Orange Sour Cream Pound Cake
Delight your taste buds with this irresistibly moist and zesty Orange Sour Cream Pound Cake, a perfect blend of buttery richness and vibrant citrus flavor. This classic dessert uses sour cream to achieve its tender crumb, while fresh orange juice and zest infuse every bite with a bright, tangy twist. The recipe is simple yet elegant, featuring a balance of pantry staples like all-purpose flour and granulated sugar alongside fresh ingredients for a homemade touch. Baked to golden perfection in a bundt pan, this cake is ideal for special occasions or everyday indulgence. For an extra touch of sweetness, finish it with a dusting of powdered sugar. Whether served alongside morning coffee or as a stunning dessert centerpiece, this citrus-flavored pound cake is guaranteed to impress! Perfect for keywords like "moist pound cake recipe," "easy orange cake," and "citrus dessert ideas."
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, at room temperature
- 2 cups Granulated sugar
- 4 count Eggs, large
- 1 cup Sour cream
- 0.25 cup Orange juice, freshly squeezed
- 2 tablespoons Orange zest, finely grated
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt pan or spray it with a non-stick baking spray. Set the pan aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate before adding the next.
Reduce the mixer speed to low and alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the orange juice, orange zest, and vanilla extract, using a rubber spatula to ensure the batter is smooth and well mixed.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with only a few crumbs attached.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
5384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.8 g | 336% | |
| Saturated Fat | 158.6 g | 793% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 720.3 g | 262% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 437.8 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 534 mg | 41% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
