Grand Marnier Orange Cake

Preheat the oven to 350°F. Grease a 10-inch Bundt or tube pan.

Whisk together the flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a standing mixer, cream the butter and sugar together until light and fluffy, 3-5 minutes.

Add the egg yolks, vanilla, Grand Marnier, and orange zest, and beat until combined.

Turn the mixer to low, and add 1/3 of the flour mixture. When the flour is just combined, add the sour cream and mix until combined.

Add 1/3 of the remaining flour mixture, and mix until combined. Add the orange juice, and mix until combined.

Add the last 1/3 of the flour, and mix until the batter is smooth.

In a clean bowl of a standing mixer, use the whisk attachment to whisk the egg whites until they are stiff but not dry, about 2 minutes.

Gently fold the egg whites into the batter until incorporated, and there are no white streaks.

Pour the batter into the prepared pan, smoothing the top.

Bake, rotating the pan halfway through, until the cake is golden brown and a cake tester comes out clean, 45-50 minutes. Let the cake cool on a wire rack.

Invert the cake onto a wire rack or serving plate, and top with cream cheese frosting.

For the frosting, in the bowl of a standing mixer, beat the cream cheese on medium-high until light and fluffy.

Scrape down the sides, and add the Grand Marnier, vanilla, orange zest, and salt. Beat again until light and fluffy.

Add the powdered sugar and mix on low until combined. Increase the speed to medium, and beat until light and fluffy.