My favorite use of oranges so far — a rich and moist orange cake drizzled with a sweet orange icing. It was the perfect end to our dinner party last night. I’ve used this recipe to makes cakes for giving away as presents — everyone raves about it (just see the comments below!).
The cake is something I’ve been thinking about all week. I’ve never had an orange cake before and have been fantasizing about what it would taste like. This sour cream cake has a wonderful texture and the fresh orange flavor sends it over the moon.
Orange Sour Cream Cake Recipe
3 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. butter
1 1/2 cup sugar
3 large eggs
1 cup sour cream
1/2 cup freshly squeezed orange juice
3 tablespoons fresh orange zest
1 1/4 cups powdered sugar
2-3 tablespoons orange juice
1 tsp. fresh orange zest
Preheat oven to 350F (180C). Grease pans with butter and lightly dust with flour.
In a mixing bowl, cream together the sugar and butter. Slowly add the sour cream, eggs and vanilla until thoroughly combined.
In a separate bowl, sift together the dry ingredients. Slowly add dry ingredients, mix until smooth. Add orange juice and zest, mix to combine.
Place into prepared pans. If baking in 1 pan, bake for about 1 hour or until cake tests done. If baking in 2 pans, bake for about 30-35 minutes or until cakes test done.
Whisk together the powdered sugar, orange juice, and zest until a think glaze forms. Drizzle over the cake once cooled.
The cake is a refreshing burst of tangy orange, especially during these winter months when it’s so dark and dreary outside. The cake also makes for a perfectly good breakfast …. I just had a piece with coffee … so good!
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