ORANGE-BARLEY POUND CAKE

Orange-Barley Pound Cake image

Rich, buttery pound cake is always a crowd-pleaser, but this velvety version will have friends and family eyeing another slice. Its secret weapons? Cream cheese for a subtle tang, low-in-gluten barley flour for a delicate crumb, and orange zest, which adds a scrumptious spin on flavor. Martha made this recipe on "Martha Bakes" episode 808.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 3h50m

Yield Makes one 9-inch loaf

Number Of Ingredients 12

Previous Next

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

Steps:

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.

*** Explore more Orange-Barley Pound Cake Recipes »

Comment
Leave a comment

Stephanie Ellis

[email protected]

This cake was delicious! The orange flavor was perfect and the cake was moist and fluffy. I will definitely be making this cake again.

Md polash Polash

[email protected]

This cake was a bit too dense for my taste. I think I would have preferred it if it was a bit lighter and fluffier. The orange flavor was good, but I think it could have been a bit stronger.

Shadab Sultan

[email protected]

This cake was easy to make and turned out great! I used a bundt pan and it came out perfectly. The orange flavor is subtle but definitely there. I would recommend this cake to anyone looking for a simple and delicious dessert.

Bishnu Sen

[email protected]

This cake was delicious! I made it for my family and everyone loved it. The orange flavor was perfect and the cake was moist and fluffy. I will definitely be making this cake again.

Name

Message