Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Orange-Barley Pound Cake 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 25 mins Total Time: 3 hrs 50 mins Yield: 1 9-inch loaf 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. Ingredients 1 ½ sticks (¾ cup) unsalted butter, room temperature, plus more for pan 1 ¼ cups all-purpose flour ¾ cup barley flour, such as Arrowhead Mills 1 ½ teaspoons baking powder ½ teaspoon coarse salt 1 navel orange 1 ½ 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. Rate it Print