Ketchup With That

  • Ketchup With That Kitchen
  • Blog
  • Recipe Index
  • About
  • Contact

Orange Sour Cream Pound Cake

June 29, 2015 Mary Leave a Comment

Jump to Recipe

Orange Sour Cream Pound CakeThere are never enough ‘I love you’s.’ ~Lenny Bruce

 Everyone should have a good pound cake recipe in their collection, and this one to consider.

It is dense – like a good pound cake should be – and stores well.

This variation uses sour cream and a small bit of leavening, with some orange zest for flavor. You can adapt the flavorings to fit what suits you.

It’s simple, and makes a great base for a Strawberry White Chocolate Cheesecake Trifle.

Bake one up for someone you love.

Orange Sour Cream Pound Cake
Print
Orange Sour Cream Pound Cake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
This pound cake is dense and flavorful with the addition of sour cream and orange zest.
Servings: 1 loaf
Author: Mary Gillespie
Ingredients
  • 1 cup / 250 ml butter at room temperature
  • 1-1/2 cups / 375 ml sugar
  • 4 eggs
  • 1/2 cup / 125 ml sour cream
  • 1 tablespoon / 15 ml orange zest
  • 2 cups / 500 ml all-purpose flour
  • 1/2 teaspoon / 2.5 ml baking soda
  • 1/2 teaspoon / 2.5 ml baking powder
  • 1/2 teaspoon / 2.5 ml salt
Instructions
  1. Preheat oven to 325 degrees F (163 degrees C).
  2. Grease a 9x5-inch (23x13-cm) loaf pan, and line the bottom with parchment paper.
  3. In large mixing bowl, beat butter until light. Add sugar (about 1/3 at a time) beating well after each addition so that sugar is fully incorporated into butter.
  4. When all the sugar has been added, the butter should be light and airy.
  5. Add eggs one at a time, beating after each addition until each egg is mixed in.
  6. Add sour cream and orange zest.
  7. In separate bowl, stir together flour, baking soda, baking powder and salt.
  8. Add flour mixture to butter mixture, gently mixing in until no flour is visible. The batter will be thick.
  9. Scoop batter into prepared pan and bake for approximately 60 minutes. The top should be golden brown.
  10. Remove cake from oven and let cool in pan for 5 minutes. Loosen sides, then remove from pan and let cake cool completely on a rack. Remove parchment paper from bottom of the cake before serving.
Recipe Notes

It's best to use eggs at room temperature. Remove eggs from the fridge one hour before preparing the cake if you can. The warmer eggs will incorporate better with the butter.

baking, cake

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Featured Posts

Crispy Tofu

Meatless Monday: Easy Crispy Tofu

Lentil Barley Salad with Lemon Thyme Vinaigrette

Meatless Monday: Lentil Barley Salad with Lemon Thyme Vinaigrette

One pot pasta and lentils

Meatless Monday: One Pot Pasta and Lentils

Pumpkin Seed package

Anytime Great Pumpkin Dessert

Meatless Monday: Beet salad with Cranberry, Walnuts and Maple Roasted Garlic Dressing

Hoisin Tofu

Hoisin Tofu

Hot Black Bean Taco Dip

Hot Black Bean Taco Dip

lumberjack doing a cartwheel

Lumberjack Squares

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Looking for a recipe?

Privacy Policy

Copyright © 2025 · Ketchup With That