Orange Sour Cream Cake
1 1/2 ccups all purpose flour
1 tspbaking powder
1/2 cbutter, room temperature
1 Tbsporange zest
1/2 corange juice, preferably fresh..i ended up not having enough fresh juice, as the oranges weren't real juicy, so i ended up putting about 1/2 tsp of orange extract and added enough water to make 1/2 cup
1/2 csour cream
1/2 csugar (granulated)
3 1/2 Tbsporange juice, preferably fresh...again i only had a tbsp, so added 2 tbsp water, and 1/2 tsp orange extract..
1 tsporange zest..i used this in the glaze to give more flavor, it is fine without it
How to Make Orange Sour Cream Cake
- Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together butter, sugar and orange zest until light. Add in eggs one at a time, and beat mixture until smooth and well-combined. Mix in one third of the flour mixture, followed by the sour cream. Mix in another third of the flour mixture, followed by the orange juice. Stir in all remaining flour, mixing until no streaks of dry ingredients remain.
- Pour into prepared pan.
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
While the cake is baking,whisk together glaze ingredients in a small bowl. Use a spoon to drizzle the glaze evenly over the cake. Allow glaze to soak in while cake cools.
Allow cake to cool completely before slicing.
This is a very moist, delicious little cake..I am going to double it the next time, and bake in a 13x9 cake pan..It's that good!