Nice brunch cake to serve with coffee. Submitted by Jayde Johnson from Portland, Oregon.

Orange Buttermilk Pound Cake

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter
2 teaspoons baking powder
4 large eggs
3 egg yolks
1/2 cup buttermilk
1 tablespoon grated orange peel
1 tablespoon strained orange juice
1 teaspoon vanilla extract
1 teaspoon orange extract
1/2 cup water
1/2 cup granulated sugar
1/3 cup orange juice
1/4 cup orange flavored liqueur
2 teaspoons vanilla extract

1. Preheat oven to 325°F (160°C). Butter and flour a 10-cup Bundt or tube pan.
2. Combine flour, sugar, butter and baking powder in mixer. Beat on low speed 2 minutes.
3. In separate bowl, combine eggs, egg yolks, buttermilk, peel, orange juice, vanilla and orange extract. Add to butter mixture in 3 additions, beating 1 minute between each addition. Scrape batter into prepared pan.
4. Bake on lower rack about 1 hour until cake is well-colored and knife inserted between edge and tube emerges clean. Place cake in pan on wire rack to cool.
5. To make Syrup: Combine water and sugar in saucepan. Bring to boil. Remove from heat. Add orange juice, liqueur and vanilla.
6. Unmold cake. Brush glaze evenly all over outside of cake. Cool and cover or wrap in plastic for storage.

Makes 16 servings.