Orange Pound Cake

Ingredients
**All ingredients should be brought to room temperature before preparing.
3 cups unbleached all-purpose flour, plus additional flour for dusting pans
¼ teaspoon baking soda
1/3 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter
3 cups granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
Zest of one medium orange
6 large eggs
1 cup (1/2 pint) sour cream

Method
Preheat oven to 325ºF. Cakes can be made in one 16-cup tube pan or two 5-cup loaf pans.
1.  Prepare pan(s); Lightly grease and dust
2.  In a medium bowl, using a whisk, stir together flour, baking soda, baking powder and salt and set aside. 3.  Using an electric mixer ,beat butter in large bowl at medium speed until fluffy.
3.  Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition and scrape down bowl after addition. Stir in extracts and zest.
4.  Mix ½ the sour cream into the batter and stir until combined. Then add ½ the flour and stir just until combined.
5.  Transfer batter to prepared pan(s). Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan and carefully turn out onto cooling rack and cool completely. Serve immediately or wrap in foil.

One loaf serves around 10-12, depending on the thickness of the serving. Cake is better if made a day ahead of serving time.