This pound cake is rich, moist, and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup.
Ingredients
- all-purpose flour: 3 cups
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- white sugar: 3 cups
- unsalted butter, at room temperature: 1 cup
- eggs, at room temperature: 6 piece
- vanilla extract: 1 tsp
- medium oranges, zested: 2 piece
- sour cream, at room temperature: 1 cup
- ½ cups fresh orange juice: 1 piece
- white sugar: 1 cup
- medium orange, zested: 1 piece
- unsalted butter: 3 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
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Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
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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.
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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.
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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.
