Orange Buttermilk Loaf
Love citrus? Then must bake this tangy, sweet and soft combination of pound cake in your home sweet home at this weekend and I am sure you would love this. A classic fruit sponge cake with oranges and buttermilk which gives the etxra softness to this sponge and it's perfect with a cup of tee.
This Orange Cake is moist ,fragrant, with the most alluring bright orange flavour also it comes together so quickly and is a definite crowd pleaser!
Ingredients:
~For two 9 inches loaf pan
2 sticks butter, at room temperature 2 cups granulated sugar, divided 4 eggs, at room temperature 1/3 cup grated orange zest (about 6 oranges) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed orange juice, divided 3/4 cup buttermilk, room temperature 1 teaspoon pure vanilla extract
Glazes one loaf 1/2 cup confectioners’ sugar, sifted 1/2 cup orange juice
*** I made single loaf of Orange and buttermilk cake in my vedio so you will find there the recipe exactly half of this given recipe.
Directions:
Heat the oven to 350 degrees. Grease and flour two 9 inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, combine 1/4 cup of the orange juice, the buttermilk, orange zest and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves.
When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray.
Spoon the orange syrup over the cakes and allow the cakes to cool completely. Wrap well, and store in the refrigerator or freeze for later use.
*** For buttermilk take 3/4 cup milk and add in 1 tablespoon of vinegar in it. Mix it slightly and take aside for few seconds untill it becomes curddly.
