Orange Pound Cake
Makes 1 loaf (12 slices).
1/2 pound (2 sticks) unsalted butter, softened
1 jar Orange Pound Cake Mix
4 large eggs, at room temperature
3 tablespoons milk
1 tablespoon fresh orange juice
Finely grated zest of 3 large oranges
Center rack in oven. Heat oven to 350 degrees F. Butter and flour 9 x 5-inch loaf pan.
Beat butter on medium high speed in large mixing bowl until fluffy, about 2 minutes. Add sugar from jar mix and cream together well. Add eggs, one at a time, blending well after each addition. Stir in milk, then orange juice. Mixture will be lumpy. Add flour mixture from jar mix in three batches. Blending after each addition until batter is smooth. Stir in orange zest.
Pour batter into prepared pan, smoothing top with rubber spatula.
Bake for 1 hour 15 minutes or until cake is golden and a wooden pick inserted in center comes out clean. Cool on rack. Turn loaf out of pan. Store tightly wrapped in aluminum foil at room temperature up to 4 days. Freeze for longer storage.