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1
Preheat oven to 350u00b0; grease the inside of a 9 x5 inch loaf pan and dust with flour.
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2
Combine the flour, baking powder, baking soda, and salt in a bowl.
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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.
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4
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
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5
Beat in the sour cream; stir in the orange zest and vanilla.
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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.
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7
After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
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8
Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
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9
Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
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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.
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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.
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12
Let stand until the glaze is set, about 1 hour; slice and serve.
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13
Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.
