1/2 c Butter, at room temperature
3/4 c Sugar
2 Eggs
1 ts Orange extract
1 tb Grated orange peel
1 c Flour
1/4 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1/2 c Sour cream
Beat but tter and sugar together in
: -large mixing bowl. Add
: -eggs, 1 at a me, beat ting until light, at least 2
: -minutes. Add orange extract
: -and peel d blend.
In another bowl, stir together flour, salt, baking powder and baking soda.
Add to butter-egg mixture little at a time, alternating with sour cream,
and beat until well-mixed. Pour batter into greased and lightly floured
8×5-inch loaf pan or 7 1/2-inch diameter souffle dish 2 1/2 inches deep.
Bake at 325 degrees about 40 minutes. Begin checking doneness at 30 minutes
by inserting toothpick into center of cake. If toothpick comes out with few
damp crumbs, cake is done. Remove from oven, let rest 5 minutes and turn
out onto rack to cool. Makes 16 servings. Each serving contains about: 138
calories; 134 mg sodium; 45 mg cholesterol; 8 grams fat; 15 grams
carbohydrates; 2 grams protein; 0.02 gram fiber.
Yields
8 Servings