3 large eggs
1 cup sugar
1/2 cup butter
1 cup sour cream
1 tablespoon orange rind; grated
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 3/4 cup unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
orange glaze, recipe follows
Preheat the oven to 325°F; generously grease and flour a 10-inch Bundt pan.
Separate the eggs, placing the whites in a medium bowl and yolks in a cup. Beat the whites with an electric beater just until soft peaks form when the beater is raised, about 3 minutes. Set aside.
With same beaters beat together the sugar and butter in a large bowl. Add the sour cream, egg yolks, orange rind, and vanilla and almond extracts; beat until light and fluffy.
Combine the flour, baking powder, soda, and salt in a sifter and sift over the butter mixture; beat just until thoroughly blended. Fold in the beaten egg whites and transfer to the prepared pan.
Bake the cake 1 hour or until a cake tester inserted in the center comes out clean. Cool the cake in the pan 10 minutes. Loosen the cake from the pan and invert onto a cooling rack placed over a sheet of wax paper.
Prepare the Orange Glaze; drizzle the glaze over the cake and cool to room temperature.
Orange Glaze: Combine 1 cup orange juice, remaining 1/2 cup sugar, 1/3 cup lemon juice, and 1/8 teaspoon salt in a small saucepan. Boil rapidly for 3 to 4 minutes.
Source: Sara Moulton