Orange cake with sour cream icing
Indulge in the zesty delight of this Orange Cake with Sour Cream Icing! Made with buttery goodness, almonds, fresh orange zest, and buttermilk, this cake is topped with a tangy sour cream icing for a perfect balance of flavors. Elevate your dessert game with this easy-to-follow recipe.
- 12 May 2025
- Cook time 35 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
This Orange Cake with Sour Cream Icing is a delightful blend of zesty citrus and smooth, sweet cream. Perfect for any occasion, this cake brings a refreshing and satisfying flavor to the table. Whether you're an experienced baker or just starting out, this guide will help you create a delectable dessert that will impress your guests.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a cake tin (approximately 8-inch or 20cm).
Finely grind the almonds in a food processor or grinder until they have a coarse, sandy texture. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Gently fold in the ground almonds and self-raising flour until just combined. Be careful not to overmix.
Stir in the orange zest and orange juice, distributing evenly throughout the batter.
Gradually mix in the buttermilk until the batter is smooth and well combined.
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
In a medium bowl, whisk together the sour cream and powdered sugar until smooth and creamy. Adjust the sweetness by adding more powdered sugar if desired.
Once the cake is completely cooled, spread the sour cream icing evenly over the top. For a decorative touch, you can also sprinkle a bit of extra orange zest over the icing.
Slice and serve the cake. Enjoy this refreshing and tangy Orange Cake with Sour Cream Icing!
Tips:
- Make sure the butter is at room temperature before you start mixing, as this will help achieve a smoother batter.
- Toasting the almonds before adding them to the batter will enhance their flavor.
- Grate the orange zest finely to ensure it incorporates well into the batter and gives an even distribution of citrus flavor.
- Use fresh orange juice for the best taste in both the cake and icing.
- When mixing the cake batter, avoid over-mixing as this can result in a dense cake. Mix until just combined.
- Allow the cake to cool completely before applying the sour cream icing to prevent it from melting.
- Chilling the cake in the refrigerator after icing will help set the icing and make slicing easier.
Your Orange Cake with Sour Cream Icing is now ready to be enjoyed! Its fresh, citrusy flavor combined with the creamy icing makes for a wonderful treat. Serve it at your next gathering or enjoy a slice with a cup of tea or coffee. This recipe is sure to become a favorite in your dessert repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 1.21g | 3% |
| Sugar 27g | 27% |
| Fat | |
| Fat 24g | 28% |
| Saturated 11g | 37% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 70mg | 12% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 0.94mg | 1% |
| Vitamin E 1.94mg | 13% |
| Vitamin K 1.66ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.10mg | 11% |
| Iron, Fe 0.71mg | 6% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 120mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 30mg | 2% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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