Orange-Chocolate Chip Pound Cake With Sour Cream Glaze

“In 'Cake Keeper Cakes' by Lauren Chattman”
1hr 25mins

Ingredients Nutrition


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

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