Orange Pound Cake

Instructions

1. Prepare the oven and pan
   Preheat your oven to 325°F (165°C). Grease and flour a 10-inch (25cm) bundt pan or tube pan, making sure to get into all the crevices.
2. Cream butter and sugar
   In a large bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 4-5 minutes. Don't rush this step as it creates the foundation for a light cake texture.
3. Add eggs and flavorings
   Add eggs one at a time, beating well after each addition. Mix in the orange zest, orange juice, and vanilla extract until well combined. The mixture may look slightly curdled, but this is normal.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with buttermilk. Begin and end with the flour mixture (flour-buttermilk-flour-buttermilk-flour), mixing on low speed after each addition just until combined.
5. Bake the cake
   Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool the cake
   Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, about 1 hour. Place a baking sheet under the rack to catch any glaze drips in the next step.
7. Prepare and apply the glaze
   In a medium bowl, whisk together the powdered sugar and orange juice until smooth, adding juice gradually until you reach your desired consistency. The glaze should be thick but pourable. Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides.