Sour Cream Orange Cake

Orange pound cake
MargoeEdwards / Getty Images
  • 70 mins
  • Prep: 20 mins,
  • Cook: 50 mins
  • Yield: 16 servings
Ratings (4)

Skip the mix and bake this sour cream orange cake from scratch. It's easier than you think!

Frozen orange juice concentrate gives this cake its great flavor and the sour cream contributes to its fabulous texture. Bake this orange cake in a Bundt pan or tube cake pan.

What You'll Need

  • 1/2 cup butter (room temperature)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3 cups/13 1/2 ounces all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 ounces frozen orange juice concentrate (thawed)
  • 8 ounces sour cream

How to Make It

  1. Heat oven to 350 F.
  2. Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan.
  3. In a large mixing bowl with an electric mixer, beat the butter and sugar until light (about 3 to 4 minutes).
  4. Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla.
  5. In another bowl, combine the flour, salt, baking powder, and soda; whisk to blend thoroughly.
  6. With the mixer on low, add the dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with the sour cream and orange juice and ending with the flour. Mix until well blended.
  1. Spoon the batter into the prepared baking pan.
  2. Bake in the preheated oven for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of the cake.
  3. Cool the cake for 10 minutes in the pan on a rack. Turn it out onto a cake plate and let it cool completely before slicing.
Nutritional Guidelines (per serving)
Calories 251
Total Fat 13 g
Saturated Fat 6 g
Unsaturated Fat 4 g
Cholesterol 80 mg
Sodium 473 mg
Carbohydrates 30 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)