Orange Buttermilk Poundcake

1 C. butter at room temperature

2 C. sugar

2 1/2 C. flour

2 t. baking powder

1/4 t. salt

4 eggs

3 egg yolks

1/2 C. buttermilk

1 T. grated orange peel (orange part only)

1 T. fresh orange juice

1 t. vanilla

1 t. orange extract

Butter and flour a 10-cup Bundt or Tube pan. Preheat oven to 325°F.

Combine butter, sugar, flour and baking powder together. Beat on low speed for 2 minutes.

In a separate bowl combine, eggs, egg yolks, buttermilk, orange peel, orange juice, vanilla and orange extract together. Add the butter mixture in 3 parts, beating 1 minute after each addition. Scrape batter into prepared pan. Bake on a lower rack for about 1 hour, until a tester comes out clean. Place cake on a rack to cool.

Syrup:

1/2 C. water

1/2 C. sugar

1/3 C. orange juice

1/4 C. orange flavored liqueur

2 t. vanilla

Add sugar and water to a saucepan.. Stir and bring to a boil. Remove from heat and add remaining ingredients.

Unmold cake and brush cake all over over with the syrup while still warm, several times.