Sour Cream Orange Pound Cake

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springfield70 13

"This cake is rich, moist and bursting with orange flavor. Top with a scoop of vanilla ice cream before drizzling with syrup."
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2 h 12 servings yields 10" Bundt Pan
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

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  1. Preheat oven to 325 degrees. Grease and flour a 10" Bundt pan.
  2. Sift flour, baking powder, baking soda and salt together; set aside.
  3. Beat butter and sugar in large bowl with electric mixer until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time, and then beat in vanilla and zest.
  4. On low speed, add flour in 3 additions, alternating twice with sour cream (begin and end with flour).
  5. Beat until smooth, scraping side of bowl with rubber spatula. Spread evenly in prepared pan.
  6. Bake about 1-1/4 hours, or until a tester inserted in the center of the cake comes out clean. Cool on rack 10 minutes, then unmold.
  7. Make syrup while cake is cooling:
  8. In a small saucepan, bring zest, juice and sugar to a boil over medium-high heat. Cook 15 minutes until syrupy. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.