See the Recipe. Christopher Hirsheimer

Be sure to glaze this cake while it’s still warm so that the syrup is easily absorbed.

Yield: serves 8


For the Cake

  • 15 tbsp. softened unsalted butter
  • 3 tbsp. milk
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 12 cups sifted cake flour
  • 34 cup sugar
  • 34 tsp. baking powder
  • 1 tbsp. grated orange zest

For the Glaze

  • 13 cup sugar
  • 13 cup freshly squeezed orange juice


  1. For the cake: Preheat oven to 350°. Grease a 6-cup loaf pan with 2 tbsp. of the butter; set aside. Put milk, eggs, and vanilla in a bowl and beat until well combined; set aside.
  2. Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a whisk. Add zest, beating on medium speed, then add remaining 13 tbsp. of butter, 1 tbsp. at a time, waiting until each is completely incorporated before adding more.
  3. Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 55-65 minutes. (Lightly cover cake with a piece of buttered foil during baking if it begins to get too brown.) Allow cake to cool on a rack for 5 minutes, then unmold. Using a skewer, poke holes all over top of cake.
  4. For the glaze: Combine sugar and orange juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush some of the warm glaze over top of cake, reapplying glaze until cake is saturated.