2. Orange-Barley Pound Cake
Pound cake is so easy to make. All you need for the best pound cake recipe, is a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs. We decided to raise the stakes and included an orange-barley flavor to our pound cake that tastes sensational.
1-½-sticks unsalted grass-fed butter at room temperature.
3-large free-range eggs at room temperature.
¾-cup barley flour.
1-¼-cups all-purpose flour.
4-oz. Cream cheese at room temperature.
1-½-teaspoons baking powder.
1-large navel orange.
1-½-cups granulated sugar.
1-teaspoon vanilla extract.
1-teaspoon orange liqueur.
1-cup confectioners’ sugar.
½-teaspoon kosher salt.
Preheat the oven to 325F, and grease a bundt tin with grass-fed butter. Add the flours, salt, and baking powder to a medium mixing bowl – whisk to combine. Peel the zest from the orange using a potato peeler and set aside. Squeeze 2-teaspoons of orange juice and reserve.
Place the zest and the granulated sugar in the food processor and pulse until combined. In a separate mixing bowl, add the cream cheese and butter – beat for 5-minutes until fluffy. Add the vanilla and whisk in the eggs one at a time. Add the ingredients from the other bowls and beat until combined.
Pour the batter into the bundt tin and bake in the oven for 1-hour until a toothpick passes through the cake cleanly.