Orange Pound Cake
Description
Drizzled with a sweet orange syrup for added decadence, this orange pound cake is rich, moist, and bursting with flavor.
Ingredients
•
3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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3 cups white sugar
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1 cup unsalted butter, at room temperature
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6 large eggs, at room temperature
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1 teaspoon vanilla extract
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2 medium oranges, zested
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1 cup sour cream, at room temperature
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1 1/2 cups fresh orange juice
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1 cup white sugar
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1 medium orange, zested
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3 tablespoons unsalted butter
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
2
Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
3
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.
4
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.
5
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.