Life is good

We're near the end of orange season, so I wanted to share this yummy recipe I have made a few times this winter with fresh oranges.

It's Barefoot Contessa's Orange Pound Cake and it's sooo good.

This recipe makes 2 large loaves (one for you, one to give away. Or, you can serve one now and freeze the other--If you do decide to freeze one, omit the glaze).

1/2 pound (2 sticks) unsalted butter, at room temp

2 1/2 cups sugar, divided

4 extra-large eggs, at room temp

1/3 cup grated orange zest (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, at room temp

1 teaspoon pure vanilla extract

Glaze (optional):

1 cup powdered sugar, sifted

1 1/2 tablespoons freshly squeezed orange juice

Heat oven to 350 degrees. Grease and flour two loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the sugar in mixer with 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, and the orange zest.

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, 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.

Cool for 10 minutes.

Make syrup by combining the remaining 1/2 cup orange juice and 1/2 cup sugar in saucepan on low heat until sugar dissolves. Spoon it over the cakes, then allow them to cool completely. When cool, apply the glaze.