1 3/4 cups (220g) all-purpose flour
1 teaspoon baking powder
1 teaspoon cardamom
1/2 teaspoon kosher or sea salt
1/2 cup (113g or one stick) unsalted butter, at room temperature
1 cup (200g) sugar
finely grated zest of 2 oranges
2 large eggs, at room temperature
1/2 cup (120ml) buttermilk
1/4 cup (60ml) fresh orange juice
for the sauce:
3 tablespoons (45ml) fresh orange juice
1/2 cup (60g) confectioners’ sugar
Preheat the oven to 325°F. Grease a 8.5 inch x 4.5 inch loaf pan.
Whisk together the flour, baking powder, cardamom and salt until well combined. Set aside. Beat together the butter, sugar and orange zest until light and fluffy, 2-3 minutes in a stand mixer. Scrape the sides of the bowl and beat in the eggs, one at a time until blended. Mix in 1/3 of the flour mixture until just combined. Mix in the buttermilk and orange juice until just combined. Mix in the remaining flour until just combined, making sure to scrape the sides of the bowl.
Pour the batter into the prepared pan. Bake for about 1 hour or until golden and a toothpick comes out clean when inserted into the center. Let the cake cool for about 20 minutes.
Gently remove the pound cake from the pan. Allow to cool completely.
After the cake is completely cool, make the sauce. Whisk together the orange juice and confectioners’ sugar until smooth. Spoon the sauce over the pound cake.
Adapted from whiteonricecouple.com