Sour Cream Orange Cake

4.45 from 9 votes

Bursting with tangy sweetness, our easy Sour Cream Orange Cake has a moist, velvet-like coffee cake crumb and a bright citrus flavor!

Course Dessert

Cuisine American

Keyword orange bundt cake, orange cake, sour cream orange cake

Prep Time 10

Cook Time 45

Cooling Time 1

Total Time 1 55

Servings slices

Calories 416kcal

Author Aubrey

Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan. Set aside.
In a small mixing bowl, sift together the cake flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 1-2 minutes. Add the eggs, one at a time, mixing until just combined after each addition. Mix in the sour cream, orange zest, and orange juice until smooth.
On low speed, mix in the dry ingredients until combined, scraping down the bowl with a rubber spatula as needed. Spoon the batter into the prepared bundt pan and spread it evenly so that the top is smooth.
Bake for 40-45 minutes, or until the cake is a light golden brown and starting to pull away from the sides. Insert a cake tester halfway between the wall of the pan and the tube. If it comes out clean, the cake is done.
Remove the cake from the oven and let it cool on a wire rack for 45 minutes to 1 hour. Carefully flip the bundt pan onto a serving platter, and remove it so the cake is now inverted.
When the cake is almost cooled, make the glaze. Whisk the powdered sugar, orange juice, honey, and orange zest together in a medium mixing bowl. (Add more powdered sugar to thicken, or more orange juice to thin the glaze.)
Drizzle the glaze over the top of the cake, letting it run down the sides. Cut the cake into slices and devour.

If you don't have cake flour on hand, you can substitute 2 ¼ cups of all-purpose flour + ¼ cup of cornstarch.