Orange Sour Cream Poppy Seed Cake
A delightful and citrusy cake combining the rich texture of sour cream with the zesty brightness of orange and the crunch of poppy seeds.
Servings: 12 servings
Ingredients
Ingredients
- 12 tablespoons unsalted butter at room temperature
- 1.5 cups granulated sugar
- 3 extra-large eggs at room temperature
- 4 tablespoons orange zest
- 3 tablespoons fresh orange juice
- 1.25 cups sour cream
- 2.5 cups cake flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 3 teaspoons poppy seeds
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch cake pan by greasing it.
- Step 2: In a large mixing bowl, cream the butter until light and fluffy, then gradually add the sugar and beat until pale and airy.
- Step 3: Add the eggs one at a time, mixing well after each addition, then mix in the orange zest and juice.
- Step 4: Add the sour cream and mix until just combined.
- Step 5: In a separate bowl, whisk together the cake flour, baking powder, baking soda, kosher salt, and poppy seeds.
- Step 6: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Step 7: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Step 8: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Hand Mixer
- 9x13 inch Cake Pan
Notes
Store any leftover cake in an airtight container at room temperature for up to three days, or freeze for up to three months.