Fiori di Sicilia adds a hint of orange & vanilla to this buttery pound cake. Orange Vanilla Pound Cake is great solo or with berries & whipped cream. Yum!Adapted from Ratios, Old Fashioned Pound Cake (pg. 61) & King Arthur Flour
Preheat the oven to 325°F. Spray a standard loaf pan with baking spray. For added insurance, line the pan with parchment paper leaving a two-inch overhang on the long sides, then spray the parchment.
Place butter to the bowl of a stand mixer fitted with a paddle attachment and beat for 1 minute at medium speed. Add the sugar and salt, then beat on medium-high speed until the sugar is fully incorporated and the butter is pale yellow, about 2 to 3 minutes.
Add the eggs, one at a time, and beat until combined. Mix in the vanilla and Fiori di Silicia. Reduce the speed to medium-low and add the flour, beating just until the flour is mixed in.
Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until the cake is a light golden brown and a cake tester or toothpick inserted in the center of the cake comes out clean.
Place the pan on a wire rack and cool for 15 minutes. Turn the cake out onto the rack to cool completely.
If you don't have Fiori di Sicilia, you can use one tablespoon of orange zest and increase the vanilla to two teaspoons.For more intense orange flavor, you can use ⅓ cup (85g) of frozen orange juice concentrate (thawed to room temperature) mixed with two tablespoons (28g) of freshly squeezed lemon juice (at room temperature). When it's time to add the flour to the batter, instead add about ⅓ of the flour to the batter, stirring to combine. Stir in about half the orange juice mixture, then another third of the flour, the remaining orange juice, and the remaining flour.