Orange Sour Cream Pound Cake

INGREDIENTS:

For the pound cake:

1 cup unsalted butter (at room temperature)

1 1/2 cups white sugar

zest of 2 large oranges oranges

5 eggs

1/3 cup sour cream (full fat)

1 tsp vanilla extract

1 1/2 cup all-purpose flour

1/2 tsp salt

For the glaze:

1/2 cup powdered sugar sifted to remove lumps

1/2 orange juice and zest

orange slices for serving

For the cake:

Preheat your oven to 325 degrees Fahrenheit.

Grease a loaf pan with butter

Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in color (about 4-5 minutes).

Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes).

Beat in the eggs one at a time and continue beating at high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.

Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.

Add the orange zest and beat on high speed until combined.

Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated.

Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the center. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.

When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.

For the glaze:

Whisk together the powdered sugar and orange juice and zest until the desired consistency is reached. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or orange juice (1/2 teaspoon at a time) until the desired consistency is reached.

Drizzle the glaze over the cake once it has cooled completely and decorated with a few orange slices.

Slice and serve.