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Orange-Barley Pound Cake

Recipe photo courtesy of Jonathan Lovekin

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.

Source: Martha Stewart Living, April 2016
Total Time Prep Yield



Cook's Notes

This loaf will stay fresh for two days at room temperature when covered -- not that it'll last that long.

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How would you rate this recipe?
  • MS10349664
    27 MAR, 2016
    To be fair, I didn't have barley flour (my local grocery doesn't carry it) so I subsituted wheat flour. I added a tsp of orange extract to increase the orange flavor. It looked great and the flavor was good, but it was a little too dry. The edges turned out too hard as well. I probably wouldn't make it again.

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