Ingredients
1 cup butter, softened2 cups sugar2 tablespoons grated orange zest6 large eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour3/4 cup 2% milk3 teaspoons baking powder1/8 teaspoon saltGLAZE:1/3 cup confectioners’ sugar1/4 cup butter, melted1/4 cup orange juiceChopped candied orange peel, additional powdered sugar
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes.
Poke holes in warm cake using a fork or wooden skewer. Mix confectioners’ sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners’ sugar.
