MAPLE-TANGERINE SOUR CREAM POUND CAKE

Maple-Tangerine Sour Cream Pound Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 9

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3 cup(s) all-purpose flour
1/2 teaspoon(s) baking soda
1/2 pound(s) unsalted butter
3 cup(s) granulated sugar
2 teaspoon(s) finely grated tangerine zest
1 cup(s) organic cultured sour cream
1 teaspoon(s) vanilla extract
1 teaspoon(s) maple extract
6 large eggs

Steps:

Preheat oven to 325˚F. Prepare a 10-inch bundt or tube pan by spraying very generously with non-stick cooking spray. Or use 4 paper mini-loaf bakeware measuring 2.5" wide X 7" long X 1.8" high like I did which don't need any prepping at all. In a small bowl, whisk together the baking soda and flour and set aside.
In a large mixing bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together. I ran my mixer on the second speed for 5 minutes to set up the butter and sugar since my butter was a little cold, and then ran it on high for 7 minutes. It should turn lighter in color when ready. Add the orange zest and mix for another 2 minutes. Add the sour cream, vanilla extract, and maple extract, and mix until completely incorporated.
Alternate the dry ingredients with one egg at a time, and mix into the batter. Pour the mixture into the prepared pan(s), place on a baking sheet (just in case any runs over), and bake for 1 hour 20 minutes for the larger pans, or 1 hour 10 minutes for the smaller paper bakeware. When done, the top of the cake should feel springy to the touch, and a toothpick inserted into the middle of the cake should come out clean.