Ingredients
Scale
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour (sifted)
- 1/4 teaspoon baking soda
- 8 oz. sour cream
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups confectioners sugar, sifted (for glaze)
- 1/4 cup orange juice, preferably fresh squeezed (for glaze)
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
- Beat butter at medium speed with an electric mixer for about 2 minutes until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
- Combine flour and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Stir in orange zest, vanilla, and almond extracts.
- Spoon batter into prepared pan. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack with a paper towel underneath for 10 to 15 minutes. Pour orange glaze (mix confectioners sugar and orange juice until smooth) slowly over the top, allowing it to drip down sides. Let cool completely before serving.
Notes
For maximum orange flavor, use fresh orange zest and juice. The cake is best served the day it’s made but keeps well covered at room temperature for up to 3 days. For a lighter texture, ensure all ingredients are at room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 50
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 1
- Protein: 6
- Cholesterol: 120