The Mailbox: Orange sour cream cake

Teri Mena



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Orange sour cream cake

Prep time: 35 minutes

Cook time: 1 hour, 5 minutes

Serves 12

Karen Hoberg of Rancho Murieta was looking for a sour cream pound cake recipe that she received from the mom of a friend she knew years ago. The cake had an orange glaze drizzled over the top and was baked in a Bundt pan.

This recipe comes from Connie David of Citrus Heights. She found it in a Redbook magazine over thirty years ago. It may be a match for Hoberg.



2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3 egg whites, room temperature

1 cup butter, room temperature

1 cup sugar

3 egg yolks

1 tablespoon orange peel

1/2 cup chopped walnuts

1 cup sour cream


2/3 cup orange juice

1/2 cup sugar


For cake: Heat oven to 325 degrees. Generously grease and flour a 9-inch Bundt pan and set aside.

Sift flour, baking powder, baking soda and salt together into a bowl. Set aside.

Beat egg whites in another bowl until stiff. Set aside.

In a large bowl, beat butter and sugar until fluffy. Beat in egg yolks, beating well and scraping bowl occasionally. Stir in peel and nuts. Add 1/3 of the dry ingredients and half of the sour cream. Beat at medium speed. Add remaining dry ingredients and sour cream; beat well. Fold in egg whites. Pour into prepared Bundt pan.

Bake 1 hour. Cool on rack 10 minutes.

For glaze: Combine juice and sugar in a small saucepan, heat to boil. Boil 2 to 3 minutes. Remove from heat.

Remove cake from pan and spoon glaze over cake.