Ingredients
12
12 servings
- •3 cups all-purpose flour
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •0.25 teaspoon baking soda
- •3 cups white sugar
- •1 cup unsalted butter, at room temperature
- •6 large eggs, at room temperature
- •1 teaspoon vanilla extract
- •2 medium oranges, zested
- •1 cup sour cream, at room temperature
- •1.5 cups fresh orange juice
- •1 cup white sugar
- •1 medium orange, zested
- •3 tablespoons unsalted butter
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).
- Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
- Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
- While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.
Nutritional Facts
Per 12 servings
- Calories: 628
- Carbohydrate: 96g
- Fat: 25g
- Fiber: 1g
- Protein: 8g
- Sugar: 70g
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