Pay close attention, because what follows is your weekend timetable for making this cake.
Friday night, 10 p.m.: Take the butter out of the fridge and leave it out on your kitchen counter over night so it can come to room temperature.
Saturday morning, 10 a.m.: Make the cake. Inhale the luscious scent of the batter when you whip the butter and sugar together with the orange zest.
Saturday afternoon – Sunday morning: Tent your cake with aluminum foil, but keep a knife close by so you can enjoy just the tiniest sliver of this moist delicacy every single time you walk by until…
Sunday afternoon: Give all the leftover cake to your neighbors. You need to get it out of the house before you have straight-up eaten a whole cake. Side effect: you may experience elevated popularity in your neighborhood.
ORANGE POUND CAKE
For the cake:
1 cup butter, softened, plus more for greasing the pan
2 cups sugar
2 oranges, zested
4 eggs
1 cup buttermilk*
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups dark chocolate chips
* If you don’t have buttermilk, combine 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Let thicken for five minutes.
For the sauce:
1 cup confectioners sugar
2 oranges, juiced
1/2 teaspoon vanilla extract
1/2 cup butter
Preheat your oven to 325 degrees. Grease a nine-inch square pan well with butter or nonstick baking spray.
First the cake. Place the butter, sugar, and orange zest in a large mixing bowl. Use an electric hand mixer to combine the ingredients until light and fluffy. Then, add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract, followed by the buttermilk.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Whisk well to evenly distribute the ingredients.
Slowly add the flour mixture to the wet ingredients. Mix until just combined, and then stir in the chocolate chips. Pour the batter into the greased pan. Smooth the top with a spatula.
Place the pan in the oven and bake for 55-65 minutes, or until a skewer inserted into the cake comes out clean.
Meanwhile, make the butter sauce. Combine the confectioners sugar, orange juice, and remaining butter with a whisk in a small sauce pan. Heat over a medium flame until melted and thick; do not boil.
Use a long skewer to poke many holes in the cake. Slowly spoon the butter sauce over the cake, pausing to let the sauce absorb into the cake.
Let the cake cool completely. Slice and serve.
This recipe will yield one cake with about twelve slices.
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