ORANGE AND CHOCOLATE BUTTERMILK POUND CAKE
Orange & Chocolate Buttermilk Pound Cake
Valentine’s Day. If you are single, this is just another day in the wild jungle that is the dating version of the Hunger Games (may the odds be ever in your favor). If you are in a relationship, the pressure is on to deliver a seriously romantic evening. All of this commercialized pressure always sounds exhausting to me every year, no matter what my Facebook relationship status may say.
So this year, I am changing it up. No more “will you be my Valentine” dinners. No more awkward dates or silly expectations. This year, I am using the day as just another day to eat dessert. Because, really… why not? We are all foodies, and fatties alike (otherwise you have stumbled upon the wrong blog, please exit now as you and I will really have nothing in common).
Let’s embrace this wonderful day of desserts.
Valentine’s Day should be enjoyed with something buttery, rich, decadent, and always including a hint of chocolate.
Enter this amazingly simple and fail-proof pound Orange & Chocolate Buttermilk Pound Cake.
Here’s to bringing you a little sweetness and love on this national day of ridiculousness! Happy Valentine’s Day, foodies & fatties!
2 sticks unsalted butter, at room temp
1 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
zest of 2 large oranges
1/2 cup buttermilk
juice from 1 orange
1 cup semi sweet chocolate morsels *this amount can be adjusted to preference
Begin by preheating your oven to 325F. Line your 9×5 load pan with parchment paper, or spray with nonstick spray and dust lightly in flour to help with easy removal.
In a bowl with a stand mixer paddle attachment, cream the butter & sugar together until light & fluffy (2-3 minutes). Next, add the eggs one at a time until mixed in, and add the vanilla extract in with the last egg. Use your spatula to scrape down the sides when needed. Meanwhile, in a medium bowl mix together flour, baking powder, salt, and orange zest.
Once butter and eggs are creamed, add the flour mixture in 3 batches, alternating with the buttermilk. Lastly, fold in the chocolate chips with your spatula, and pour into your pan. Bake 40-50 mins, or until a toothpick comes out clean (each oven will take different lengths of time… the key to pound cake is low & slow!).
Remove from oven, let cool for at least 20-30 minutes.
For the glaze:
Take a toothpick and poke holes (only go about halfway down the loaf) throughout various spots on the cake, evenly distributed but not too many. No need to overdo it. In a small bowl, mix together juice from 1 orange and powdered sugar, 1-2 tbsp at a time until you reach a thin milky consistency. You can make this thicker or thinner depending on preference. I like mine a little thinner so it seeps through the cake and keeps it nice and moist! Pour the glaze over the cake, and let cool overnight and covered, or serve in 15 minutes, as soon as the glaze has had a chance to harden a little.