Sunshine Orange Drizzle Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 8
★★★★★
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Treat yourself to a burst of sunshine with this delightful Sunshine Orange Drizzle Cake. It's a bright and refreshing bake perfect for any occasion, bringing zest and flair to your dessert repertoire.

Ingredients for Sunshine Orange Drizzle Cake

Granulated sugar is essential for sweetness, balancing the tangy notes of the orange. Unsalted butter adds richness and ensures a soft texture. Make sure it's softened for easier creaming. Eggs provide structure and richness, while freshly squeezed orange juice and orange zest infuse the cake with a natural, vibrant citrus flavor. The all-purpose flour forms the cake's base, while baking powder and baking soda help it rise beautifully. A pinch of salt enhances all the flavors. The secret to an ultra-moist crumb is sour cream. Finally, for the glaze, powdered sugar combined with a bit more orange juice gives it a delightful finishing touch.

Tips & Tricks

  • Use freshly squeezed orange juice for the best flavor—store-bought just doesn't compare.
  • Room temperature ingredients blend more easily, so let the butter and eggs sit out for a bit before starting.
  • Zesting an orange is easier if you do it before juicing. Use a microplane for fine zest.

Serving Suggestions

This cake is delightful on its own, but for an extra special occasion, serve it with a dollop of whipped cream and a sprig of mint. To enhance the citrus theme, pair it with a scoop of lemon sorbet on the side.

Frequently Asked Questions

Can I use bottled orange juice instead of fresh?
Freshly squeezed juice provides the best flavor, but in a pinch, bottled juice can work. Just make sure it's 100% juice without added sugars.
What if I don't have sour cream?
Plain Greek yogurt is a great substitute for sour cream in this recipe.

Sunshine Orange Drizzle Cake Recipe Walkthrough

Start by preheating your oven to 350°F. This is a crucial step to ensure your cake bakes evenly. Then, grease a 9-inch round cake pan; it's your best friend for preventing sticky situations.

In a large bowl, cream together the sugar and butter until it's light and fluffy. This might take a few minutes, but it's worth the effort for a tender cake. Add the eggs one at a time, making sure to beat well after each addition. This helps incorporate air and makes the cake lighter.

Next, stir in the orange juice and zest. It's like adding magic to your batter—so fragrant and fresh! In another bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed.

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture; this method helps to prevent the batter from curdling and keeps it smooth.

Pour the batter into your prepared cake pan, smoothing the top with a spatula—it doesn't have to be perfect, but an even surface bakes more evenly.

Slide it into the oven and bake for 30-35 minutes. Check for doneness with a toothpick—it should come out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

While the cake cools, mix the powdered sugar with the orange juice until smooth to make your glaze. Once the cake is completely cool, drizzle the glaze over the top, letting it flow naturally for a pretty finish.

Why You'll Love This Recipe

  • A vibrant citrus flavor that wakes up your taste buds.
  • Moist and tender crumb thanks to the secret ingredient: sour cream.
  • Simple, straightforward steps that even a novice baker can follow.
  • A sweet, tangy glaze that adds just the right amount of sugary zing.

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup freshly squeezed orange juice
1 tablespoon orange zest
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1 cup powdered sugar
2 tablespoons orange juice (for glaze)

Step-by-step Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, cream together the sugar and butter until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the orange juice and zest.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, mix the powdered sugar with the orange juice until smooth and drizzle over the cooled cake.

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