Orange Sour Cream Pound Cake

27 February 2014

46 Comments

poundThere are few things easier to make than a pound cake. (Few things better to make, for that matter). And you can find pound cake just about anywhere. But that doesn’t mean pound cake isn’t blogworthy. Far from it. Like a blank canvas, the basic equal-proportion pound cake recipe is a worthwhile place for bakers to riff and create tasty new treats. And this recipe is a perfect example of how a few substitutions and/or additions to the traditional pound cake can make something entirely new (and good).

pound8pound7This recipe uses most of the equal proportion of flour, sugar and egg, but then splits the fat between butter and sour cream. This adds more tang while keeping a rich flavor. Meanwhile, that tang is enhanced by a little orange zest. Topped with two different citrus-sugar glazes, you suddenly have a very rich cake, but with a tangy and slightly acidic core that keeps you coming back for another bite. If you find basic pound cake a bit cloying, this type of recipe is a good place to play.

Pound5pound4Carolyn adapted the recipe from “Sweet” by Valerie Gordon. Sweet is a solid cookbook by a well-known pastry chef / confectioner. Beyond the recipes, the photos are beautiful. Our sons, drawn by the photos and the thought that “maybe Mom will make some of this for us” gave Carolyn the cookbook for Christmas. Smart kids.

pound3pound2The original recipe suggests using tangerines, and you can substitute them in the recipe, just adjust for the size of the fruit. But since we have Cara-cara oranges growing here at the farm, we chose to use what we have. The sweet / tart oranges and their very flavorful zest made for a delicious cake. And the boys did get their wish, Mom made them a cake from her Christmas book. There were smiles all around.

pound1Orange Sour Cream Pound Cake:

(Adapted from Valerie Gordon)

Notes Before You Start:

  • No notes, this is a riff on pound cake, start baking!

What You Get: A good riff on traditional pound cake, with brighter flavor.

What You Need: A ring or bundt pan. A stand mixer helps. No other special equipment required.

How Long? 2-3 hours, with only about 30 minutes of active time. This is a big cake, so the cooking takes a while. Weekend dish.

Ingredients:

Cake:

  • 3 cups (15 oz.) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 sticks (8 oz.) butter, softened
  • 3 cups (1 pound 5 oz.) sugar
  • 6 large eggs
  • 1 cup (8 oz.) sour cream
  • 2 tablespoons grated orange zest (from about 4 oranges)
  • 1 teaspoon vanilla extract

Glaze:

  • 1/2 cup (4 oz.) fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/2 cup (1 3/4 oz.) granulated sugar
  • 2 cups (9 oz.) confectioners’ sugar, sifted

Assemble:

Cake:

  1. Place a rack in the center of the oven and heat the oven to 325 degrees. Meanwhile, cost the inside of a ring, tube or bundt pan with nonstick spray or butter, making sure to coat all the inner surfaces.
  2. Sift together the flour, baking soda and salt into a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and a hand mixer), cream the butter at medium speed until light and fluffy, 2-3 minutes.
  4. Add the sugar to the butter and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture, 1 cup at a time, mixing well after each addition. Scrape down the sides of the bowl occasionally, as you mix.
  5. Mix the sour cream, orange zest and vanilla together in a small bowl. Add to the batter and mix until smooth. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the oven for 45 minutes, then rotate the cake and bake for an additional 30 minutes, or until the top of the cake is cracked and golden brown, or a toothpick or cake tester inserted into the middle of the cake comes out clean. When done, remove the cake from the oven and cool, in the pan, on a cooling rack for 45 minutes.
  6. Invert the cake onto a cooling rack over a baking sheet, to catch any glaze.

Glaze:

  1. For the first glaze mix 1/4 cup of the orange juice, the lemon juice and the granulated sugar in a small bowl. Using a pastry brush, paint the entire surface of the cake with the glaze. Use all the glaze. Make sure the cake is completely cool before applying the second glaze.
  2. For the second glaze, whisk together the confectioners’ sugar and the remaining orange juice in a small bowl. Let sit a room temperature for 10 minutes.
  3. Pour the glaze very slowly over the top of the cake, so it drips all around the cake. Let the glaze set on the cake, uncovered, for at least 20 minutes. Serve.

46 thoughts on “Orange Sour Cream Pound Cake”

  7. Oh. My. Word. I have to admit, I have my great-grandmother’s pound cake recipe and I’ve never even looked sideways at a different recipe. But this might have me convinced to deviate from the conventional. That glaze looks divine! Hubby doesn’t like citrus in his desserts, so I’d have the whole thing for me, which is just as well – more for me!

    Reply

  10. This sounds divine. I have never really made any of my pound cake recipes because of all the butter that most call for. I like that the butter is paired up with sour cream here, and that orange zing must be so good!

    Reply

  12. You are raising some very smart children. I respect a kid who would buy his mother a recipe book in hopes of future treats.

    As for this cake, YUM!! I’ve been putting a lot of citrus in my baking over the past year, and this looks like another new favourite. Besides, what’s not to love about pound cake?

    Reply

    • Maybe too smart for their own good…;-)

      But the cake really is worth making. And it seems that citrus in dessert is making something of a (welcome) comeback. A fun place to play…

      Reply

  13. How delightful to see a recipe for pound cake that isn’t dairy-free, grain-free, or vegan! Sometimes, you just want a pound cake to be a pound cake, you know?

    Reply

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