Orange Glazed Pound Cake

By chbounds

Ingredients

• Cake:
• 1 cup unsalted butter, softened
• 2 2/3 cups sugar
• 6 large eggs
• 3 cups sifted cake flour
• 1/2 tsp. salt
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 tsp. vanilla
• Grated zest of 1 orange
• 2 T. orange juice
• Glaze:
• 2 cups powdered sugar
• Grated zest of 1 orange
• 3 T. orange juice

Preparation

Step 1

Preheat oven to 350. Generously grease and flour the sides and bottom of a 10 inch tube pan.
To prepare the cake: With an electric mixer, cream the butter and sugar together until very light, at least 5 minutes at medium speed. Add the eggs one at a time, beating thoroughly after each addition. Continue beating for a few minutes after the last egg is added. The egg mixture should be very light and fluffy.
Sift together the dry ingredients. In a small bowl, combine the sour cream, vanilla, orange zest, and orange juice until smooth.
Alternately add the dry ingredients and the sour cream misture to the egg mixture, folding with a rubber spatula after each addition. Pour the batter into the prepared pan and bake on the middle rack of the oven for about one hour, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it rest 5-10 minutes before unmolding onto a cake plate. Before inverting it, I put a bit of glaze around the bottom.
Stir together the ingredients for the orange glaze. Let the unmolded cake cool for additional 10 minutes on the cake platter before drizzling with the glaze.
Take an orange and slice pieces in half and arrange them around the edge of the cake.