Orange Buttermilk Loaf Cake
This tangy Orange Buttermilk Loaf Cake is moist and tender and bursting with fresh orange flavor! If you're an orange lover, this loaf cake needs to make your baking list!
Servings: 12 servings
Calories: 221kcal
Ingredients
- 1 1/2 cups cake flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (one stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 1/2 tsp. orange zest, finely grated
- 1 tsp. vanilla extract
- 1/2 cup buttermilk, room temperature
Instructions
- Preheat oven to 350 degrees. Spray the Nordic Ware 75th Anniversary Braided loaf pan or a 9x5-inch loaf pan generously with nonstick cooking spray with flour.
- In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well until combined after each and scraping down the sides of the bowl as needed. Add the sour cream, orange zest and vanilla until well combined. Turn the mixer to low and add 1/3 of the flour mixture, followed by half of the buttermilk, then another third of the flour mixture, the remaining buttermilk and then the remaining 1/3 flour mixture, just until blended. Do not overmix.
- Scrape the batter into the prepared pan. Tap the pan on the counter gently once or twice to release any air bubbles. Bake for 35-40 minutes or until a cake tester inserted in the middle of the cake comes out with just a few crumbs. Place on a baking rack for 15 minutes to cool before turning out onto the rack to cool completely. You can serve plain or dusted with confectioners' sugar or with fresh whipped cream, if desired.
Notes
For this recipe, make sure your eggs, sour cream and buttermilk are all at room temperature and your butter is softened.
Make sure to spray you loaf pan generously with nonstick baking spray with flour for easy removal.
Everyone's oven temperature differs a bit, so if your loaf is still not fully cooked after 35-40 minutes, keep baking until a cake tester inserted in the middle of the cake comes out mostly clean, with just a few crumbs. Your baking time will differ if you use a different size pan.
I like to let my loaf cool in the pan for about 15 minutes before turning it out onto a rack to totally cool.
You can serve the loaf plain or dusted with confectioners' sugar, or with fresh whipped cream.
Nutrition
Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 136mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg