Orange-Scented Buttermilk Cake Loaves Recipe

Name: Orange-Scented Buttermilk Cake Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 cups cake flour, sifted, plus more for dusting; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 2 sticks unsalted butter, softened; 2 cups granulated sugar; 1 1/2 teaspoons orange zest, finely grated; 4 (large) eggs, at room temperature; 1/2 cup sour cream, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/4 cups buttermilk, at room temperature; Confectioners' sugar, for dusting

Servings: persons

3 1/4 cups cake flour, sifted, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, softened
2 cups granulated sugar
1 1/2 teaspoons orange zest, finely grated
4 (large) eggs, at room temperature
1/2 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups buttermilk, at room temperature
Confectioners' sugar, for dusting

1
Preheat the oven to 350u00b0. Spray three 8-by-4-inch loaf pans (disposable are fine) with vegetable oil cooking spray, dust with flour and arrange them on a baking sheet.
2
In a medium bowl, whisk the cake flour with the baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle, beat the butter with the sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add the eggs one at a time, beating well between additions and scraping down the side of the bowl. Beat in the sour cream and vanilla. At low speed, beat in the dry ingredients in 3 additions, alternating with the buttermilk and beginning and ending with the dry ingredients; gently fold just until blended.
3
Scrape the batter into the prepared pans and smooth the tops; gently tap once to release any air. Bake the loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.
4
Transfer the loaves to a rack for 20 minutes, then turn them out onto the rack and set them right side up to cool. Dust with confectioners' sugar, slice and serve.

1868

kcal

Calories

120

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/4 cups cake flour, sifted, plus more for dusting, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Orange-Scented Buttermilk Cake Loaves falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Scented Buttermilk Cake Loaves

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