Sour Cream Pound Cake with Buttery Orange Syrup

Ingredients

Cake

• 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

Syrup

• Grated zest of 1 orange
• 1 1/2 cups fresh orange juice
• 1 cup granulated sugar
• 3 tablespoons butter

Instructions

Cake

1. 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.
2. Sift the flour, baking powder, baking soda and salt together; set aside.
3. 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.
4. Beat in the eggs, one at a time, then the vanilla extract and zest.
5. 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.
6. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
7. 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.
8. Remove from heat and whisk in butter, 1 tablespoon at a time.
9. Transfer the cake to a wire rack and cool for 10 minutes.
10. Drizzle syrup over pound cake when you serve.