Orange Sour Cream Pound Cake

It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1⁄2 cup butter
• 3  egg whites
• 1⁄2 light sour cream
• 1 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon baking powder
• 1⁄8 teaspoon baking soda
• 1  cup sugar
• 1⁄2 teaspoon vanilla
• 2  teaspoons orange zest
• 1⁄2 teaspoon  almond extract

Directions

1. Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
2. In a bowl stir together flour, baking powder and soda; set aside.
3. In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
4. Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
5. Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.