Orange Almond Buttermilk Cake


Serves 8-10

3 cups all-purpose flour
1/2 teaspoon baking soda
3 cups granulated sugar
2 sticks (1 cup) unsalted butter, room temperature
5 eggs
Zest of 2 oranges
1 cup buttermilk
3 tablespoons orange juice, freshly squeezed
1 teaspoon pure vanilla extract
1 teaspoon almond extract 

For the Glaze:
1/2 cup sugar
5 tablespoons orange juice, freshly squeezed

Preheat oven to 350 degrees Fahrenheit.

In a bowl, sift together the flour and baking soda and set aside. 

Using an electric mixer fitted with the paddle attachment, combine butter and sugar and mix until blended and fluffy – about 2 minutes.  Add the eggs and orange rind and continue to mix until blended.  Turn the mixer down to low speed and add the flour mixture in 3 parts, alternating each addition with the buttermilk.  Stop and scrape down sides of bowl if necessary.  Lastly, mix in the orange juice and extracts.

Pour the batter into a well greased and floured bundt pan.  Bake for 55 minutes, until a tester inserted in the middle of the cake comes out clean. 

Allow cake to cool in pan for five minutes.  While cake cools, make glaze by combining sugar and orange juice and mixing.  Turn the cake out onto a cooling rack and brush with the orange glaze.  

*Note: Make sure you use all the glaze mixture.  You might need to glaze in a few batches to allow the cake to absorb the liquid, but use it all…it makes such a difference to the flavor of the cake.

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