1 cup soft butter

1 cup sugar

3 eggs

1 cup sour cream

grated rind of 1 orange

1 and 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

pinch of salt

Prepare a bundt pan by lightly oiling and flouring it.

Sift flour and then measure. Combine flour, baking powder, baking soda, and salt in sifter and set aside.

Grate orange rind

Separate eggs (yolks from whites)

Cream butter and sugar with electric mixer. Add egg yolks, sour cream and orange rind. Beat until fluffy.

Sift dry ingredients into batter in two or three installments, stirring by hand.

Beat egg whites until peaks form. Gently fold egg whites into batter. Pour or spoon into pan.

Bake at 375 degrees. The cake will spring back to a gentle poke when it is done. Remove from oven and cool for 10 minutes before inverting on a plate that is deep enough to contain the syrup you will be poured over the cake.

Make the syrup using the juice of 2 oranges, 1 lemon and 3/4 cup sugar. Boil for 3 to 4 minutes. Pour and spoon hot over the cake.

Serve hot of cold.

Origin: Recipe included with bundt pan circa 1968. Can be made as one medium-sized cake or put into a bundt pan that makes 6 small cakes.