Orange Sour Cream Loaf Cake

I’ve been baking a lot of citrus breads lately. Since this bread has oranges in it, it’s perfectly acceptable to eat for breakfast, or a mid afternoon snack, or both. It’s simple to make, and it won’t last long – I guarantee it!

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 2 teaspoons orange zest
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 3 tablespoons orange juice
  1. Preheat oven to 350º. Grease and line a 9″ x 5″ x 3″ loaf pan with parchment paper.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt, set aside.
  3. In a large bowl, whisk eggs, vanilla, sugar, and zest. Add oil, sour cream, milk, and orange juice. Stir in the flour mixture, being careful not to over mix. Pour batter into prepared pan and bake for 50 minutes. Let cool on a wire rack, for 20 minutes, and remove from pan.
  • 1/2 cup confectioners sugar
  • 1 1/2 tablespoons orange juice
  1. In a large measuring cup, whisk the sugar and orange juice until smooth.
  2. When loaf is completely cool, drizzle the glaze over the cake.


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One Response to Orange Sour Cream Loaf Cake

  1. Old NFO says:

    I’ll stick with the lemon loaf… But that’s just me.

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