Cake:
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoons baking soda
¾ cup organic unsalted, sweet cream butter
1 cup Wholesome Sweeteners Organic Zero
2 teaspoons finely grated orange zest
3 free-range eggs
6 Tablespoons fresh organic orange juice, divided
1 cup organic sour cream

Glaze:
1 cup Wholesome Sweeteners Fair Trade Organic Powdered Sugar
1-2 tablespoon fresh organic orange juice

Grease and flour a 12-cup bundt pan or ring pan. Heat oven to 350°F.

Blend flour, baking powder and baking soda in a medium bowl. In mixing bowl beat butter, Organic Zero and orange zest until mixture is fluffy. Add eggs and beat till creamy. Mix in half the dry ingredients. Add 4 Tablespoons orange juice and sour cream. Mix till just blended, then add the remaining dry ingredients and blend. Spoon mixture into prepared pan.

Bake for 1 hour, or until cake tests done. Cool in pan on rack 5 minutes. Invert cake onto plate. Poke holes (use a cake tester) into the top of the cake. Drizzle 2 tablespoons orange juice over the cake.

Mix glaze ingredients together in small bowl. Spoon over warm cake and let run down the sides.

Serves 12-14.