Best 3 Orange Sour Cream Pound Cake Recipes
**A Delightful Culinary Journey: Orange Sour Cream Pound Cake and Its Variations**
Indulge in a culinary adventure with the tantalizing Orange Sour Cream Pound Cake, a classic dessert elevated with vibrant citrus flavors. This moist and tender cake, boasting a golden-brown crust and a burst of zesty orange, is sure to be a hit at any gathering. Our journey doesn't stop there; we also present enticing variations that add a unique twist to this timeless recipe. Discover the decadent Chocolate Sour Cream Pound Cake, where rich chocolate and tangy sour cream create a harmonious blend. For a taste of tropical paradise, embark on the Coconut Sour Cream Pound Cake, where shredded coconut adds a delightful texture and nutty flavor. And for those who love a hint of spice, the Sour Cream Pound Cake with Cranberries and Walnuts offers a delightful combination of tart cranberries and crunchy walnuts, perfectly complemented by the smooth sour cream batter. Get ready to tantalize your taste buds with these extraordinary pound cake variations, each with its own distinctive charm.
ORANGE SOUR CREAM POUND CAKE
It seems like a lot of work, but it is really quite simple. The cake turns out very moist and tasty. It would make a fine breakfast bread. Bringing the key ingredients up to room temp really helps.
Provided by LilPinkieJ
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
- In a bowl stir together flour, baking powder and soda; set aside.
- In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
- Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
- Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.
Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 89.2, Carbohydrate 28.8, Fiber 0.5, Sugar 16.8, Protein 2.6
CHOCOLATE ORANGE SOUR CREAM POUND CAKE
At Christmas time we were always thrilled if we received a chocolate orange. If you coarsely chop one up and add it to this tender, buttery cake you end up with a cake that will be just as well received as a chocolate orange. You can marbleize this cake or leave it as a vanilla-orange batter, with the Chocolate Orange pieces, dotted throughout the cake. Not as heavy as a pound cake, but moist and delicious. I highly recommend.
Provided by MarieRynr
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F
- Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
- Melt the chocolate and set aside.
- Cream the butter and the sugar until fluffy.
- Beat in the eggs, sour cream, orange zest and extracts , blending well.
- Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
- Stir in the milk, and then fold in the chocolate.
- Remove 1/2 up of the batter and mix with the melted chocolate.
- Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
- Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
- Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
- Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.
ORANGE SOUR CREAM POUND CAKE W/ ORANGE GLAZE
The fresh orange juice and zest really add flavor to this cake. The glaze soaks down into the cake nicely! Enjoy!
Provided by Nancy Allen
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 14
Steps:
- 1. Using an electric mixer, cream butter and sugar until light and fluffy, approximately 10 minutes. Add eggs one at a time, beating just until yolk is incorporated after each addition.
- 2. Stir in orange juice and zest. Sift flour, whipped topping mix, baking powder, and baking soda together. Add alternately with sour cream, beginning and ending with flour mixture.
- 3. Pour into a greased tube (tube pan works best) or bundt pan. Bake at 325 1 hour or until tests done. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool on wire rack.
- 4. Glaze-Blend all ingredients together thoroughly in a measuring cup to pour. Place cake on a plate and pour glaze slowly all over cake.
Tips:
- Use room temperature ingredients for best results.
- Cream the butter and sugar together until light and fluffy to incorporate air into the batter, resulting in a tender crumb.
- Gradually add the eggs one at a time, beating well after each addition to prevent the batter from curdling.
- Add the dry ingredients in three additions, alternating with the sour cream and orange juice to prevent overmixing.
- Stir in the orange zest for a burst of citrus flavor.
- Bake the cake at 325°F (165°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving for a moist and flavorful dessert.
Conclusion:
Orange Sour Cream Pound Cake is a delightful treat that combines the classic flavors of citrus and sour cream in a moist and tender cake. With its bright orange color and zesty flavor, this cake is sure to impress your family and friends. Whether you're looking for a special occasion dessert or a simple afternoon snack, this recipe is sure to satisfy your sweet tooth.
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