3 Cups Flour
1/2 Tsp. Baking Powder
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
3 Cups Sugar
1 Cup Butter at Room Temperature
6 Eggs at Room Temperature
1 Tsp. Vanilla
2 Oranges Zested
1 Cup Sour Cream at Room Temperature
Syrup
1 1/2 Cups Fresh Orange Juice
1 Cup Sugar
1 Orange Zested
3 Tbsp. Butter
Preheat oven to 325°. Grease and flour Bundt pan.
Sift flour, baking powder, salt, and baking soda together and set aside.
Beat sugar and butter together until light and fluffy. Beat in eggs one at a time and then add vanilla and orange zest and mix in. Add flour mixture alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth, then spread evenly into Bundt pan.
Bake about 1 hour and 15 minutes, until toothpick placed in the center of cake comes out clean. Cool for 10 minutes and then unmold onto a wire rack.
While the cake is cooling, bring orange juice, sugar and zest to a boil in a small saucepan over medium heat. Reduce heat and cook about 15 minutes until syrupy. Remove from heat and whisk in butter 1 tablespoon at a time. Drizzle syrup over cake slices.