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Sour Cream Orange Cake

User Rating 5 Star Rating (1 Review)


Orange Sour Cream Cake

Orange Sour Cream Cake

Diana Rattray
Frozen orange juice concentrate gives this cake great orange flavor. Bake this orange cake in a Bundt pan or tube cake pan.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 ounces frozen orange juice concentrate, thawed
  • 8 ounces sour cream


Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan. Heat oven to 350°.

In a large mixing bowl, cream butter and sugar until light. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

In another bowl, combine the flour, salt, baking powder, and soda; sift once. With mixer on low, add dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with sour cream and orange juice and ending with the flour. Mix until well blended.

Spoon batter into the prepared baking pan. Bake for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of cake. Cool for 10 minutes in the pan on a rack. Turn out onto a cake plate and cool completely.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent!, Member lhorow

This cake was so easy to make, and it turned out wonderfully. I expected a more orangey flavor, but overall, it was a delicious dessert. It was so dense and moist, that it required no frosting. Everyone will love it!

2 out of 2 people found this helpful.

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