a recipe by Tessa Huff
For the Orange Sour Cream Cake:
2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
2 teaspoons vanilla extract
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
zest of one orange
4 egg yolks
Preheat oven to 350 degrees. Prepare three 6-inch cake pans with butter, flour and parchment paper. Set aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, stir together the sour cream, milk, and vanilla. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth. Add in the sugar and zest. Mix on medium for about 3 to 5 minutes until fluffy and pale in color. Turn the mixer to medium-low and add in the egg yolks, one at a time. Stop mixer and scrape down the sides and bottom of the bowl.