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Orange-Glazed Cake

 Orange-Glazed Cake
When I take a bite of this cake, it brings back marvelous memories from my childhood. Each luscious, moist piece of this dessert is bursting with orange flavor.—Deborah Forrest, Ocean Springs, Mississippi
12 ServingsPrep: 30 min. Bake: 40 min. + cooling


  • 2 medium oranges
  • 1 cup butter, softened
  • 1-3/4 cups sugar, divided
  • 3 eggs, separated
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 medium lemon


  • Grease and lightly flour a 10-in. fluted tube pan; set aside.
  • Finely grate the peel from the oranges; set aside. In a large bowl,
  • cream butter and 1 cup sugar until light and fluffy. Add egg yolks,
  • one at a time, beating well after each addition. Stir in reserved
  • orange peel. Combine the flour, baking powder, baking soda and salt;
  • add to the creamed mixture alternately with sour cream, beating well
  • after each addition.
  • In another large bowl, beat egg whites until stiff peaks form; fold
  • into batter. Transfer to prepared pan. Bake at 325° for 40-45
  • minutes or until a toothpick inserted near the center comes out
  • clean.
  • Meanwhile, squeeze juice from the oranges and lemon. In a small

2 of 2

Orange-Glazed Cake (continued)

Directions (continued)

  • saucepan, combine the juices with the remaining sugar. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until
  • mixture is reduced by half. Remove from the heat.
  • Cool cake for 10 minutes before inverting onto a wire rack. Cool 10
  • minutes longer. Place rack on waxed paper. Brush warm cake with
  • glaze. Yield: 12 servings.
Nutritional Facts: 1 slice equals 376 calories, 20 g fat (12 g saturated fat), 106 mg cholesterol, 381 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.