Recipe information
Total Time
1 1/2 hours
Yield
Makes 8 servings
Ingredients
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
4 teaspoons finely grated fresh orange zest
2 large eggs
1/2 cup sour cream
1/4 cup fresh orange juice
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Confectioners sugar for dusting
Preparation
Step 1
Preheat oven to 350°F. Lightly butter an 8-inch square baking pan and line bottom with wax paper, then lightly butter paper.
Step 2
Beat together butter, sugar, and zest in a large bowl with an electric mixer until creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Whisk in sour cream and orange juice, then add remaining ingredients (except confectioners sugar), whisking until just combined.
Step 3
Transfer batter to baking pan and bake in middle of oven until golden and a wooden pick inserted in center comes out clean, about 30 to 40 minutes.
Step 4
Cool cake in pan on a rack 10 minutes, then turn out onto rack. Discard paper and cool. Dust with confectioners sugar.
