Sour Cream Pound Cake with Buttery Orange Syrup
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Grated zest of two oranges
- 1 cup sour cream, at room temperature
- Grated zest of 1 orange
- 1 1/2 cups fresh orange juice
- 1 cup granulated sugar
- 3 tablespoons butter
- Position a rack in the center of the oven and heat to 325 degrees F. Butter and flour a 10 inch fluted tube or Bundt pan, and tap out the excess flour.
- Sift the flour, baking powder, baking soda and salt together; set aside.
- Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, then the vanilla extract and zest.
- On low speed, add the flour in 3 additions, alternating with 2 additions of sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
- Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
- Syrup: Bring the orange zest, juice and sugar to a boil over medium-high heat and cook until reduced to a syrupy consistency, about 15 minutes.
- Remove from heat and whisk in butter, 1 tablespoon at a time.
- Transfer the cake to a wire rack and cool for 10 minutes.
- Drizzle syrup over pound cake when you serve.