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Ingredients
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup sour cream, I used light
- 1/4 cup fresh squeezed juice (orange, lemon and lime, see notes)
- 1 1/2 Tablespoons zest (orange, lemon and lime, see notes)
- 1 teaspoon vanilla extract
- 1 teaspoon buttery sweet dough flavor, optional
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 3 large eggs, room temperature
Preparation
Step 1
Preheat oven to 350 degrees F. Spray or lightly grease a 9 x 5 inch loaf pan.
Whisk together flour, baking powder, baking soda and salt. Set aside.
Whisk together sour cream, juices, zests and extract/flavorings.
With an electric mixer, beat softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating until well combined after each addition.
Alternate adding flour and sour cream mixtures beginning and ending with flour (1/3 flour, 1/2 sour cream, 1/3 flour, 1/2 sour cream, 1/3 flour) beating on low until just combined after each addition.
After you add the last bit of flour, insure the mixture is thoroughly combined, then pour into prepared pan, spreading evenly.
Serve plain, or dust with powdered sugar. See notes if you'd like to make an icing to drizzle on top.
*You can use your leftover juice (one or combined) to make a quick glaze or icing for your cake. Just take 1 cup of confectioner's sugar and add a little bit of juice at a time until you get your desired consistency. You can also add some leftover zest, if you have some for an even stronger flavor. Drizzle over cooled cake.
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