Orange Sour Cream Loaf Cake Recipes

SOUR CREAM ORANGE CAKE

Steps:

• Sift flour, baking powder, baking soda and salt.
• Cream butter and sugar until very light and fluffy.
• Beat in egg yolks and rinds.
• Sift dry ingredients into creamed mixture, alternating with sour cream.
• Do not overbeat.
• Beat egg whites until stiff but not dry.
• Fold in with a rubber spatula.
• Oven 325.
• well greased Bundt or tube pan.
• Bake approximately 1 hr.
• Cool 10 minutes and then turn cake onto a plate with a rim.
• Orange Syrup.
• Combine:.
• 1/2 cup orange juice, fresh.
• 2 tablespoons lemon juice.
• 1/2 cup white sugar.
• Bring to a boil and simmer about 3 mins.
• Slowly pour hot syrup over cake, allowing time for it to soak it.

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 LOAF CAKE

Steps:

• Preheat oven to 350F/180C.
• Line a 9 x 5 x 3-inch baking pan with parchment paper.
• In a bowl, sift flour together with salt, baking powder, baking soda, and keep aside.
• In a different bowl, add eggs, vanilla, sugar, orange zest, and beat until combined. Add oil, sour cream, milk, orange juice, and beat well.
• Add the dry to the wet ingredients and mix well but for few seconds, over mixing will result in dry cake.
• Pour the batter into the previously prepared baking pan, bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Remove the loaf cake from the pan and place on cooling rack.
• When cool pour the glaze and let it sit for 5 minutes before cutting the loaf in slices.
• Making the glaze:
• Mix the glaze ingredients together until it comes to a pouring consistency. Pour the glaze over the cool cake.

ORANGE SOUR CREAM POUND CAKE

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.

ORANGE LOAF CAKE

Steps:

• In a large bowl, combine the dry ingredients. Add oil and orange juice; beat until smooth. In another bowl, beat egg whites until stiff peaks form. Fold into orange juice mixture. Coat a 9x5-in. loaf pan with cooking spray; dust with flour. Pour batter into pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. Dust with confectioners' sugar.