½pound2 sticks unsalted butter, at room temperature
4extra-large eggsat room temperature
⅓cupgrated orange zest6 oranges
¼cupfreshly squeezed orange juice
¾cupbuttermilkat room temperature
1teaspoonpure vanilla extract
For the glaze:
1 ½cupsconfectioner's sugar
2teaspoonsorange zest (optional)
Heat the oven to 350˚F. Grease two 8 ½ x 4 ½ x 2 ½-inch loaf pans and line bottoms with parchment paper.
In the bowl of a stand mixer, cream butter and 2 cups of granulated sugar until light and fluffy, about 4-5 minutes. Beat in eggs and orange zest.
In a large bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine ¼ cup of the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter. Divide batter evenly between the loaf pans. Wiggle loaf pans to make sure batter is settled and smooth on top. Bake for 45 minutes or until cake tester comes out clean.
While the pound cake bakes, make the glaze by whisking together confectioner's sugar and orange juice until it reaches the desired consistency to spread and drip slightly. Add more juice if it's too thick or add more sugar is it's too thin. When pound cake is nearly cool, cover with the glaze before cutting and serving.
Pound cake can be kept at room temperature tightly wrapped in plastic (or in an airtight container) for up to 3 days.