![\"\"](\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/03\/IMG_1862-1024x681.jpg\")
<\/a><\/p>\n<\/p>\n
ORANGE POUND CAKE<\/h3>\n
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<\/h3>\n\n- \n
1\/2 pound (2 sticks) unsalted butter at room temperature<\/h3>\n<\/li>\n
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2 1\/2 cups sugar, divided<\/h3>\n<\/li>\n
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4 extra-large\u00a0eggs<\/a>, at room temperature<\/h3>\n<\/li>\n- \n
1\/3 cup grated orange zest (6\u00a0oranges<\/a>)<\/h3>\n<\/li>\n- \n
3 cups\u00a0all-purpose flour<\/a><\/h3>\n<\/li>\n- \n
1\/2 teaspoon baking powder<\/h3>\n<\/li>\n
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1\/2 teaspoon\u00a0baking soda<\/a><\/h3>\n<\/li>\n- \n
1 teaspoon kosher salt<\/h3>\n<\/li>\n
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3\/4 cup freshly squeezed\u00a0orange juice<\/a>, divided<\/h3>\n<\/li>\n- \n
3\/4 cup buttermilk at room temperature<\/h3>\n<\/li>\n
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1 teaspoon pure vanilla extract<\/h3>\n<\/li>\n<\/ul>\n\nHeat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n![\"\"](\"http:\/\/the2seasons.com\/wp-content\/uploads\/2012\/03\/IMG_1863-1024x681.jpg\")
<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
1\/2 pound (2 sticks) unsalted butter at room temperature<\/h3>\n<\/li>\n
2 1\/2 cups sugar, divided<\/h3>\n<\/li>\n
4 extra-large\u00a0eggs<\/a>, at room temperature<\/h3>\n<\/li>\n- \n
1\/3 cup grated orange zest (6\u00a0oranges<\/a>)<\/h3>\n<\/li>\n- \n
3 cups\u00a0all-purpose flour<\/a><\/h3>\n<\/li>\n- \n
1\/2 teaspoon baking powder<\/h3>\n<\/li>\n
- \n
1\/2 teaspoon\u00a0baking soda<\/a><\/h3>\n<\/li>\n- \n
1 teaspoon kosher salt<\/h3>\n<\/li>\n
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3\/4 cup freshly squeezed\u00a0orange juice<\/a>, divided<\/h3>\n<\/li>\n- \n
3\/4 cup buttermilk at room temperature<\/h3>\n<\/li>\n
- \n
1 teaspoon pure vanilla extract<\/h3>\n<\/li>\n<\/ul>\n\nHeat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
1\/3 cup grated orange zest (6\u00a0oranges<\/a>)<\/h3>\n<\/li>\n- \n
3 cups\u00a0all-purpose flour<\/a><\/h3>\n<\/li>\n- \n
1\/2 teaspoon baking powder<\/h3>\n<\/li>\n
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1\/2 teaspoon\u00a0baking soda<\/a><\/h3>\n<\/li>\n- \n
1 teaspoon kosher salt<\/h3>\n<\/li>\n
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3\/4 cup freshly squeezed\u00a0orange juice<\/a>, divided<\/h3>\n<\/li>\n- \n
3\/4 cup buttermilk at room temperature<\/h3>\n<\/li>\n
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1 teaspoon pure vanilla extract<\/h3>\n<\/li>\n<\/ul>\n\nHeat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
3 cups\u00a0all-purpose flour<\/a><\/h3>\n<\/li>\n- \n
1\/2 teaspoon baking powder<\/h3>\n<\/li>\n
- \n
1\/2 teaspoon\u00a0baking soda<\/a><\/h3>\n<\/li>\n- \n
1 teaspoon kosher salt<\/h3>\n<\/li>\n
- \n
3\/4 cup freshly squeezed\u00a0orange juice<\/a>, divided<\/h3>\n<\/li>\n- \n
3\/4 cup buttermilk at room temperature<\/h3>\n<\/li>\n
- \n
1 teaspoon pure vanilla extract<\/h3>\n<\/li>\n<\/ul>\n\nHeat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
1\/2 teaspoon baking powder<\/h3>\n<\/li>\n
1\/2 teaspoon\u00a0baking soda<\/a><\/h3>\n<\/li>\n- \n
1 teaspoon kosher salt<\/h3>\n<\/li>\n
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3\/4 cup freshly squeezed\u00a0orange juice<\/a>, divided<\/h3>\n<\/li>\n- \n
3\/4 cup buttermilk at room temperature<\/h3>\n<\/li>\n
- \n
1 teaspoon pure vanilla extract<\/h3>\n<\/li>\n<\/ul>\n\nHeat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
1 teaspoon kosher salt<\/h3>\n<\/li>\n
3\/4 cup freshly squeezed\u00a0orange juice<\/a>, divided<\/h3>\n<\/li>\n- \n
3\/4 cup buttermilk at room temperature<\/h3>\n<\/li>\n
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1 teaspoon pure vanilla extract<\/h3>\n<\/li>\n<\/ul>\n\nHeat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
3\/4 cup buttermilk at room temperature<\/h3>\n<\/li>\n
1 teaspoon pure vanilla extract<\/h3>\n<\/li>\n<\/ul>\n\nHeat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
Heat the oven to 350 degrees F.\u00a0Grease<\/a>\u00a0and flour 2 (8 1\/2 by 4 1\/2 by 2 1\/2-inch loaf pans. Line the bottoms with parchment paper.<\/h3>\nCream the butter and 2 cups of the granulated sugar in the bowl of an electric\u00a0mixer<\/a>\u00a0fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.<\/h3>\nIn a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
In a large bowl,\u00a0sift<\/a>\u00a0together the flour, baking powder, baking soda, and salt. In another bowl, combine 1\/4 cup of the orange juice, the\u00a0buttermilk<\/a>, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the\u00a0batter<\/a>\u00a0evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.<\/h3>\nWhile the\u00a0cakes<\/a>\u00a0bake, cook the remaining 1\/2 cup of\u00a0granulated sugar<\/a>\u00a0with 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.<\/h3>\n <\/p>\n
<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
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<\/h3>\n<\/a><\/h3>\n<\/div>\nClick here to Like The 2 Seasons on Facebook.<\/a><\/h3>\n
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