Deliciously citrusy and melt in the mouth good, this buttery Orange Pound Cake should be on your list of 'what to bake next'. Perfect to enjoy with a cuppa or on it's own!
Bring all the ingredients to room temperature, important step and not to be missed.
Preheat the oven @180'c. Line and prep the baking tin. I have used a 9* X 5* inch loaf tin.
Next, cream the butter until soft and very fluffy. Add the powdered sugar in parts and cream until fluffy.
Add one egg at a time but do whisk each egg before adding them. Whisk for a few minutes. Add the zest and whisk for a minute.
Slowly, incorporate the flour mixture, buttermilk and the orange juice alternately. Fold the batter carefully. Do not whisk.
Fold the batter very carefully and do not overmix. Pour the batter into the prepped tin.
Bake for 50 minutes @170'c or until a skewer inserted in the center of the cake comes out clean.
Store the sliced cake in an airtight container and it stays fresh for up to 5 days.
You can dust the cake with some icing sugar.
Or drizzle it with a glaze.