• 2 cups sifted all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 sticks butter, softened
• 1 1/2 cups sugar
• 3 eggs, separated
• 1 cup sour cream
• 1 tbsp grated orange rind
• 1/4 cup orange juice
• 1/3 cup Cointreau or Grand Marnier

Preheat oven to 350°.

Sift flour, baking powder and baking soda. Set aside.

Beat butter, 1 cup sugar,, and egg yolks in a large bowl until; light and fluffy.

Add orange rind and mix.

Add flour mixture alternately with sour cream starting and ending with flour.

Beat egg whites in small bowl until stiff but not dry. Fold into batter and spoon into a greased 9″ tube pan.

Bake about 50 minutes or until pick comes out clean.

For Glaze:

Combine orange juice and remaining 1/2 cup sugar in small saucepan and heat until sugar dissolves. Remove from heat and add 1/3 cup Cointreau. Slowly pour over warm cake and let soak in.

Cool completely.