Orange Sour Cream Pound Cake Recipe

This moist and delicious Orange Sour Cream Pound Cake is surprisingly easy to make! The secret? Bringing your key ingredients to room temperature. This simple step ensures a light and fluffy texture that's perfect for breakfast or an afternoon treat. The bright citrus notes from the orange zest complement the rich sour cream beautifully, creating a flavor explosion in every bite. Get ready to impress your family and friends with this irresistible cake!

Prep Time 20 mins
Cook Time 75 mins
Calories 194.9 kcal
Protein 5g
Rating 4.0 (1 Reviews)
Orange Sour Cream Pound Cake 41

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Sour Cream Pound Cake

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How to Make Orange Sour Cream Pound Cake

  1. Bring 1 cup (2 sticks) of unsalted butter, 4 large eggs, and 1 cup sour cream to room temperature.
  2. Grease and lightly flour a 9x5 inch loaf pan or bundt pan.
  3. In a medium bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon baking soda. Set aside.
  4. In a large bowl, cream together the softened butter using an electric mixer on medium-high speed for about 30 seconds until light and fluffy.
  5. Gradually add 2 cups granulated sugar, 2 tablespoons at a time, beating on medium-high speed for about 6 minutes until very light and fluffy.
  6. Add 1 teaspoon vanilla extract and ½ teaspoon almond extract.
  7. Add the eggs one at a time, beating on low to medium speed for 1 minute after each addition. Scrape down the sides of the bowl frequently.
  8. Alternately add the dry ingredients and sour cream to the wet ingredients, beginning and ending with the dry ingredients. Beat on low speed just until combined. Be careful not to overmix.
  9. Gently fold in the zest of 2 large oranges into the batter.
  10. Pour the batter into the prepared pan and spread evenly.
  11. Bake in a preheated 325°F (160°C) oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

67g

Fat

24g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Southern Vegetarian Spring Recipes Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit Easy Holiday Event Kid Friendly Cakes Dietary Inexpensive Brunch Taste Mood 4 Hours Or Less