Orange sour cream cake
Delight in the zesty flavors of this Orange Sour Cream Cake! A perfect blend of tangy orange zest, rich sour cream, and a hint of vanilla creates a moist and flavorful cake. Easy to make with simple ingredients like self-raising flour, all-purpose flour, and a touch of orange juice. Topped with a sweet powdered sugar glaze, it's the perfect treat for any occasion. Enjoy the refreshing citrus aroma in every bite!
- 14 Mar 2025
- Cook time 55 min
- Prep time 40 min
- 6 Servings
- 11 Ingredients
The Orange Sour Cream Cake is a delightful dessert that combines the zesty flavor of oranges with the rich creaminess of sour cream. It’s perfect for any occasion, from casual get-togethers to festive celebrations. Follow this recipe to create a moist, flavorful cake that’s sure to impress your guests.
Ingredients:
Instructions:
- In a large mixing bowl, cream 1 tablespoon of butter with 1 cup of sugar until the mixture is fluffy and light. You can do this using a hand mixer or stand mixer on medium speed.
- Add the 3 eggs one at a time, mixing well after each addition. Then, add 2 teaspoons of vanilla extract and continue to mix until everything is well combined.
- In a separate bowl, combine 1/4 cup of self-raising flour and 1/4 cup of all-purpose white wheat flour.
- Gradually add the flour mixture to the wet mixture while alternating with 3/4 cup of sour cream. Begin with the flour mixture and end with the flour mixture. Mix until just combined.
- Fold in 2 tablespoons of orange zest and 1 tablespoon of orange juice into the batter, stirring gently to ensure even distribution.
- Pour the cake batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake has finished baking, remove it from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake onto a wire rack placed over a baking tray or sheet of parchment to catch any drips.
- While the cake is still warm, pour the glaze over the top, allowing it to drizzle down the sides.
- Slice the cake and serve it as desired.
Tips:
- Make sure all your ingredients are at room temperature before starting. This ensures they mix together more evenly and you get a smoother batter.
- When zesting the orange, be careful to only get the outer colorful skin and avoid the white pith, which can be bitter.
- Use fresh orange juice for the best flavor. One medium orange should yield about the right amount of juice and zest needed for this recipe.
- When combining the wet and dry ingredients, do not overmix. Overmixing can lead to a denser, tougher cake.
- If you don't have self-raising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour. For this recipe, adjust the quantities accordingly.
- Allow the cake to cool completely before frosting or adding a glaze. This will help the glaze to set properly and not run off the cake.
There you have it, a delicious Orange Sour Cream Cake with a perfect balance of tangy citrus and creamy richness. By following these steps and tips, you’ll create a cake that’s not only beautiful to look at but also delectable with every bite. Enjoy your baking, and happy eating!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 390kcal | 20% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 0.35g | 1% |
| Sugar 60g | 61% |
| Fat | |
| Fat 10g | 12% |
| Saturated 4.87g | 16% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 90mg | 17% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.21mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 1.02mg | 1% |
| Vitamin E 0.38mg | 3% |
| Vitamin K 0.72ug | 1% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 10mg | 2% |
| Phosphorus, P 88mg | 7% |
| Potassium, K 90mg | 3% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 63g | - |
| * 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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