• Cooking Time: 120
  • Servings: 12
  • Preparation Time:



  • 1 cup butter, no substitutes
  • 3 cups granulated sugar
  • 3 cups sifted cake flour
  • ¼ teaspoon baking soda
  • 6 large eggs
  • 1 (8-ounce) carton sour cream
  • 1 teaspoon pure vanilla
  • ¼ cup frozen orange juice concentrate
  • ½ cup water


  • Beat butter at medium speed with an electric mixer, about 3 minutes or until creamy.
  • Gradually add sugar, beating at medium speed 5 to 7 minutes.
  • This should be a light lemon yellow mixture.
  • Sift together flour and soda.
  • Add to the butter mixture 1/3 at a time.
  • This batter will be very thick.
  • Separate eggs. Add egg yolks, one at a time, to the batter.
  • Add sour cream and vanilla also to the batter.
  • Beat the egg whites until stiff. Fold into the batter.
  • Spoon into a greased and floured 10-inch tube pan or a 12-cup bundt pan.
  • Bake at 300 degrees for 2 hours or until a wooden pick inserted in the center comes out clean.
  • While cake is baking; Combine water and frozen orange juice concentrate in a small bowl. Stir until combined and concentrate is melted.
  • Remove cake from oven and cool in a pan on a wire rack for 10-15 minutes.
  • Slowly drizzle the orange juice mixture over the still warm cake.
  • Let rest for 5 minutes. Remove from pan and cool completely on a wire rack.

Categories: Cake  Dessert  Oven  Sweet 
© 2006-2017 BakeSpace, Inc. All Rights Reserved