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Orange Sour Cream Cake

User Rating 2.5 Star Rating (2 Reviews)


Thanks to Miz Suzi for sharing this cake recipe. The orange cake is topped with a citrus and honey glaze.

Cook Time: 50 minutes

Total Time: 50 minutes


  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1 tablespoon orange rind, grated
  • 1 cup sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 8 ounces sour cream
  • 1/3 cup orange juice
  • 1 cup finely chopped pecans or walnuts
  • Topping, below


Cake: Preheat oven to 350°.

Blend shortening, salt and 1 tablespoon orange rind together. Gradually cream in sugar and then add eggs one at a time, beating well after each addition. Sift dry ingredients into creamed mixture alternating with sour cream and orange juice, mixing until smooth after each addition. Add chopped nuts then pour into a greased and floured bundt cake pan.
Bake 45 to 50 minutes. Cool 10 minutes; remove from pan.


  • 2 tablespoons honey 1/2 cup orange juice 1 tablespoon orange rind 2 tablespoons lemon juice
Topping: Heat honey, orange juice, orange rind, and lemon juice. Using pastry brush, spread warm honey mixture on top of warm cake.
Suzi's Note: This is a delicious cake. Good alone, or with cool whip or ice cream. I keep any leftovers in the refrigerator, covered with saran wrap. Shared by MIZ SUZI


User Reviews

Reviews for this section have been closed.

 4 out of 5
Give it a chance, Member airen21

I didn't notice the one-star review until I already had the cake in the oven, but I'm glad I gave the recipe a chance. I substituted butter for the shortening and yogurt for the sour cream. The cake smelled delicious and orange-y while cooking, but the previous reviewer was right, the cake alone had very little flavor (if anything it tasted mildly like baking soda, ick). However, the topping, which is clearly not intended as a glaze as assumed by the earlier reviewer, makes a world of difference. I used a whole cup of freshly squeezed orange juice instead of a half cup and reduced the mixture by half over medium to high heat. The result is a liquid-y syrup that, when painted over all of the surfaces of the cake, soaks into the top layer of the cake and adds the perfect amount of orange flavor. For those who really want a strong orange flavor, I would certainly encourage adding orange extract and/or additional zest in the batter, but my family enjoyed it as is. With the topping, the cake lost the ""off"" flavor and retained its perfect pound cake texture.

3 out of 3 people found this helpful.

See all 2 reviews

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