Orange & Sour Cream Cake

A loaf cake is a simple yet delicious teatime treat, perfect with a coffee for a little pick-me-up. It’s also a pretty accessible foray into the world of baking; the ingredients are simple store cupboard and fridge items and it doesn’t require too much icing expertise or pastry know-how. This one has been adapted from a recipe for lemon and yoghurt cake, taking the same principles of citrus and dairy and applying them here. Feel free to substitute plain yoghurt instead of the sour cream and indeed lemons for the oranges of course.


  • 300g plain flour
  • 2 tsp baking powder
  • ½ tsp sea salt
  • 300ml tub soured cream
  • 200g caster sugar (or other granulated sugar)
  • 3 large eggs, preferably free-range or organic
  • Finely grated orange zest from 1 orange
  • ½ tsp vanilla extract
  • 125ml vegetable oil (or other flavourless oil)

Soaking liquid for cake

  • Freshly squeezed juice from 1 ½ oranges
  • 70g caster sugar

For the final glaze (optional)

  • 140g icing sugar
  • Freshly squeezed juice from ½ orange


  1. Preheat the oven to 170°C Fan, 350°F, Gas Mark 5
  2. Line a 2lb loaf tin with a greaseproof paper liner or grease the tin well and line the bottom with baking paper. 
  3. In a bowl add the flour, baking powder, and salt and stir together.  In another bowl, whisk together the sour cream, eggs, sugar, orange zest, and vanilla extract until smooth. Add the dry ingredients into the wet ingredients before carefully folding in the vegetable oil into the cake mix.
  4. Pour the cake mix into the prepared tin and bake for about 50 minutes, or until toothpick placed in the centre of the loaf comes out clean.
  5. Remove from the oven, place on a wire rack and allow the cake to cool in the tin for about 10 minutes
  6. While the cake is cooling, put the orange juice and caster sugar into a small pan and heat on the hob until the sugar is dissolved.
  7. Pierce the cake with a toothpick in several places before carefully spooning over the orange and sugar liquid, allowing it to soak into the cake.
  8. For the glaze (if using), combine the icing sugar with the orange juice in a bowl, mixing together until smooth. Simply pour over the cake on a wire rack with a baking tray underneath
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