Why not try out this Orange Sour Cream Cake for a quick and easy dessert. Made with pantry staples and the addition of fresh orange zest for bursting flavour. Great served on it’s own, with whipped cream, ice cream or even Homemade Lemon Curd.

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Using zest in baked goods brings so much flavour! Cakes like the Orange Tunisian Cake and the Lemon Pistachio Cake are just bursting with fresh flavour because of the citrus. This cake is no exception even with the very few easy ingredients and easy baking method. A little citrus goes a long way!

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Why You’ll Like This Cake

• Difficulty – This is a super easy snacking cake to make. From start to finish it will be ready in just over 30 minutes!
• Taste – This cake has a soft and light texture and is even a little spongy and has a light orange flavour.
• Serving – I cut this cake into 12 squares, but you could easily cut them larger or even smaller.

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Ingredients

• Flour – All purpose flour is used for this cake.
• Baking powder – Baking powder is used as a leavening agent.
• Salt – Just regular table salt will help enhance the flavours.
• Butter – Unsalted butter at room temperature.
• Eggs – Large eggs at room temperature.
• Sugar – I used granulated white sugar.
• Orange zest – I added orange zest from two oranges.
• Vanilla extract – Vanilla extract is used to boost flavours.
• Sour cream – I used regular sour cream to add to a little tartness of the cake as well as adding moisture.

NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
2. Combine dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Combine sugar and orange zest – Combine the sugar with the orange zest. Using your finger tips, combine the zest completely into the sugar.
4. Cream butter and sugar – In the bowl of your electric mixer, beat the butter and sugar on high speed until pale and fluffy, about 3-4 minutes. Add eggs, one at a time, and mix in until incorporated into the batter. Add vanilla and mix until combined, just about 20 seconds.
5. Add flour and sour cream – Using a wooden spoon, stir in half of the flour mixture into the wet ingredients. Stir just until combined and there are no lumps. Add sour cream and stir until combined. Fold in remaining flour. Don’t over mix. Pour this batter into your prepared pan.
6. Bake – Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted in the centre comes out with just a few crumbs.
7. Cool – Remove from oven and place on a wire rack to cool completely.
8. Cut and serve – Cut into squares and can be stored in the fridge for up to three days or in the freezer for a month.

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Recipe Tips

• Make sure to combine sugar with zest – it’s really important to combine the zest withe sugar. This will really infuse the flavours and enhance the cake. Otherwise, the orange flavour won’t really come through in the cake.
• Use room temperature ingredients – Room temperature eggs and butter work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
• Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
• Use the correct baking pan size – I used an 8 x 8 inch baking pan for this cake. I recommend sticking to this size pan. If you use a pan that’s larger, the cake will be flatter. Alternatively, if you use a smaller baking pan, the cake may not bake through the centre.

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Substitutions

Cakes are baked and tested using very specific ingredients and measurements. Often, there are very few substitutions you can make to yield the same results as the recipe creator states. So, for this recipe, there are very few changes that I would recommend. Below, are the only changes I would recommend to yield the same results.

• Sour cream – You can easily use equal amounts of Greek yogurt or buttermilk.
• All purpose flour – You can use cake flour, just omit the baking powder if you do.
• Orange zest – For a flavour change you can use either lemon zest or lime zest.

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Storage

• At room temperature – This cake needs to be served at room temperature. You can store it at room temperature in and airtight container up to three days.
• Store in the refrigerator – You can also keep this cake in an airtight container up to five days. It’s important to remove it from the fridge and bring it to room temperature before serving.
• In the freezer – This cake can be stored in the freezer up to one month. Bake the cake according to instructions and leave to cool completely. Wrap in freezer proof plastic wrap and store in the freezer up to one month. Before serving, remove from freezer and allow to freeze completely.

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Frequently Asked Questions

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