Name: Orange Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 3 cups; Baking powder - ½ teaspoon; Salt - ½ teaspoon; Baking soda - ¼ teaspoon; White sugar - 3 cups; Unsalted butter, at room temperature - 1 cup; Eggs, at room temperature - 6 large; Vanilla extract - 1 teaspoon; Oranges, zested - 2 medium; Sour cream, at room temperature - 1 cup; Fresh orange juice - 1 ½ cups; White sugar - 1 cup; Orange, zested - 1 medium; Unsalted butter - 3 tablespoons

Ingredients for - Orange Pound Cake

1. All-purpose flour 3 cups

2. Baking powder ½ teaspoon

3. Salt ½ teaspoon

4. Baking soda ¼ teaspoon

5. White sugar 3 cups

6. Unsalted butter, at room temperature 1 cup

7. Eggs, at room temperature 6 large

8. Vanilla extract 1 teaspoon

9. Oranges, zested 2 medium

10. Sour cream, at room temperature 1 cup

11. Fresh orange juice 1 ½ cups

12. White sugar 1 cup

13. Orange, zested 1 medium

14. Unsalted butter 3 tablespoons

How to cook deliciously - Orange Pound Cake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).

2 . Stage

Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.

3 . Stage

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 . Stage

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 . Stage

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.