Orange Sour Cream Pound Cake Recipe

Name: Orange Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 3 egg whites; 1/2 light sour cream; 1 1/2 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon baking soda; 1 cup sugar; 1/2 teaspoon vanilla; 2 teaspoons orange zest; 1/2 teaspoon almond extract

Servings: persons

1/2 cup butter
3 egg whites
1/2 light sour cream
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon vanilla
2 teaspoons orange zest
1/2 teaspoon almond extract

1
Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
2
In a bowl stir together flour, baking powder and soda; set aside.
3
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.
4
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.
5
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.

699

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1/2 cup butter, 3 egg whites, 1/2 light sour cream, 1 1/2 cups all-purpose flour, and more.

Yes, Orange Sour Cream Pound Cake 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 Sour Cream Pound Cake

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