1/2 lb. (2 sticks) unsalted butter (room temperature)
2-1/2 c. granulated sugar, divided
4 extra large eggs (room temperature)
1/3 c. grated orange zest
3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. kosher salt
3/4 c. freshly squeezed orange juice, divided
3/4 c. buttermilk (room temperature)
1 tsp. pure vanilla extract

Preheat oven to 350°F.

Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottom with parchment paper. Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. In a large bowl, sift together the flour, baking powder, baking soda and salt.

In another bowl, combine 1/4 cup of the orange juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans.

Smooth the tops and bake for 45 minutes to 1 hour until a cake tester comes out clean.

While the cake bakes, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over a low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack. Spoon the orange juice syrup over the cakes and allow the cakes to cool completely.

Glaze For Orange Pound Cake:

2 c. confectioners sugar, sifted
3 tbsp. freshly squeezed orange juice

To glaze, combine the confectioners sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice if necessary to make it pour easily. Pour over the top of each cake and allow the glaze to dry. Serve or wrap well and store in the refrigerator.