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
Total TimePrep: 30 min. Bake: 40 min. + cooling
- 2 medium oranges
- 1 cup butter, softened
- 1-3/4 cups sugar, divided
- 3 large eggs, separated
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 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 in the center comes out clean.
- Meanwhile, squeeze juice from the oranges and lemon. In a small 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.