Sour Cream Orange Cake

This recipe I found in an Alzheimer's cookbook (produced to raise money for this worthy cause). It is a wonderfully moist cake which I have made often and, when our daughter had her catering business, it was very popular. Keeps well and also freezes, but usually it never lasts that long!

• Ready In: 1 hr 30 mins
• Serves: 10-12

Ingredients

• 2  cups cake flour (sifted before measuring)
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup butter (no substitutes)
• 1  cup white sugar
• 3  large eggs, separated
• 1  tablespoon  grated  orange rind
• 1  tablespoon  grated lemon rind
• 1  cup sour cream

Directions

1. Sift flour, baking powder, baking soda and salt.
2. Cream butter and sugar until very light and fluffy.
3. Beat in egg yolks and rinds.
4. Sift dry ingredients into creamed mixture, alternating with sour cream.
5. Do not overbeat.
6. Beat egg whites until stiff but not dry.
7. Fold in with a rubber spatula.
8. Oven 325.
9. well greased Bundt or tube pan.
10. Bake approximately 1 hr.
11. Cool 10 minutes and then turn cake onto a plate with a rim.
12. Orange Syrup.
13. Combine:.
14. 1/2 cup orange juice, fresh.
15. 2 tablespoons lemon juice.
16. 1/2 cup white sugar.
17. Bring to a boil and simmer about 3 mins.
18. Slowly pour hot syrup over cake, allowing time for it to soak it.