It was a cold, rainy weekend – perfect reason to hunker down, watch movies, and bake something. This weekend, it was this sour cream poundcake with orange zest and chocolate chips. I love the orange – chocolate combo, you can eat this for breakfast or dessert!
- 1 1/2 cups flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup butter, softened
- 1 1/4 cups granulated sugar
- zest of 1 large orange (about 1/2 tablespoon)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3/4 cup chocolate chips
- Preheat oven to 325º. Line a loaf pan with parchment paper, and grease.
- In a small bowl, whisk the flour, baking soda, and salt – reserve 1 tablespoon of the flour mixture.
- In the bowl of a stand mixer, cream butter, sugar, and orange zest until pale and fluffy. Scrape down the bowl, add eggs one at a time mixing each one in completely, and add vanilla.
- Scrape down bowl again. With the mixer on low, add 1/2 cup of the flour mixture, then half of the sour cream. Alternate the flour and sour cream, then the rest of the flour.
- Toss the chocolate chips with the reserved tablespoon of flour mixture, and add to the batter.
- Pour into prepared pan, and smooth with a spatula. Bake for 45 to 50 minutes, until the top is golden, and a toothpick comes out clean. Cool in pan for 20 minutes, then loosen edges with a knife, then turn out to cool completely on a wire rack.
