Ingredients

1 cup unsalted butter, softened

1 1/4 cups Imperial fine sugar

1 tablespoon lemon zest

2 teaspoons orange zest, packed

4 eggs, room temperature

2 teaspoons vanilla bean paste

2 cups unbleached cake flour

3/4 teaspoon kosher salt

1/4 teaspoon baking powder

1/3 cup whole milk, room temperature

2/3 cup finely chopped candied orange slices

2 teaspoons flour

 

Instructions

Preheat the oven to 325 degrees. Grease a 9x5 loaf pan, line with parchment paper (leave enough parchment paper hanging over sides for handle to remove) and grease parchment paper. 

In a stand mixer bowl, (use the paddle attachment) beat butter,sugar and zests using medium speed until light and fluffy, 3-4 minutes, pausing to scrape the sides of the bowl. 

Add eggs one at a time, beating after each addition then add in the vanilla bean paste.

In a bowl whisk together the salt, flour and baking powder until well combined.

With the mixer on low speed gradually add flour mixture to butter mixture alternately with  milk, beginning and ending with the flour mixture. Beating until combined. The batter will be thick.

In a small bowl combine the chopped candied orange slices with the 2 teaspoons flour. Fold the candied orange slices into the batter. 

Pour batter into the prepared loaf pan and smooth out the dough to the edges.

Bake for  40 minutes, rotate pan and bake for another 40 minutes until the cake tester comes out clean. Let cool in the pan for 5 minutes.

 Using the excess parchment paper, remove from the pan, placing it on a wire cooling rack. Poke hole in cake with cake tester or toothpick. With a pastry brush spread the simple syrup (recipe below) over the cake. Let the cake cool completely on a wire rack. Frost with  Orange Vanilla Glaze (recipe below)

 

Orange Simple Syrup

1/2 cup water

1/2 cup Imperial fine sugar

1/4 teaspoon orange extract

In a small saucepan add water and sugar. Cook until sugar has dissolved, don't boil it. Remove from heat 

 

 

Orange Vanilla Glaze

1 1/4 cups Imperial powdered sugar

3  tablespoons heavy whipping cream

2  tablespoons unsalted butter, melted

1/2  teaspoon orange extract or 1 teaspoon vanilla extract

1/4  teaspoon kosher salt

Into a small bowl, sift the powdered sugar. Stir in remaining ingredients and beat until well combined. 

Spoon glaze onto cooled cake and spread. Serve immediately or let stand until glaze is set, about 30 minutes.