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Orange-Barley Pound Cake
Credit:
Jonathan Lovekin
Recipe Summary
prep: 25 mins
total: 3 hrs 50 mins
Yield: Makes one 9-inch loaf
Ingredients
Ingredient Checklist
1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour
3/4 cup barley flour, such as Arrowhead Mills
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 navel orange
1 1/2 cups granulated sugar
4 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
3 large eggs, room temperature
1 cup confectioners’ sugar
1 teaspoon orange liqueur
Cook's Notes
This loaf will stay fresh for two days at room temperature when covered – not that it’ll last that long.
Gallery
Orange-Barley Pound Cake
Credit:
Jonathan Lovekin
Recipe Summary
prep: 25 mins
total: 3 hrs 50 mins
Yield: Makes one 9-inch loaf
Gallery
Orange-Barley Pound Cake
Credit:
Jonathan Lovekin
Orange-Barley Pound Cake
Credit:
Jonathan Lovekin
Orange-Barley Pound Cake
Recipe Summary
prep: 25 mins
total: 3 hrs 50 mins
Yield: Makes one 9-inch loaf
Recipe Summary
prep: 25 mins
total: 3 hrs 50 mins
Yield: Makes one 9-inch loaf
prep: 25 mins
total: 3 hrs 50 mins
prep:
25 mins
total:
3 hrs 50 mins
Yield: Makes one 9-inch loaf
Makes one 9-inch loaf
Ingredients
Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
- 1 1/4 cups all-purpose flour
- 3/4 cup barley flour, such as Arrowhead Mills
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 navel orange
- 1 1/2 cups granulated sugar
- 4 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon orange liqueur
Directions
Preheat oven to 325 degrees with rack in lower third. Butter a 9-by-5-inch loaf pan. In a bowl, whisk together flours, baking powder, and salt. With a vegetable peeler, peel zest from half of orange into about 5 strips; squeeze and reserve 2 teaspoons juice. Pulse zest strips with granulated sugar in a food processor until finely ground.
In another bowl, beat butter and cream cheese on medium until smooth. Add orange-sugar mixture; beat on high until pale and fluffy, about 5 minutes. Beat in vanilla and eggs, one at a time, on medium. Add flour mixture; beat on low until just incorporated. Pour batter into pan; smooth top with a spatula.
Bake, rotating pan halfway through, until cake is golden brown and a tester inserted in center comes out clean, 1 hour, 15 minutes. (If browning too quickly, tent with foil.) Let cool 30 minutes in pan on a wire rack. Remove from pan; let cool completely on rack, about 2 hours.
In a bowl, whisk together confectioners’ sugar, reserved orange juice, and liqueur until smooth. Spread glaze over cake; sprinkle finely grated zest from remaining orange half over top.
Cook's Notes
This loaf will stay fresh for two days at room temperature when covered – not that it’ll last that long.
Cook’s Notes
This loaf will stay fresh for two days at room temperature when covered – not that it’ll last that long.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Orange-Barley Pound Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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All Reviews for Orange-Barley Pound Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
