Classic butter pound cake is given a citrusy makeover with orange zest and triple sec liqueur. It’s a wonderful foundation for trifles and petit fours, or simply serve pieces with a dollop of sweetened whipped cream.
Preheat oven to 350 degrees Fahrenheit (177 C). Spray a 9 x 5-inch loaf pan with flour-based baking spray (recommend Baker’s Joy).
Whisk together flour, baking powder and salt in a bowl; in separate bowl, whisk together milk, liqueur and orange extract.
In the bowl of an electric mixer using a whisk attachment, beat the butter until light in color. Pour the sugar in a small bowl and rub the zest into the sugar using your fingers until well dispersed. Beat the orange sugar into the butter, and then the eggs one by one, mixing well after each addition. Beat until the mixture is light and fluffy, making sure to scrape the bottom and sides of the bowl as needed.
Alternately add the wet and dry ingredients to the creamed mixture, beginning and ending with the flour mixture. Stir to combine after each addition, so the ingredients are thoroughly blended.
Pour the batter into the prepared pan and smooth the top. Bake for 60-65 minutes or until the top springs back when pressed lightly, or a skewer inserted in the center comes out clean. Note: If the cake appears to be browning too quickly, you can tent it with foil for the final 15 minutes of baking.
Remove cake from oven and loosen the edges with a thin knife if needed. Wait at least 5 minutes before turning out of the pan onto a rack to cool completely.
The cake is best stored wrapped in plastic for a day or two before serving, or can be wrapped well and frozen for longer storage.
Serve cake slices with sweetened whipped cream, if desired.
Adapted from King Arthur Flour’s Original Pound Cake Recipe