1 stick sweet butter, softened
3/4 c. sugar
2 eggs, separated
Grated zest of 2 oranges
1 1/2 c. unbleached all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. fresh orange juice

1. Grease and flour 10 inch tube pan.

2. Cream butter, gradually add sugar beating until light. Beat in egg yolks and orange zest.

3. Sift flour with baking powder, soda and salt. Add alternately with orange juice to the batter.

4. Beat egg whites until stiff on and fold into batter.

5. Bake 30-35 minutes or until cake tests done with tester.

6. Cool 10 minutes in pan, then on rack. Drizzle with Orange Glaze while warm.

ORANGE GLAZE:

1/4 c. fresh orange juice
1/4 c. granulated sugar

1. Simmer gently for 5 minutes until light syrup forms.

2. Drizzle over warm cake.