Bake this rich pound cake in a fancy 12-cup-size bundt cake pan. The simple method for preparing the cake batter results in a butter-rich cake, mildly orange flavored. It is topped with lemon icing and dotted with candied orange and lemon peel. Preparation time: about 10 minutes. Baking time: 1 to 1 1/4 hours. Oven temperature: 325 degrees.

FOR 1 (10 INCH) CAKE YOU WILL NEED:

3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 c. butter, at room temp.
1 tsp. vanilla
2 tsp. grated orange peel
5 eggs

LEMON FROSTING:

1 1/2 c. powdered sugar
2 to 3 tbsp. lemon juice
Dash of salt
2 tbsp. diced candied orange peel
2 tbsp. diced candied lemon peel

1. Spoon flour lightly into cup and level off to measure. Combine flour, sugar, salt, baking powder, baking soda, sour cream, butter, vanilla, orange peel and eggs in large mixer bowl.

2. Mix at low speed until blended and all ingredients are moistened. Turn speed to high and mix for 3 minutes.

3. Butter and flour a 10 inch pan. Pour cake batter into pan.

4. Bake at 325 degrees for pan made of plain metal. (Bake at 300 degrees if the pan has a colored exterior, see TIPS.) Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean.

5. While cake bakes, mix powdered sugar with lemon juice. Add salt.

6. Cool cake for 30 minutes. Drizzle with frosting. Decorate with candied orange and lemon peels or fresh orange and lemon peel, if you like.

TIPS: If you use a colored fluted pan, oven temperature should be 300 degrees.