Orange Vanilla Poundcake
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Prep Time:
20m
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Cook Time:
1h
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Total Time:
1h 30m
Ingredients
- 1/2 c Unsalted butter, softened at room temperature (1 stick)
- 1 1/4 c Sugar
- 3 eggs
- 2 tsp. Grated orange zest
- 1 tsp. Pure vanilla extract
- 2 c All-purpose flour
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Kosher salt (skip if using salted butter)
- 3/4 c Sour cream
Orange glaze
- 1/4 c Confectioners' sugar
- 2 tbsp. Fresh orange juice (about 1 medium orange)
Instructions
- Preheat the oven to 350 degrees. Butter a 9" x 5" x 3" loaf pan (or similar).
- Using an electric or stand mixer, cream together the butter and sugar until light.
- After the butter and sugar are well creamed, continue beating and add the lemon zest, then the eggs, one at a time. Continue mixing until light and fluffy. Mix in the vanilla.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt. Mix to combine.
- Add the dry ingredients to the wet in roughly 4 separate pours. Between each dry mix add around 1/4 of the sour cream (basically alternating mixing in dry vs sour cream).
- When mixed, spoon the batter into the prepared loaf pan.
- Bake 1 hour or until a toothpick or butter knife comes out clean. If the cake starts to brown too much and it's not done, cover with foil and continue baking.
- Place on rack and let cool for 10 minutes.
Optional: Sweet orange glaze
- Sift the powdered sugar into a mixing bowl. Slowly whisk in the orange juice until desired consistency is reached. 2 tbsp should yield a glaze consistency, or if you'd like it to be more liquid, add 2 more tbsp orange juice.
- If glazed, brush the top of the loaf. If you went more liquid, brush all sides twice, letting it rest 10-15 mins between each application.