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Sour Cream Pound Cake
with Buttery Orange Syrup



  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Grated zest of two oranges
  • 1 cup sour cream, at room temperature


  • Grated zest of 1 orange
  • 1 1/2 cups fresh orange juice
  • 1 cup granulated sugar
  • 3 tablespoons butter


  1. Cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter and flour a 10-inch fluted tube or Bundt pan, and tap out the excess flour.
  2. Sift the flour, baking powder, baking soda and salt together; set aside.
  3. Beat the butter and sugar in a large bowl with a hand-held electric mixer on high speed until light and fluffy, about 3 minutes.
  4. Beat in the eggs, one at a time, then the vanilla extract and zest.
  5. On low speed, add the flour in 3 additions, alternating with 2 additions of sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan.
  6. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
  7. Syrup: Bring the orange zest, juice and sugar to a boil over medium-high heat and cook until reduced to a syrupy consistency, about 15 minutes.
  8. Remove from heat and whisk in butter, 1 tablespoon at a time.
  9. Transfer the cake to a wire rack and cool for 10 minutes.
  10. Drizzle syrup over pound cake when you serve.

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