Orange-Barley Pound Cake
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.
- Total Time:
- Yield: Makes one 9-inch loaf
Photography: Jonathan Lovekin
Source: Martha Stewart Living, April 2016
- 1 1/2 sticks 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
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.