Sour Cream Pound Cake
|Softened butter||1 Cup (16 tbs)|
|Sugar||2 3⁄4 Cup (44 tbs)|
|Grated orange peel||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Citrus topping||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
Preheat oven to 325°F.
Grease 10-inch tube pan.
Beat butter in large bowl until creamy; gradually add sugar, beating until light and fluffy.
Beat in vanilla and orange peel.
Add eggs, one at a time, beating 1 minute after each addition.
Combine flour, salt and baking soda in small bowl.
Add to butter mixture alternately with sour cream beginning and ending with flour mixture.
Pour into prepared pan.
Bake 1 hour and 15 minutes or until wooden pick inserted into center comes out clean.
Spoon Citrus Topping over hot cake; cool in pan 15 minutes.
Remove from pan to wire rack; cool completely.