Sour Cream Orange Cake

Sour cream orange cake is perfectly simple and easy to make dessert. It’s one of those grandma-used-to-make kinds of cake that has stood the test of time and never fails to impress.

Ingredients;

• 3/4 cup (170g) softened to room temperature butter
• 1 cup (200g) white granulated sugar
• 1/4 cup (61g) sour cream optional
• 3 large eggs
• 1/2 to 1 tsp. (2 to 5ml) of orange extract optional
• 1/2 cup orange juice 118ml
• 1 1/2 Tbsp. to 2 Tbsp. orange zest 9 to 12g
• 1 1/2 cups (192g) of cake or all-purpose/plain flour
• 1 1/2 tsp. (6g) baking powder
• 1/2 tsp. (2g) table salt

Instructions;

1. Preheat the oven to 350 F/176 C.
2. In a large bowl cream together the butter and sugar with a mixer. Add the eggs and sour cream and blend those in.
3. Add the orange juice, orange extract, and orange zest and blend those in. Put the mixer away.
4. Sift together the flour, salt, and baking powder into the batter. Do half of it first, then stir and fold the dry ingredients into the batter.
5. Then add the rest. You can also whisk the dry ingredients in a bowl first if you don’t have a sifter. The orange cake batter will be complete.
6. Grease a 5×9 inch bread pan or a round cake pan with butter or shortening, and then flour it. Pour the cake batter into the pan. Bake the cake for 45 to 60 minutes until a toothpick comes out clean when inserted.
7. After the cake comes out of the oven allow it to cool in the pan for 15 minutes. Then remove it from the pan and allow it to cool completely on a wire rack. Cut and serve the cake or drizzle a glaze on top.