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Orange Cake

February 7, 2012

The winter months in Florida are the reason we live here and the citrus we can enjoy from our own yards.  And many of our friends share their different varieties as well when ours are not doing as well.  These oranges were a gift from a friend with plenty of oranges this year so many orange recipes are being made in my kitchen.  The natural sweetness in citrus cake is light and airy yet rich with flavor.

Orange Cake


  • 1/2 C. Unsalted Butter (softened)
  • 3/4 C. Sugar
  • 4 t. Orange Zest (grated)
  • 2 Lg. Eggs
  • 1/2 C. Sour Cream
  • 1/4 C. Fresh Orange Juice
  • 1 1/2 C. All-Purpose Flour
  • 1 t. Baking Powder
  • 1/2 t. Salt
  • 1/2 t. Baking Soda
  • Confectioners Sugar (for dusting)

(See below for Orange Glaze-optional)


  1. Preheat oven to 350 degrees; butter an 8″ sq. pan and line with parchment paper; butter the paper as well
  2. Beat butter, sugar and zest in a large bowl until creamy with an electric mixer; add eggs one at a time beating until just incorporated
  3. Whisk in the sour cream and orange juice; add the flour, baking powder, salt and baking soda and whisk until thoroughly combined
  4. Pour batter into pan and bake about 30-40 minutes (toothpick inserted in center will come out clean_
  5. Remove from oven and cool cake on rack for 10 minutes/turn out onto rack
  6. Let cool completely and then set on serving plate/cover with Orange Glaze and/or Confectioners Sugar; decorate with oranges or orange zest

Orange Glaze (optional)

Ingredients and Preparation

  • 1 C. Confectioners Sugar
  • Fresh Orange Juice
  • 2 T. Freshly Grated Orange Zest

Mix 1 C. Confectioners sugar with 1 T. Orange Juice (may need more sugar or juice depending on consistency.  Spread over the cake and garnish with oranges and orange zest (or both)

(Serves 9)

Recipe from Gourmet

Citrus Recipes

2 Comments leave one →
  1. February 8, 2012 11:45

    I can almost smell it! Looks great.

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