Orange-Scented Buttermilk Cake Loaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 1/4 cups cake flour, sifted, plus more for dusting |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
2 sticks unsalted butter, softened |
2 cups granulated sugar |
1 1/2 teaspoons orange zest, finely grated |
4 (large) eggs, at room temperature |
1/2 cup sour cream, at room temperature |
1 1/2 teaspoons pure vanilla extract |
1 1/4 cups buttermilk, at room temperature |
confectioners' sugar, for dusting |
Directions:
1. Preheat the oven to 350°. Spray three 8-by-4-inch loaf pans (disposable are fine) with vegetable oil cooking spray, dust with flour and arrange them on a baking sheet.
2. In a medium bowl, whisk the cake flour with the baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle, beat the butter with the sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add the eggs one at a time, beating well between additions and scraping down the side of the bowl. Beat in the sour cream and vanilla. At low speed, beat in the dry ingredients in 3 additions, alternating with the buttermilk and beginning and ending with the dry ingredients; gently fold just until blended.
3. Scrape the batter into the prepared pans and smooth the tops; gently tap once to release any air. Bake the loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.
4. Transfer the loaves to a rack for 20 minutes, then turn them out onto the rack and set them right side up to cool. Dust with confectioners' sugar, slice and serve.
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