Orange Sour Cream Poundcake with Chocolate Chips

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
  1. Preheat oven to 325º. Line a loaf pan with parchment paper, and grease.
  2. In a small bowl, whisk the flour, baking soda, and salt – reserve 1 tablespoon of the flour mixture.
  3. 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.
  4. 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.
  5. Toss the chocolate chips with the reserved tablespoon of flour mixture, and add to the batter.
  6. 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.


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