Ingredients

  • 110 grams butter, unsalted
  • 150 grams sugar, caster
  • 4 teaspoons orange zest
  • 2 large eggs
  • 115 grams sour cream
  • 60 milliliters orange juice fresh Bing or sour
  • 185 grams flour, all-purpose
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • powdered sugar for dusting

Directions

1. Preheat oven to 350*F/175*C/GM 4. Lightly butter 8" square baking pan and line bottom with wax paper, then lightly butter paper.
2. Beat together butter, sugar and zest in a large bowl with an electric mixer until creamy, about 2 minutes. Add eggs, 1 at a time, beating until just incorporated. Whisk in sour cream and orange juice, then add remaining ingredients, except confectioners sugar, whisking until just combined.
3. Transfer batter to baking pan and bake in middle of oven until golden and a wooden pick inserted in center comes out clean, about 30-40 minutes.
4. Cool cake in pan on a rack 10 minutes, then turn out onto rack. Discard paper and cool. Dust with confectioners sugar.

Notes
Serving Ideas:Original serves 8.


Categories
Cakes
Keywords
Cakes
MacGourmet downloadOrange Cake. To import, drag image to your MacGourmet recipe box.