Irresistible Orange Sour Cream Pound Cake Recipe
Welcome to my recipe for the best-ever Orange Sour Cream Pound Cake! As a chef specializing in British cuisine, I know a thing or two about creating desserts that will make your mouth water. This pound cake is made with fresh orange zest and juice, making it the perfect citrusy treat for any occasion.
The combination of orange and sour cream might seem unusual, but trust me, it works wonders. The sour cream adds a delicious tanginess while also keeping the cake super moist. And let’s not forget about the orange glaze! It’s the perfect finishing touch to this already decadent dessert.
But don’t just take my word for it. Give this recipe a try and see for yourself why this Orange Sour Cream Pound Cake will quickly become your new favorite dessert. So roll up your sleeves, grab your measuring cups and spoons, and let’s get baking!
Why You’ll Love This Recipe
Are you in the mood for something sweet and citrusy? Look no further than this Orange Sour Cream Pound Cake recipe. This cake is so delicious, it’s sure to become a family favorite. Here are some reasons why you’re going to fall in love with this recipe.
First and foremost, this cake is super moist – a quality that’s often hard to find in a pound cake. But the secret ingredient of sour cream ensures that this cake stays moist for days after it’s made. Secondly, with its bright orange zest and fresh orange juice, this cake is packed with citrusy flavor.
Moreover, this pound cake recipe is extremely versatile. You can make it as a plain bundt cake or turn it into an Orange Glazed Bundt Cake by simply drizzling some orange glaze over the top of the cooled cake. The glaze adds an extra punch of citrus flavor and also helps to keep the cake moist.
This recipe only requires simple pantry staples like flour, sugar, butter, and baking soda – which means you can whip up this delicious cake even when you don’t have time for a grocery run. It’s perfect for those times when unexpected guests stop by or when you want to surprise your family with a special treat.
Finally, one of the best things about this recipe is how easy it is to make. Even if you’re new in the kitchen or never baked a pound cake before, you’ll do just fine thanks to these easy-to-follow instructions. And with a prep time of just 20 minutes, this dessert comes together quickly and easily.
So go ahead – give this Orange Sour Cream Pound Cake a try! Trust us; you won’t regret it!
Ingredient List
Get ready in your kitchen with these basic ingredients to make the best ever Orange Sour Cream Pound Cake.
This recipe requires:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients:
- 2 sticks unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 cup light sour cream
- 3 tablespoons fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon vanilla extract
For Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh blood orange or orange juice
- 1 tablespoon blood orange or orange zest
Note: This recipe can be made with other citrus fruit flavors such as lemon or cranberry. Use the same amount of juice and zest to create Lemon Sour Cream Pound Cake or Cranberry Orange Pound Cake. You can also try with old-fashioned sour cream, cream cheese, or cake flour for a richer taste.
The Recipe How-To
Follow along as I guide you through the steps to create this deliciously moist and tangy Orange Sour Cream Pound Cake.
Step 1: Prep
Before we begin, make sure to preheat your oven to 350°F (175°C). Lightly grease or spray a 10-cup bundt pan with non-stick cooking spray, and dust it with flour. This will help the cake release easier from the pan.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 2 teaspoons of baking powder. Set aside.
Step 3: Mix The Wet Ingredients & Sugar
Using an electric mixer, cream together 2 sticks (1 cup) of unsalted butter at room temperature and 1 1/2 cups of granulated sugar until light and fluffy – this should take about 5 minutes.
Add in 3 large eggs, one at a time, beating well in between each addition. Then add in one tablespoon of orange zest and 1 teaspoon of vanilla extract, beating until fully combined.
Reduce speed to low and gently mix in the dry ingredients mixture from step 2, alternating with adding in 1 cup of sour cream (light is okay) to produce a moist crumb.
Step 4: Pour Into The Pan
Pour half of the batter into the prepared bundt pan. Use a rubber spatula or spoon to evenly distribute the batter across the pan. Tap the bottom of the pan against your counter or table to release any trapped air bubbles before adding in the remaining batter.
Spread out the rest of the batter, taking care not to push it down into any crevices, and smooth out any bumps using a spatula.
Step 5: Bake
Bake for 50-60 minutes or until a skewer or toothpick comes out clean when inserted into the center of the cake.
Step 6: Rest, Remove From Pan & Cool
Let it cool in the pan for 10 minutes before gently using a flat knife to loosen any edges that might have stuck. Carefully flip the cake over onto a wire rack or plate to cool completely.
Step 7: Add Orange Glaze & Serve!
Now you can create the orange glaze while the cake cools, and drizzle it over the fully cooled and rested cake. Serve as is with some optional suggestions, or enjoy it on its own!
Substitutions and Variations
Looking to change up this classic Orange Sour Cream Pound Cake recipe? Here are some substitutions and variations to try out:
– Lemon Sour Cream Pound Cake: Swap the orange juice and zest for lemon juice and zest, and use light sour cream instead of regular. Add a fresh citrus glaze on top for a bright, tangy flavor.
– Cranberry Orange Bundt Cake: Add 1 cup of chopped cranberries to the batter along with the orange zest and juice. Top with a festive orange glaze for a delicious holiday treat.
– Blood Orange Pound Cake: Use blood oranges instead of regular oranges for an even richer, more vibrant color. You can also add a splash of vanilla extract to complement the complex, sweet-tart flavor.
– Cream Cheese-Filled Orange Cake: Make two batches of this cake recipe, then bake them side by side in two separate pans. Spread cream cheese frosting in between the two layers for an indulgent, layered dessert.
– Old Fashioned Sour Cream Pound Cake: Replace the orange juice with a blend of lemon and lime juice, and use all-purpose flour instead of cake flour for a denser texture. Serve plain or topped with fresh berries and whipped cream.
No matter how you choose to modify this recipe, be sure to experiment with different flavors until you find your perfect pound cake!
Serving and Pairing
The orange sour cream pound cake is the perfect addition to any afternoon tea party, family gathering or as an indulgent dessert for yourself. Serve it with a hot cup of tea, coffee or a refreshing glass of cold milk.
To elevate the flavors of this pound cake, pair it with fresh berries such as strawberries, blueberries or raspberries. You can also try drizzling the cake with homemade raspberry sauce for a more decadent and fruity twist.
Another popular pairing is to serve the orange sour cream pound cake with whipped cream or vanilla ice cream with a side of citrus fruit salad. Not only does this add a sweet contrast to the dense and buttery taste of the cake, but it also makes for a colorful and impressive dessert display.
For those looking for a bit more spice, you can swap out the orange zest and juice for blood oranges and add a pinch of cinnamon or nutmeg. This adds depth and complexity to the cake while still maintaining its lightness and super-moist texture.
No matter how you choose to serve it, this orange-scented cake will be sure to delight your taste buds and leave you craving for just one more slice.
Make-Ahead, Storing and Reheating
The orange sour cream pound cake is a delicious and versatile dessert that can be made a few days in advance, making it perfect for entertaining. It also freezes well, allowing you to enjoy a slice (or two!) whenever the craving strikes.
To make ahead and store the cake, let it cool completely on a wire rack before wrapping it tightly in plastic wrap. You can also double wrap it in foil for added protection. Store at room temperature for up to 2 days or in the fridge for up to 5 days.
If you’d like to freeze the cake, wrap it tightly in plastic wrap and then foil. Make sure to label the cake with the date so that you remember when you froze it. The frozen cake will last up to 3 months in the freezer.
When ready to serve, allow the cake to thaw at room temperature for a few hours or overnight if it’s frozen. Once thawed or if stored in the fridge, you can reheat individual slices in the microwave for about 20 – 30 seconds or until warm. You can also reheat the entire cake by placing it uncovered in a preheated oven at 325°F (165°C) for about 10-15 minutes.
Note: If adding glaze, be sure to add it only after reheating or it’ll melt and ruin the look and texture of your cake. And as with any leftovers, always exercise caution when consuming refrigerated or frozen foods beyond their recommended storage times.
Tips for Perfect Results
When it comes to baking a cake, there are a few things that can make all the difference between a dry and crumbly disaster and a perfectly moist, fluffy delight. Here are some tips to help you achieve delicious results with this Orange Sour Cream Pound Cake recipe:
1. Room Temperature Ingredients: Make sure all of your ingredients, especially the butter and eggs, are at room temperature. This allows them to mix properly and emulsify, creating a smooth batter that will bake evenly.
2. Sifting Dry Ingredients: Sift the baking powder, baking soda, and flour together before mixing them with the wet ingredients. This will ensure that there are no clumps of baking powder or soda in your batter, ensuring an even rise while baking.
3. Beating the Butter and Sugar: Cream together the butter and sugar for 4-5 minutes. The sugar crystals work to aerate the mixture which creates tiny pockets of air that create leavening in the cake creating an overall lighter texture.
4. Acid for Moisture: Adding just a touch of acid such as orange juice or sour cream into the mix helps cultivate moisture which is essential for creating super moist cakes!
5. Don’t Overmix: Once you add the dry ingredients, do not overmix. Overmixing adds in extra air which can lead to airy or rubbery textured cakes!
6. Grease Your Pan Well: Make sure your cake pan is well greased before pouring in your batter. This will prevent sticking and ensure a seamless release when it’s time to take out the cake.
By following these simple tips you will be on your way to making a perfectly moist and delicious Orange Sour Cream Pound Cake every single time!
Bottom Line
The Orange Sour Cream Pound Cake Recipe is a must-try for all cake lovers. From its sweet and tangy citrus taste to its super moist texture, this cake will not disappoint.
As I have shown throughout this article, this recipe is easy to follow and can be customized to suit your preferences. From adding different fruit zests to serving with your favorite toppings, the possibilities are endless.
So why not impress your family and friends by showcasing your baking skills with this best ever orange pound cake recipe? With its delicious aroma wafting through your kitchen, it will be hard for anyone to resist.
I am confident that once you try this recipe, it will become a household favorite. So what are you waiting for? Go ahead and give it a try. Your taste buds will thank you.
Orange Sour Cream Pound Cake Recipe
Ingredients
- 1/2 cup butter
- 3 egg whites
- 1/2 light sour cream
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup sugar
- 1/2 teaspoon vanilla
- 2 teaspoons orange zest
- 1/2 teaspoon almond extract
Instructions
- Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
- In a bowl stir together flour, baking powder and soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
- Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
- Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.