Recipe: Sour Cream Pound Cake (using orange or lemon zest)

SOUR CREAM POUND CAKE

2 3/4 cups sugar
1 1/2 cups butter, softened
1 teaspoon vanilla extract
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon grated orange or lemon peel
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream, room temperature

Heat oven to 350 degrees F. Generously grease and flour a 12-cup Bundt pan.

In a large bowl, combine sugar and butter; beat until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition.

In medium bowl, combine flour, fruit peel, baking powder and salt; mix well. Add dry ingredients alternately with sour cream, beating well after each addition. Pour batter into prepared pan.

Bake cake for 50-55 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes in pan. Invert onto serving plate, then turn again so baked side is up. Cool 1 hour, or until completely cooled.

Makes 1 Bundt cake, 16 servings
Source: Pillsbury Best Desserts by the Pillsbury Co.