Ingredients
-
1/2
-
3
-
1/2
-
1 1/2
-
1/4
-
1/8
-
1
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Orange Sour Cream Pound Cake, It seems like a lot of work, but it is really quite simple The cake turns out very moist and tasty It would make a fine breakfast bread Bringing the key ingredients up to room temp really helps , This is a great breakfast bread as it is not very sweet I loved it right out of the oven because it was so light and fluffy The next day it is a bit more dense This was great for us as DH doesn’t like it super sweet and I do – so I drizzled mine with a powdered sugar and orange juice mix The orange flavor is very subtle
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Steps
|
1
Done
|
Bring Butter, Eggs & Sour Cream to Room Temperature. Grease and Lightly Flour a Loaf Pan or Bundt Pan. |
|
2
Done
|
in a Bowl Stir Together Flour, Baking Powder and Soda; Set Aside. |
|
3
Done
|
in a Large Bowl Beat Butter With an Electric Mixer on Medium to High Speed About 30 Seconds or Till Softened. Gradually Add Sugar, 2 Tablespoons at a Time, Beating on Medium to High Speed About 6 Minutes Total or Till Very Light and Fluffy. |
|
4
Done
|
Add Vanilla and Almond Extract. Add Eggs, One at a Time, Beating on Low to Medium Speed For 1 Minute After Each; Scrape Bowl Often. Alternately Add Flour Mixture and Sour Cream, Beating on Low Speed Just Till Combined. Gently Fold in Orange Zest Into the Batter. |
|
5
Done
|
Spread Batter in the Prepared Pan. Bake in a 325f Oven For 60-70 Minutes or Till Cake Tests Done With a Knife or Toothpick. Cool Cake in Pan on a Wire Rack For 10 Minutes. Remove Cake from Pan and Cool Completely. |
