Orange Sour Cream Pound Cake

There 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.

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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.