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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-spin fluted tube pan (equivalent to Bundt).
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Sift flour, baking powder, salt, and baking soda together in a bowl; map apart.
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Beat white sugar and butter together in a pleasing bowl with an electric mixer until gentle and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, initiating and ending with flour. Beat until aloof. Spot the perimeters of the bowl with a rubber spatula. Spread evenly within the ready pan.
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Bake within the preheated oven until a toothpick inserted into the center comes out successfully-kept, about 1 hour and quarter-hour. Frigid on a wire rack for 10 minutes, then unmold the cake onto the wire rack to chill totally.
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While the cake is cooling, raise orange juice, sugar, and orange zest to a boil in a miniature saucepan over medium-high heat. Carve heat and cook dinner until syrupy, about quarter-hour. Put off from heat and spin in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
