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, room temperature
1 tsp. vanilla
2 tsp. grated orange peel
5 eggs

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

Butter and flour a 10-inch pan. Pour cake batter into pan. Bake at 325 degrees for pan made of plain metal. (Bake at 300 degrees if the pan has a colored exterior.) Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean.

LEMON FROSTING:

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

While cake bakes, mix powdered sugar with lemon juice. Add salt. Cook cake for 30 minutes. Drizzle with frosting. Decorate with candied orange peel and lemon peels or fresh orange and lemon peel, if you like.