Sour Cream Cake (Pound Cake)
by Tom Buick, Hayward

2 sticks butter, softened 2-3/4 cups sugar 6 eggs 3 cups flour, sifted 1/2 tsp. salt 1/4 tsp. baking soda 8 oz. sour cream 1 tsp. vanilla or almond flavoring

Frosting: 3 oz. cream cheese, softened 3 Tbsp. melted butter 1/2 tsp. grated orange peel 1 Tbsp. orange juice 1-1/2 cups confectioner’s sugar

Cream butter with sugar in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Sift dry ingredients together and then add to butter mixture alternately with sour cream. Add vanilla. Grease and flour a 9x13 pan or a 9” angel food cake pan. Pour mixture into pan. Put in a pre-heated 350 degree oven and bake until puffy and golden and the top springs back when touched lightly (about 1 hour and 10 minutes). Do not over-bake. Cool on wire rack. Blend all frosting ingredients frost.