I try to limit how often I eat dessert, but I do love a rich pound cake. Today’s recipe is a simple cake made with real orange zest and juice and topped with fresh strawberries. I know it’s early for most of you, but it’s still strawberry season here in Florida. Last year I shared a tangy lemon cake made with Greek yogurt. This pound cake is made with buttermilk which still gives you that great tangy flavor. Use a large orange and zest before you squeeze the orange. It makes about 1/3 cup of juice. The recipe makes one loaf cake.