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–+ servings
orange cake slices.
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Moist Orange Sour Cream Pound Cake

A tender and moist orange cake made from scratch using fresh oranges and sour cream.
Course Dessert
Keyword orange pound cake
Prep Time 15 minutes
Cook Time 43 minutes
Servings 15 people
Author Dikla Levy Frances

Ingredients

  • 2 3/4 Cups All-purpose flour (330g)
  • 1 Tablespoon Baking powder
  • 1/2 Cup Sour cream and room temperature (120ml)
  • 1/2 Cup Fresh squeezed orange juice (120ml)
  • 1 teaspoon Vanila extract
  • 2 Cups Sugar (400g)
  • 3 Tablespoons Orange zest (from about 3 medium oranges) (21g)
  • 1 1/2 Cups Unsalted butter at room temperature (360g)
  • 3 Large Eggs at room temperature
  • 1 Large Egg yolk at room temperature
  • 1 Recipe Orange glaze (optional)

Instructions

  • Preheat the oven to 350F (180C) and grease one 10, or 12 cups bundt pan.
  • In a medium bowl mix the flour and baking powder.
  • Mix the sour cream, orange juice, and vanilla extract in a measuring cup.
  • Rub the zest into the sugar using a fork or your fingers in a large bowl, or a bowl of a standing mixer fitted with the paddle attchment.
  • Add the butter to the sugar and mix for 4-5 minutes, until light and airy. Scrape the sides and bottom of the bowl.
  • Add the eggs, one at a time waiting for each egg to completely incorporate before adding the next.
  • With the mixer on low speed, add the flour mixture in three additions alternating with the wet ingredients. Starting and finishing with the dry ingredients.
  • Fill the prepared pan with the cake batter and bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs from the center of the cake.
  • Remove from the oven and allow the cake to cool in the pan for 35-40 minutes, or until the pan is cool enough to hold with your hands (but still warm).

Notes

  • To bake in two 9x5-inch loaf pans. Bake time: 30-35 minutes
  • To bake in two eight or nine inch one layer pans.  Bake time: 25-28 minutes.
  • Baking time might vary from oven to oven, so pay attention to the cake and not the timer. The cake is ready when a toothpick comes out with a few moist crumbs from the center of the cake.
  • Store the cake at room temperature for up to three days, in a cake dome or covered.
  • To freeze, wrap the cake with plastic wrap or aluminum foil, place in a plastic bag and freeze for up to six weeks. When ready, unwrap the cake and allow it to warm at room temperature.
  • Make sure all of the ingredients are at room temperature.
  • Do not use store-bough orange juice.