound cake is light and buttery, topped with a drizzle of orange glaze. My lovely golden delicious New Year cake brightens up traditional pound cake with fresh citrusy flavor and brings good luck for the Chinese New Year. The more luck the merrier.

Orange Cake pic6

 

New Year Buttermilk Orange Pound Cake

Preheat the oven to 350 degrees. Cook time: 48 minutes, watch it at the end.

Butter and flour a 9 by 5-inch loaf pan. In a bowl, whisk together the flour, baking soda, baking powder and salt. This is the dry mixture.

Orange Cake pic2

Beat the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and orange zest, mix to combine.

Alternately add the dry mixture and the buttermilk to the sugar-egg mixture, half at a time, making sure the batter is combined before adding the next, then add the orange juice, one last mix.

Spread the batter into the prepared loaf pan. Bake until a skewer inserted in the middle comes out clean with a few moist crumbs, about 48 minutes. Rotate the pan for even browning when you have 12 minutes left in the oven.

Orange Cake pic3

While the cake is cooking, make the orange syrup. Stir together 2 1/2 tablespoons sugar and orange juice in a small pan, add a little salt. Bring to a boil and cook until the sugar is dissolved, no need to reduce or thicken the syrup too much. Set aside until the cake is done.

Take the cake from the oven. Cool 10 minutes, transfer the cake onto a large plate. Brush the syrup onto the cake until moist. Let cool completely before slicing. (Don’t use up all the syrup if the cake is already moist, it gets soggy.)

Orange Cake pic5

Orange Cake pic4

 

Print recipe:

Buttermilk Orange Pound Cake

  • Servings: 6 to 8 | Recipe by Leslie at Soups Ahoy
  • Print

Orange Cake pic7 print

Ingredients and Instructions

CAKE:
2 cups all-purpose flour, no skimping
1 teaspoon baking powder, 1/2 teaspoon baking soda
1/4 teaspoon regular salt, a little more if you like
1 stick plus 2 tablespoons butter, at room temperature
3/4 cup regular sugar, 2 large eggs, at room temperature
2 teaspoons pure vanilla extract, zest of 2 oranges
1/2 cup buttermilk (low fat or regular)
2 tablespoons orange juice (save rest for syrup)

GLAZE (simple syrup):
2 1/2 tablespoons regular sugar
Small pinch of salt, Juice of 2 oranges

 

Preheat the oven to 350 degrees. Cook time: 48 minutes, watch it at the end.

Butter and flour a 9 by 5-inch loaf pan. In a bowl, whisk together the flour, baking soda, baking powder and salt. This is the dry mixture.

Beat the butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and orange zest, mix to combine.

Alternately add the dry mixture and the buttermilk to the sugar-egg mixture, half at a time, making sure the batter is combined before adding the next, then add the orange juice, one last mix.

Spread the batter into the prepared loaf pan. Bake until a skewer inserted in the middle comes out clean with a few moist crumbs, about 48 minutes. Rotate the pan for even browning when you have 12 minutes left in the oven.

While the cake is cooking, make the orange syrup. Stir together 2 1/2 tablespoons sugar and orange juice in a small pan, add a little salt. Bring to a boil and cook until the sugar is dissolved, no need to reduce or thicken the syrup too much. Set aside until the cake is done.

Take the cake from the oven. Cool 10 minutes, transfer the cake onto a large plate. Brush the syrup onto the cake until moist. Let cool completely before slicing. (Don’t use up all the syrup if the cake is already moist, it gets soggy.)


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https://soupsahoy.wordpress.com/2016/02/03/buttermilk-orange-pound-cake/

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