Staying At Home In The Kitchen

I am homebound like many others these days due to the spread of the coronavirus.  Boredom has set in.  I'm sure others would agree with the problem. Maybe it was the old saying, "When life hands you lemons Make Lemonade" that inspired me yesterday to retreat and rebel to the kitchen and start baking.  

One of my favorite cooking stores is King Arthur Flour. Actually I don't even know if it is a real store but I get a catalog from them every once in a while.  They want me to buy their baking products including pots and pans and specialty foods.  Occasionally I have ordered something but more often I try out some of their recipes.  

This last week I got a new catalog and one of the featured recipes was an Orange Pound Cake. 

There was a picture of it as well as a recipe.  It was  a  rather plain looking cake done in a loaf pan.  I might not have given it a second thought except that I thought I had most of the ingredients.  I picked up a large orange from my counter and thought I would use that.  As it turned out, I cut it open and it was a grapefruit instead of an orange.  But I was committed.  

"Orange Pound Cake"

TOPPING:

2 tablespoons of Baker's Special Sugar (I used Sparkling sugar)

2 teaspoons Citric Acid (sour salt)  (I used grated zest from my "grapefruit" orange)

CAKE:

1 1/4 cups Baker's Special Sugar (I used regular sugar)

14 tablespoons unsalted butter (I had that)

1 1/4 teaspoons salt

1 1/2 teaspoons baking powder

2 teaspoons pure vanilla extract

1/2 teaspoon Fiori di Sicilia

grated zest of one orange (I used my "grapefruit" orange)

4 eggs at room temperature (tablespoons mine were from the fridge)

1/2 cup frozen orange juice concentrate, thawed to room temperature (I had no concentrate at all so I threw in 1/2 cup of my juice)

2 tablespoons lemon juice

2 cups King Arthur unbleached Cake Flour 

To make the topping:

Mix together the sugar and citric acid.

To make the cake: 

Preheat the oven to 325 degrees.  Butter the inside of a tea loaf pan and coat with about with about 1/2 the topping, reserving the remainder for the top of the cake.  

Beat the sugar, butter baking powder, vanilla, Fiori di Scilia and orange zest.  Beat until combined.  Add eggs one at a time beating after each addition.  

Sift together the orange juice concentrate and lemon juice. 

Add about 1/3 of the flour the remaining orange juice and remaining flour.  

Spoon the batter into the pan and bake 50 to 60 minutes.  

Remove cake from the oven and cool in the pan for 10 minutes.  Remove from the pan and rub remainder of the sugar mixture on toop.  Allow to cool completely.  

I don't know how it would have turned out but mine was delicious!