Description
This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 cups white sugar
- 1 cup unsalted butter, at room temperature
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 each oranges, zested
- 1 cup sour cream, at room temperature
- 1 ½ cups fresh orange juice
- 1 cup white sugar
- 1 orange, zested
- 3 tablespoons unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
- Sift flour
- baking powder
- salt
- and baking soda together in a bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy
- about 3 minutes. Beat in eggs one at a time
- then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions
- beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes
- then unmold the cake onto the wire rack to cool completely.
- While the cake is cooling
- bring orange juice
- sugar
- and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy
- about 15 minutes. Remove from heat and whisk in butter
- 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 12