Orange-Glazed Cake

Directions

• Grease and lightly flour a 10-in. fluted tube pan; set aside.
• Finely grate the peel from the oranges; set aside. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in reserved orange peel. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
• In another large bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Meanwhile, squeeze juice from the oranges and lemon. In a small saucepan, combine the juices with the remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until mixture is reduced by half. Remove from the heat.
• Cool cake for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Brush warm cake with glaze.