Orange Pound Cake

This is the cake that Jean & I made:

2 cups + 2 Tbls. granulated sugar
1 cup unsalted butter
1 1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. vanilla extract
1/2 tsp. orange oil or orange extract
grated rind of 1 orange
5 large eggs
1/2 cup frozen orange juice concentrate, thawed or softened
2 Tbls. freshly squeezed lemon juice
2 1/2 cups unbleached all-purpose flour

Topping:
1/4 cup granulated or super-fine sugar
1/2 tsp. citric acid (also known as "sour salt," found in the canning supplies)

Preheat oven to 325. Lightly grease 9" x 5" loaf pan.

Beat with electric mixer until thoroughly combined: sugar, butter, salt, baking soda, baking powder, vanilla, orange oil and grated rind. Beat in the eggs, one at a time until very light and creamy. Stir together the orange juice concentrate and lemon juice. Add 1 cup of flour to the cake batter and mix, then 1/2 the orange juice mixture and mix, then another cup of flour, the last of the orange juice, then the last 1/2 cup of the flour.

Spoon batter into loaf pan, it will be very full (make sure your loaf pan is really 9" x 5"--otherwise it will overflow. Note: when baking, this cake will rise up, look like it's going to overflow, then settle back down. If you're worried about spills, set pan on a baking sheet).

Bake for 1 hour, then tent lightly with foil and bake another 45 minutes, until tester in middle comes out clean with no crumbs. Cool in the pan for 10 minutes, then loosen all around and invert onto a plate.

Stir together the citric acid and sugar, and rub all over the warm cake. Spritz lightly with water and continue rubbing the topping all around and on top until used up.

Cool cake completely. Serve with vanilla ice cream, whipped cream or toast in toaster or on the grill and serve with fruit.