Orange Pound Cake

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease and flour a 10-inch fluted tube pan (Bundt pan). (5 minutes)

Recipe View 5 mins In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside. (5 minutes)

Recipe View 8 mins In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer (3 minutes). Beat in eggs one at a time, then stir in vanilla extract and orange zest. (5 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)

Recipe View 1 hrs 15 mins Pour batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. (75 minutes)

Recipe View 10 mins Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. (10 minutes)

Recipe View 20 mins While the cake is cooling, prepare the orange syrup: In a saucepan, combine orange juice, sugar, and orange zest. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, or until slightly thickened. (20 minutes)

Recipe View 2 mins Remove from heat and whisk in butter until melted and smooth. (2 minutes)

Recipe View 2 mins Drizzle the warm orange syrup over the cooled cake. (2 minutes)