Orange Blossom Sour Cream Pound Cake

Orange Blossom Sour Cream Pound Cake
Adapted from Sour Cream Pound Cake at The Wandering Eater

This recipe whips up a lot of extra batter. I had enough for the loaf as well as 10 cupcakes. Also, the orange blossom flavor was very subtle and only noticeable in the crust - an additional bit of orange extract or fresh orange peel would have been good. An orange blossom flavored whip cream as accompaniment would have been nice too.

2 sticks of butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon salt
6 large eggs
powdered sugar (optional)
ground ginger (optional)
ground cinnamon (optional)
2 tsp orange blossom water (Note: ingredient picture shows vanilla and a lemon, but I changed my mind and switched to orange blossom water. It's a little difficult to find, but check the ethnic aisle or specialty stores.)

1. Preheat oven to 325F.
2. Grease and flour a 8x4 inch loaf pan.
3. Sift the baking soda, baking powder, salt, and flours together. Set aside.
4. In a large mixing bowl (or mixer), cream the butter and sugar together.My butter was frozen, so I grated it first in order for it to cream quickly.
5. Add the sour cream and mix until incorporated.
6. Next add 1 egg, mix thoroughly, then add a portion of the flour mixture, mix until blended. Continue to alternate between eggs and flour, mixing thoroughly each time.
7. Add orange blossom water (or 2 tsp of of other flavoring).
8. Pour the mixture into prepared pan. Smooth with spatula.
9. Bake for 1 hour 15 minutes or until the toothpick comes clean when inserted. The crust will be golden brown and the middle should be firm (shake the pan, if it wiggles, it's not ready).
10. Remove from oven, cool in pan for 15 minutes, invert on to plate. Dust with sifted powdered sugar.

Note: There is a lot of leftover batter. Either make another smaller loaf (if you have the proper pan) or make pound cupcakes. Cupcakes will take about 15-20 minutes at 325F. Only fill them half way, else grease/flour the top of the pans, there will be "stickage" if you don't!)

Note2: For the cupcakes, I added a few "pinches" of cinnamon and ground ginger to the leftover batter. The pound cake was nice without it, but it added a little more depth to the mini guys.