“PastureLand's Chef Bret’s ‘Grandmother’s Sour Cream Orange Poundcake’ is too good to resist, and we could not keep from nibbling before it cooled! The warm, sweet and orangey aroma filled the kitchen, attracting the neighbors (we had the window open on one of the first warm days).”– PastureLand Co-op
|3 c||flour (unbleached all-purpose, plus additional flour for dusting pans)|
|1⁄4 t||baking soda|
|1⁄3 t||baking powder|
|1 c||butter (unsalted, room temperature)|
|3 c||sugar (granulated)|
|1 t||vanilla extract|
|1⁄2 t||almond extract|
|1||orange (medium, zested)|
|6||eggs (large, or 8 medium, at room temperature)|
|1 c||sour cream (room temperature)|
Preheat oven to 325ºF.
Cakes can be made in one 16-cup tube pan or two 5-cup loaf pans. Dust pan(s) with flour, tapping out excess or line with parchment paper, then set aside.
In a medium bowl, using a whisk, stir together flour, baking soda, baking powder and salt and set aside. Using a stand mixer with the paddle attachment, beat butter in large bowl at medium speed until fluffy.
Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition and scrape down bowl after addition. Stir in extracts and zest.
Mix ½ the sour cream into the batter and stir until combined. Then add ½ the flour and stir just until combined. Repeat with the remaining sour cream and end with the remaining flour, mixing each again separately just until combined. Transfer batter to prepared pan(s).
Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan and carefully turn out onto cooling rack and cool completely.
(Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.) Cake is better if made a day before serving.
One loaf serves 10-12, or more or less depending on the thickness of the serving.