Ingredients
Cake
1/2 lb unsalted butter at room temp (2 sticks)
2-1/2 cups sugar, divided
4 extra large eggs at room temp
1/3 cup orange zest (about 6 oranges)
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup orange juice, divided
3/4 cup buttermilk at room temp
1 tsp vanilla extract
Glaze
2 cups confectioners' sugar
3 T orange juice
Directions
heat oven to 350. grease and flour two loaf pans. line
bottom with parchment.
cream the butter and 2 cups of sugar until light and
fluffy (about 5 minutes).
with mixer at a medium speed, beat in the eggs, one at a
time, and then orange zest.
in a large bowl, sift together flour, baking powder,
baking soda, and salt.
in another bowl, combine 1/4 cup orange juice,
buttermilk, and vanilla.
add the flour and the buttermilk mixtures alternately to
the batter.
divide batter evenly between the two pans and bake for
45 minutes to one hour.
while the cakes bake, cook remaining 1/2 cup sugar and
1/2 cup orange juice in a small saucepan over low heat until
sugar disolves.
when the cakes are done, let them cool for 10 minutes.
remove cakes from pans and spoon orange syrup over
cakes. allow them to cool completly.
to glaze, add confectioners' sugar and orange juice in a
bowl and whisk until smooth.
pour over the top of each cake and allow to dry