Perfect for brunch
Original recipe yields
One loaf
Cooking day instructions
Preheat oven to 350 degrees. Beat butter and sugar with electric mixer on high speed for 5–7 minutes, until pale and fluffy. Scrape the sides of the bowl. Add eggs one at a time, beating after each. Add orange peel. Put flour, baking powder, baking soda, and salt into a bowl. Stir to mix. With mixer on low, add ½ cup of flour mixture. Without waiting for it to mix, add 
of the sour cream. Continue alternating flour and sour cream in the same way until ending with flour. Mix only until well blended.
Spread batter in greased 9x5x3 pan. Bake until pick inserted in center comes out clean, approximately 55 minutes. Cool, then freeze, using instructions for baked goods.
Serving day instructions
Thaw. To maintain freshness, keep loaf wrapped airtight in plastic wrap and store at room temperature. Use within one day of removing from freezer.
Hint
For a variation, make several smaller loaves or muffins.