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Sour Cream Pound Cake with Buttery Orange Syrup

Recipe courtesy of The Ballard Inn & Restaurant
Prep Time : 20
Cook Time : 1 1/2 hours
Yield : 1 Cake
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  • Cake:
  • 3 cups flour
  • 1teaspoon vanilla
  • ½ teaspoon baking powder
  • grated zest of 2 oranges
  • ¼ teaspoon baking soda
  • 1 cup sour cream
  • ½ teaspoon salt Syrup:
  • 1 cup unsalted butter
  • grated zest of 1 orange
  • 3 cups sugar
  • 1 cup sugar
  • 6 large eggs
  • 3 tablespoons butter

To make the cake: Position a rack in the center of the oven and preheat to 325 F. Butter and flour a 10 inch fluted tube (bundt) pan, and tap out the excess flour.
Sift flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one at a time, then vanilla and zest. On low speed, add flour in 3 additions, alternating with 2 additions of sour cream. Beat until smooth, scraping down sides of bowl. Spread evenly in the pan.
Bake until wooden skewer inserted in middle comes out clean, about 1 ¼ hours.
To make syrup: Bring orange zest, juice and sugar to a boil over medium-high heat and cook until reduced to a syrupy consistency, about 15 minutes. Remove from heat and whisk in butter.
Transfer cake to wire rack and cool for 10 minutes. Drizzle syrup over cake.