Orange Pound Cake - cooking recipe

Ingredients

1/2 lb. (2 sticks) unsalted butter (room temperature)
2 1/2 c. granulated sugar, divided
4 extra large eggs (room temperature)
1/3 c. grated orange zest
3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt
3/4 c. freshly squeezed orange juice, divided
3/4 c. buttermilk (room temperature)
1 tsp. pure vanilla extract

Preparation

Preheat the oven to 350\u00b0.
Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottom with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy.
With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda and salt.
In another bowl, combine 1/4 cup of the orange juice, the buttermilk and vanilla.
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.