Orange-Chocolate Chip Pound Cake With Sour Cream Glaze

READY IN: 1hr 25mins
SERVES: 8-10




  • Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
  • Combine the flour, baking powder, baking soda, and salt in a bowl.
  • 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.
  • Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Beat in the sour cream; stir in the orange zest and vanilla.
  • 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.
  • After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
  • Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
  • Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
  • 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.
  • 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.
  • Let stand until the glaze is set, about 1 hour; slice and serve.
  • Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.