Orange-Sour Cream Loaf Cake

Soft, Moist & Full of Flavor

There's something special about a homemade cake, especially one that's soft, moist, and bursting with fresh citrus flavor.

This Sour Cream Orange Cake is made with my homemade two-ingredient sour cream, fresh orange zest, and a rich, creamy orange glaze that drips beautifully over the top.

The sour cream gives this cake a wonderfully tender, moist crumb, while the orange zest adds a bright, refreshing citrus flavor.

This recipe is inspired by the traditional 1-2-3-4 cake concept: 1 cup of butter, 2 cups of sugar, approximately 3 cups of flour, and 4 eggs. I've made a few adjustments to create my own version, including adding sour cream and fresh orange zest.

If you prefer your cakes a little less sweet, I've also included my preferred sugar adjustment.

Recipe Details

• Prep Time: Approximately 20 minutes

• Bake Time: 45–60 minutes

• Oven Temperature: 350°F (175°C)

• Additional Resting Time: 10 minutes in the turned-off oven

• Yield: Approximately 2 loaf cakes — one 13-inch loaf and one standard 9 × 5-inch loaf, depending on pan capacity

Ingredients

For the Sour Cream Orange Cake

• 1 cup butter, softened

• 1½–2 cups granulated sugar (I prefer 1½ cups, but use 2 cups if you enjoy a sweeter cake)

• 1 tablespoon neutral-flavored oil

• 4 large eggs

• 3½ cups all-purpose flour

• 3 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1½ cups homemade sour cream

• 1½ cups milk

• 2 teaspoons vanilla extract

• 2–2½ tablespoons freshly grated orange zest

For the Orange Cream Glaze

• 2 cups confectioners' sugar (powdered sugar)

• 8–10 tablespoons heavy cream or milk, added gradually

• 1 tablespoon freshly grated orange zest

• A couple of pinches of salt

Instructions

Step 1: Prepare the Oven and Baking Pans

Preheat your oven to 350°F (175°C).

Grease and line your loaf pans with parchment paper, or prepare them using your preferred method.

This recipe makes enough batter for approximately one large 13-inch loaf pan and one standard 9 × 5-inch loaf pan, depending on their capacity.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, combine the softened butter and granulated sugar.

Cream the mixture until it becomes light and fluffy.

I prefer using 1½ cups of sugar because I don't enjoy overly sweet cakes. However, if you prefer a sweeter cake, you can use the full 2 cups.

Step 3: Add the Eggs and Oil

Add the eggs one at a time, beating well after each addition.

Once the eggs are incorporated, add 1 tablespoon of neutral-flavored oil and mix until combined.

Any neutral-flavored cooking oil you have available will work.

Step 4: Prepare the Dry Ingredients

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Sift the dry ingredients together to remove any lumps and distribute the raising agents evenly.

Set aside.

Step 5: Prepare the Wet Ingredients

In another bowl or measuring jug, combine the homemade sour cream, milk, and vanilla extract.

Mix until well combined.

The sour cream helps create a beautifully tender cake with a moist crumb.

Step 6: Combine the Wet and Dry Ingredients

Gradually incorporate the dry and wet ingredients into the butter mixture, alternating between them in thirds.

Begin with a portion of the dry ingredients, followed by a portion of the wet ingredients.

Continue alternating until everything is incorporated.

Mix gently, just until combined. Avoid overmixing, as this can affect the tenderness of your cake.

Step 7: Add the Orange Zest

Gently fold in 2–2½ tablespoons of freshly grated orange zest.

Fresh orange zest adds a wonderful citrus aroma and flavor throughout the cake.

Step 8: Bake the Cakes

Divide the batter between your prepared loaf pans, leaving enough room for the cakes to rise.

Place the pans in the preheated oven and bake at 350°F (175°C) for approximately 45 minutes to 1 hour, or until the cakes are fully baked.

Baking times may vary depending on your oven and the size of your loaf pans.

The smaller loaf may finish baking before the larger one, so check both cakes for doneness.

Insert a toothpick into the center of each cake. If it comes out clean or with a few moist crumbs, the cake is ready.

Step 9: Rest and Cool the Cakes

Once the cakes are baked, turn off the oven and allow them to sit inside for approximately 10 minutes before removing them.

Remove the cakes from the oven and allow them to cool completely.

Do not add the glaze while the cakes are still warm, as the heat will cause it to melt and become too thin.

How to Make the Orange Cream Glaze

Step 1: Combine the Ingredients

In a mixing bowl, combine the confectioners' sugar, freshly grated orange zest, and a couple of pinches of salt.

Step 2: Add the Cream

Gradually add the heavy cream or milk, mixing until smooth.

Start with a smaller amount and continue adding the liquid until you reach your desired consistency.

I generally use approximately 8–10 tablespoons of heavy cream, but you can adjust this depending on how thick or thin you prefer your glaze.

Step 3: Glaze the Cakes

Once the cakes have cooled completely, pour the orange cream glaze over the tops.

Allow the glaze to spread naturally and drip down the sides.

Let the glaze settle before slicing and serving.

Samantha's Baking Notes & Tips

1. Adjust the sweetness to your preference.

This recipe allows you to use between 1½ and 2 cups of sugar. My personal preference is 1½ cups because I find that it provides enough sweetness, especially when paired with the orange cream glaze.

2. Use homemade sour cream.

I make my own sour cream using just two ingredients. It's simple to prepare and works beautifully in this recipe.

3. Any neutral-flavored oil will work.

You don't need an expensive oil for this recipe. Use whichever neutral-flavored cooking oil you already have in your kitchen.

4. Use fresh orange zest.

Freshly grated orange zest provides a more fragrant citrus flavor than dried zest. Avoid grating too deeply into the white pith, which can taste bitter.

5. Avoid overmixing the batter.

Once the flour is added, mix only until the ingredients are incorporated. This helps maintain a tender cake texture.

6. Keep an eye on the smaller loaf.

Because this recipe makes two different-sized loaves, they may not finish baking at exactly the same time.

7. Allow the cakes to cool completely before glazing.

This helps the glaze maintain its creamy consistency and gives the cake that beautiful glazed finish.

Homemade Two-Ingredient Sour Cream

One of the ingredients that makes this cake special is my homemade sour cream.

If you've never made sour cream from scratch, I have a separate tutorial showing you how I prepare it using just two ingredients.

Homemade Two-Ingredient Sour Cream Recipe –

You can also watch the full sour cream tutorial on my YouTube channel, Samantha Stiell.

Watch My Homemade Sour Cream Tutorial On Youtube – https://youtu.be/siaRaJMi4K8?si=FnHKydduztAwAgzY

Watch Me Make This Sour Cream Orange Cake

Want to see how everything comes together?

Watch my step-by-step video, where I prepare this delicious Sour Cream Orange Cake from scratch, finish it with a creamy orange glaze, and show you the final texture.

Watch the Sour Cream Orange Cake Video – https://youtu.be/x3BZla_hClU?si=pi8FBvjEhQzETC22