Orange-Chocolate Chip Pound Cake With Sour Cream Glaze

1. 1

   Preheat oven to 350u00b0; grease the inside of a 9 x5 inch loaf pan and dust with flour.

2. 2

   Combine the flour, baking powder, baking soda, and salt in a bowl.

3. 3

   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.

4. 4

   Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.

5. 5

   Beat in the sour cream; stir in the orange zest and vanilla.

6. 6

   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.

7. 7

   After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.

8. 8

   Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

9. 9

   Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.

10. 10

    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.

11. 11

    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.

12. 12

    Let stand until the glaze is set, about 1 hour; slice and serve.

13. 13

    Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

* Per serving · 4 servings · Values may vary.