Passion Fruit Pound Cake

Makes one 9-inch loaf

12 tablespoons unsalted butter, plus more for pan

1½ cups flour

1 teaspoon baking powderm

¼ teaspoon salt

1 cup sugar

Finely grated zest of 2 oranges

3 large eggs

1 teaspoon vanilla extract

Glaze

½ cup strained passion fruit pulp

1/3 cup sugar1. Preheat oven to 350. Grease the inside of a 9-inch loaf pan. Dust lightly with flour, tapping out excess. Line bottom with parchment paper.

2. Whisk together the flour, baking powder and salt. 3. Using an electric mixer, cream the sugar, butter and orange zest; beat 3-5 minutes, until light and fluffy. 4. Meanwhile, beat eggs and vanilla together, then dribble it into the butter mixture, while mixer is running.

5. Gently fold in the flour, until just combined. Scrape batter into pan and bake 55 minutes to 1 hour, until a toothpick inserted into the center comes out clean. Remove cake from pan, remove parchment paper and turn cake right side up on a plate. Let cool while you make the glaze. 6. Stir strained pulp and sugar together, but do not dissolve. Use a wooden skewer to poke 50 holes in the top of the cake, all the way to the bottom. Spoon half the glaze evenly over the top, then turn the cake on its side, and coat the entire cake evenly. Adapted from David Lebovitz's "Ready for Dessert: My Favorite Recipes".