Orange & Liqueur Pound Cake

Ingredients:

For the Cake

• 200g Unsalted Butter, room temperature

• 220g Sugar

• 3 Eggs, room temperature

• 1 tsp Vanilla Extract

• Zest of 2 Large Oranges + Juice of 1

• 300g All Purpose Flour

• 3 tsp Baking Powder

• Pinch of Salt

• 1/4 cup Sour Cream

• 1/2 cup Buttermilk

• 1/8 cup Liqueur of choice (I used Drambuie)

For the Glaze

• 170g Powdered Sugar

• Zest of 1 Large Orange, divided

• 1 tbsp Milk

Method:

1. Preheat the oven to 350 degrees F. Grease a 9x5 loaf pan and line with parchment paper.

2. Using a stand mixer, beat the butter and sugar until it is light and fluffy on medium speed for about 5mins. Make sure to scrape the bottom with a spatula.

3. Add the vanilla, the orange zest and juice. With the mixer running, add the eggs, one at a time. Beat for 2 mins on medium speed to aerate the batter.

4. Add the buttermilk, sour cream and the liqueur. Mix to combine.

5. Add the flour, salt, and baking powder. Mix just until incorporated, do not over mix.

6. Pour the batter into the prepared loaf pan.

7. Bake for 1 hr 15mins-1 1/2 hrs, depending on your oven.

8. To make the glaze, combine all ingredients in a bowl and mix with a whisk.

9. Remove the cake from the oven and let it cool for 15mins in the pan before removing it. Let is cool for another 2o mins, then pour the glaze on top. Sprinkle with the remaining orange zest.

10. Slice and serve.