ORANGE SOUR CREAM POUND CAKE
Orange Sour Cream Pound Cake is a perfectly simple, easy-to-make dessert. Use fresh oranges when you make this citrus glaze pound cake recipe!
Provided by Chrissie (thebusybaker.ca)
Categories Dessert
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
- Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
- Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
- Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
- Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
- Add the orange zest and beat on high speed until combined.
- Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
- Carefully scrape the batter into the loaf pan you've prepared.
- Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
- When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
- Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
- Whisk together the powdered sugar and orange juice and zest until the desired consistency is reached. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or orange juice (1/2 teaspoon at a time) until the desired consistency is reached.
- Drizzle the glaze over the cake once it has cooled completely and decorate with a few orange slices.
- Slice and serve .
Nutrition Facts : ServingSize 1 serving, Calories 421 kcal, Carbohydrate 52 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 135 mg, Sodium 157 mg, Fiber 1 g, Sugar 37 g
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
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
ORANGE POUND CAKE
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
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.
ORANGE CREAM CHEESE POUND CAKE
This is another recipe I've had for years and won several baking contests with. It is very easy and VERY good, especially if you like orange.
Provided by Sherrybeth
Categories Dessert
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese together until smooth and creamy.
- Add the sugar, one cup at a time and blend well.
- Add 2 eggs; then one cup flour and blend until mixed.
- Add 2 more eggs; then another cup of flour and blend until mixed.
- Add last 2 eggs and last cup flour and blend well.
- Add salt, orange extract and orange peel and blend until well mixed.
- Grease and flour a bundt pan and pour cake dough into bundt pan.
- IN A COLD OVEN, place the cake pan and turn oven on to 300 degrees.
- Cook for 2 hours or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 620.6, Fat 32.4, SaturatedFat 19.6, Cholesterol 187.6, Sodium 303.7, Carbohydrate 75.1, Fiber 0.9, Sugar 50.6, Protein 8.1
MARBLE SWIRL POUND CAKE
A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.
Provided by shirleyo
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
- Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
- Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g
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