Orange-Chocolate Chip Pound Cake With Sour Cream Glaze

In 'Cake Keeper Cakes' by Lauren Chattman

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• Cake

• 1 1⁄2 cups unbleached all-purpose flour
• 1⁄2 teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 3⁄4 cup  firmly packed brown sugar
• 2  large eggs
• 1⁄2 cup sour cream
• 1  tablespoon  grated orange zest
• 1  teaspoon pure vanilla extract
• 1  cup  semi-sweet chocolate chips

• Glaze

• 2  tablespoons sour cream
• 3⁄4 cup powdered sugar
• 1⁄2 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
2. Combine the flour, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. Beat in the sour cream; stir in the orange zest and vanilla.
6. With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
7. After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
9. Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
10. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
11. Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
12. Let stand until the glaze is set, about 1 hour; slice and serve.
13. Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.