Sour Cream Orange Cake
This sour cream orange cake from Moosewood cookbook is moist, flavorful, and oh-so-delicious! Pair it with your morning coffee, or as an after dinner dessert.
Ingredients
Cake
- 1 1/2 cups butter, softened
- 1 3/4 cups sugar
- 4 eggs, large at room temperature
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- 3 cups unbleached white flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sour cream*
Optional Syrup
- 1/4 cup fresh squeezed orange juice**
- 3 tablespoons orange liqueur
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
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Lightly grease bundt or tube pan. Preheat oven to 350F. Sift dry ingredients together in a bowl and set aside. Cream together butter and sugar until light fluffy in an electric mixer. Next, add in eggs, one at a time. Stir in citrus zest and vanilla. Now, gently using a spatula add in dry ingredients and sour cream, alternating between dry ingredients and sour cream, starting and ending with dry ingredients.
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Bake in oven for 55-60 minutes, or until a toothpick comes out clean from the center. Let cool and invert onto serving platter.
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To make optional syrup melt orange juice, lemon juice, sugar and liqueur over medium heat until it starts to boil. Simmer for 2-3 minutes. Pour syrup over the cooled cake before serving.
Recipe Video
Recipe Notes
*You can substitute sour cream with yogurt in this recipe.
** You can also substitute blood orange in place of orange for the zest and freshly squeezed juice in this recipe, or any sweet citrus if you'd like to experiment.