Sunday, June 17, 2007

Orange Sour Cream Loaf

1 stick unsalted butter, room temperature
1 C sugar
2 large eggs
1 Tbsp fresh grated orange peel
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C sour cream

Preheat oven to 350. Beat butter and sugar with electric mixer on high for 5-7 minutes, until pale and fluffy. Scrape the sides of the bowl. Add eggs one at a time, beating after each. Add orange peel. Put flour, baking powder, baking soda, and salt into a bowl. Stir to mix. With mixer on low, add 1/2 C of flour mixture. Without waiting for it to mix, add 1/3 of the sour cream. Continue alternating flour and sour cream in the same way until ending with the flour. Mix only until well blended.
Spread batter in greased 9x5x3 pan. Bake until pick inserted in center comes out clean, approximately 55 minutes. Cool, then freeze, using instructions for baked goods.

Serving day:
Thaw. To maintain freshness, keep loaf wrapped airtight in plastic wrap and store at room temperature. Use within one day of removing from freezer.

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