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Orange Vanilla Sour Cream Pound Cake
The Sugar Coated Cottage

Orange Vanilla Sour Cream Pound Cake

5 from 3 votes
Orange Vanilla Sour Cream Pound Cake. Moist, tender, buttery, orange and vanilla pound cake. Topped with vanilla orange cream cheese glaze.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 1 -10" cake
Course: Dessert
Ingredients Method

Ingredients
  

  • CAKE:
  • 3 cups cake flour
  • 1/2 tsp baking powder
  • 1 cup butter room temperature
  • 3 cups sugar
  • 6 eggs room temperature
  • 1 cup sour cream room temperature
  • 1 Tbsp vanilla bean paste or seeds from one vanilla bean
  • 1 Tbsp orange juice
  • 2 Tbsp orange zest
  • GLAZE:
  • 1 8 oz package of cream cheese room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla paste or extract
  • 1 Tbsp orange juice
  • 1 Tbsp orange zest
  • GARNISH optional:
  • Candied orange slices
  • Sprinkles
  • 2 Tbsp milk

Method
 

  1. Pre heat oven to 325 degrees F
  2. Oil and flour 10 inch tube pan
  3. Put flour and baking powder in medium bowl and set aside.
  4. In bowl of mixer cream the butter.
  5. Add the sugar and mix until pale yellow and fluffy.
  6. Add in the sour cream, mix until combined.
  7. Add in the eggs, vanilla, orange juice and zest, mix until well combined.
  8. With mixer on low slowly add in the flour mixture, mix until well combined.
  9. Pour batter into tube pan and bake for 1 hour and 20 minutes.
  10. Remove from oven and let cool completely.
  11. Remove from pan.
  12. GLAZE:
  13. In bowl of mixer with paddle attachment add in the cream cheese and whip about 30 seconds.
  14. Add in the sugar and mix until well combined.
  15. Add in the vanilla, orange juice, orange zest and mix until all combined.
  16. ASSEMBLY:
  17. Place cake on cake plate or stand.
  18. Spoon glaze onto top of cake and gently nudge towards the edges of cake with back of spoon so it drips down slightly.
  19. If using, arrange orange slices on top and add sprinkles.

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