Grand Marnier Poundcake: In Partnership with Vermont Creamery

Grand Marnier Poundcake

Take shelter, old horses, a storm is coming. I thought these words when the wind picked up. I passed a farm on my way home from getting eggs and milk. The world's been dark. A grey May to greet me. The window only stays half-open, my eyes half-closed.

I spent yesterday in ill-fitted jeans and a cardigan I bought at a thrift store when we first moved to California. Oversized, it still smells of smoke and tobacco around the collar. I watched Milo from the kitchen window, eating a blade of grass and stepping in mud. I thought of all the right things I've said to all the wrong boys. I thought about how my shoulders ache, carrying the half-lives of two people for so long.

Grand Marnier Poundcake in partnership with Vermont Creamery

It stayed dark all damn day. A cold darkness. Desaturated around the edges. Even when the sun didn't set until 8:41, the light stopped just short of the driveway. I baked a cake to break the boredom, a cake that was tangy and soft. A cake that provided me with a way to let the soft hues of summer scatter between the rainclouds. I made a poundcake spiked with Grand Marnier, held together by cultured butter. It kept the house warm, having the oven on. It gave me something to do. It filled the house with a smell of orange and iron and I took shelter in its warmth. The storms came, then they passed on by. It's been a slow week here in Pennsylvania.

Grand Marnier Poundcake

Grand Marnier Poundcake with Vermont Creamery Cultured Butter

The simplicity of this recipe means I chose to use the best butter I could get my hands on. Vermont Creamery's Cultured Butter is, by far, a favorite of mine in this recipe. Luxurious, tangy, and full-flavored, every bite was a testament to its necessity in this recipe. Makes one poundcake, in a 5" x 10" loaf pan (mine is from Lodge)


  • 3 cup AP flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup buttermilk or whole milk
  • 3 tablespoon Grand Marnier
  • 1 tablespoon orange zest
  • 2 tablespoon vanilla extract
  • ½ pound butter (preferably cultured), room temperature
  • 2 tablespoon shortening
  • 2 cup sugar
  • 3 large eggs, room temperature


  1. Prepare a loaf pan and preheat oven to 350*F
  2. Sift together flour, baking soda, baking powder, and salt in a medium-sized mixing bowl and set aside
  3. Whisk together milk, Grand Marnier, orange zest, and vanilla and set aside
  4. In the bowl of a stand mixer, fitted with a paddle attachment, mix together butter, shortening, and sugar until light (approx. 3 minutes on medium-high)
  5. Add egg, one at a time, until all are incorporated
  6. Alternate between adding dry and wet ingredients to the mixer, with speed on low. Mix until all is incorporated. You may find a rubber spatula is best at the end
  7. Pour into loaf pan and bake for 1 hour. Begin checking at the 50 minute-mark. Depending on the oven, as this is a heavy batter, it may require up to an hour and fifteen minutes
  8. Allow to cool slightly before serving
  9. Can be stored in an airtight container for up to three days

Grand Marnier Poundcake in partnership with Vermont Creamery
Grand Marnier Poundcake in partnership with Vermont Creamery
Grand Marnier Poundcake in partnership with Vermont Creamery

This post was inspired by Vermont Creamery, who excel at making quality dairy products. Check out their website, Instagram, Facebook, or Twitter for more information. Thank you!