ORANGE SOUR CREAM POUND CAKE

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Orange Sour Cream Pound Cake image

It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.

Provided by LilPinkieJ

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
3 egg whites
1/2 light sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons orange zest
1/2 teaspoon almond extract

Steps:

  • Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
  • In a bowl stir together flour, baking powder and soda; set aside.
  • In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
  • Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
  • Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.2, Carbohydrate 28.8, Fiber 0.5, Sugar 16.8, Protein 2.6

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