Orange Vanilla Cream Pound Cake

Preheat your oven to 325F. Spray a 9x5x3 bread loaf pan with cooking spray.

Place butter and sugar* in the bowl of an electric mixer and beat on high speed for 5 minutes, until the mixture is light and fluffy. Add in the eggs, one at a time, and beat on medium speed after each one. Scrape down the bowl. Add orange zest** and vanilla, mix on low to combine.

In a small bowl, combine all dry ingredients. Add 1/3 of dry ingredients to butter mixture, and stir on low until barely mixed. Add half of sour cream. Stir again very briefly, just to incorporate. Continue to alternate adding dry ingredients and sour cream into the creamed mixture until all flour and sour cream are incorporated. Do not overmix!

Spread batter into prepared pan and place in pre-heated oven. Check after 55 minutes, and continue to cook in 2 minute increments until a pick inserted in the center comes out clean. Once removed from oven, let it cool completely, and then remove from pan.

Enjoy!

This is perfect for…
breakfast – with eggs and bacon
brunch – with fresh fruit and yogurt
dessert – with fresh whipped cream and orange zest

* You can also regular cane sugar
** You can substitute any citrus zest