Home » Blog » Orange Sour Cream Cake

Orange Sour Cream Cake

5 from 2 votes

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.

Orange cake square on a plate.
Orange Sour Cream Cake

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!

Orange cake squares on a baking rack.
Orange Cake Squares

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.
Orange cake squares on a baking rack.
Orange Cake Squares

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.

Ingredients to make Orange Sour Cream Cake.
Ingredients to make Orange Sour Cream Cake

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.

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.
Orange cake squares on a baking tray.
Orange Cake Squares

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.
Close up of an orange cake square.
Orange Zest Cake Squares

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.
Orange cake squares stacked in a pile.
Orange Sour Cream Cake Squares

Frequently Asked Questions

What is orange zest?

Orange zest is the coloured outside portion of the peel. It has a lot of flavour and can be used in baked goods as well as cooking seafood and many other dishes. 

Why do you use parchment paper in baking?

Parchment paper helps prevent baked cakes from browning on the bottom too quickly. It also help prevent the cake from sticking to the pan and getting the cake out easily.

Orange cake squares on a baking rack.
Orange Sour Cream Cake Squares

Tunisian Orange Cake

Why not dive into a little bit of North African flavours with this gluten free almond Tunisian Orange Cake!
Check out this recipe
Tunisian Orange and Almond Cake on a tray.

Orange Pecan Streusel Muffins

Bring some sunshine into your kitchen table with these Orange Pecan Streusel Muffins. A muffin loaded with pecans, cinnamon, and orange zest for a fresh pop of flavour. Make them for your next weekend brunch.
Check out this recipe
close up of the orange pecan stursel muffins

Dried Cranberry Loaf Cake

This delicious Dried Cranberry Loaf Cake is packed full of seasonal flavours. A quick bread made with dried cranberries, orange juice and orange zest for bursting flavours. It's great to put on a Christmas breakfast or brunch table.
Check out this recipe
close upf of the dried cranberry loaf cake


Orange cake squares stacked in a pile.
Print Recipe Pin Recipe

Orange Sour Cream Cake

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Brunch, Dessert
Cuisine: North American
Keyword: citrus dessert, oranges
Servings: 12 cake squares
Calories: 187kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 Cup butter at room temperature
  • 2 large eggs
  • 3/4 Cup granulated white sugar
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Instructions

  • Preheat oven to 350 degrees F. Grease and line with parchment paper a 8 x 8 inch baking tin. Set aside.
  • Sift together the flour, baking powder and salt. Set aside.
  • Combine the sugar with the orange zest. Using your finger tips, combine the zest completely into the 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.
  • 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.
  • 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.
  • Remove from oven and place on a wire rack to cool completely.
  • Cut into squares and can be stored in the fridge for up to three days or in the freezer for a month.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Orange Sour Cream Cake
Amount Per Serving (1 serving)
Calories 187 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 51mg17%
Sodium 205mg9%
Potassium 33mg1%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 286IU6%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on August 25th, 2023
Photo of author

About Julia Pinney

More Posts by this author.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.