Sour Cream Pound Cake with Blood Orange Glaze

Sour Cream Pound Cake with Blood Orange Glaze
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Calories 495 cals
Total Fat 21 g
Cholesterol 14 mg
Dietary Fiber 0 g
Sodium 190 mg
Protein 5 g
Total Carbohydrate 70 g

Prep Time: 20 Minutes

Time to Table: 2 Hours 15 Minutes

Serves: 16


  • 1 1/2 cup unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 3 cups cake flour, sifted
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup Daisy Sour Cream
  • 2 tablespoons vanilla extract
  • 1 1/2 cups powdered sugar
  • 3 tablespoons fresh blood orange juice


Preheat the oven to 325 degrees. Liberally spray a 12 cup Bundt pan with non-stick cooking spray. In the bowl of a stand mixer, add the butter and sugar. Mix for 3-4 minutes on high speed until very pale yellow and fluffy. Add the eggs, one at a time, combining well after each addition and scraping down the sides of the bowl as needed. Turn the mixer down to its lowest speed, and slowly add the flour into the batter in two increments. Then add the salt and baking powder. Be careful not to over beat. Add in the sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer. Pour the batter into the Bundt pan. Bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes and then invert the cake onto a serving plate for at least an hour or until the cake is cool to touch. In a medium bowl, whisk the confectioner’s sugar and orange juice together until smooth and pourable. Drizzle over the cooled cake. Decorate as desired. Let set for 10 minutes before serving.


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