Recipe for cooking sour cream pound cake with buttery orange syrup

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Sour Cream Pound Cake with Buttery Orange Syrup

Cake
3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, at room temperature
3 c. sugar
6 lrg. eggs, at room temperature
1 tsp. vanilla extract or flavoring
Grated zest of two oranges
1 c. sour cream, at room temperature

Syrup
Grated zest of 1 orange
1 1/2 c. fresh orange juice
1 c. sugar
3 Tbsp. butter

To make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10-in. 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 lrg. bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 mins.. Beat in the eggs, one at a time, then the vanilla extract or flavoring 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 11/4 hours.

To make the syrup: Bring the orange zest, juice and sugar to a boil over med.-high heat and cook until reduced to a syrupy consistency, about 15 mins..

Remove from heat and whisk in butter, 1 Tbsp. at a time. Transfer the cake to a wire rack and cool for 10 mins.. Drizzle syrup over Pound Cake when you serve.