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English Pound Cake

English Pound Cake

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Valerie Lynne

A dense pound cake with 3 flavors - vanilla, orange and almond.

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Original recipe yields 14 servings

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Nutrition

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  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 64.2g
  • 21%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the sour cream, vanilla, orange and almond extracts. Add eggs one at a time, alternating with flour mixture, beating well after each addition. Pour batter into prepared 10 inch tube pan.
  3. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

naples34102
34
11/8/2011

This pound cake recipe is a classic and because of that, it's common. It's the standard, really, for pound cakes - 3 c. each sugar and flour, a cup of butter, 6 eggs, 1/4 tsp. each of baking soda and salt, 8 ozs. of sour cream or cream cheese and flavoring, usually vanilla. Make enough of them and you’ll have this recipe down pat. So as a tried and true recipe there was no question it was a good one - and of course it was. It's moist, buttery rich, with a compact and tender crumb. This recipe differs from the classic in that, like some other pound cake variations, it uses different flavorings. But it also deviates from the conventional and preferred creaming and mixing technique, which I chose to adhere to: cream the butter and sugar till light and fluffy, a good few minutes. Add the eggs one at a time, beating well after each addition. Add in the flavoring. Add the flour alternately with the sour cream, in thirds, beginning and ending with the flour. That method, unless you OVERBEAT the batter or bake the cake too long, all but guarantees a perfect result. I have to say the three flavors of extract didn't move me, although it seemed to be a good fit for the "Funfetti Cake" I made by adding 1/3 c. of colored sprinkles to the batter. In this cake it was a good fit, but I prefer a simple, vanilla-flavored pound cake by adding 1 T. of vanilla. Still, the basic recipe is the modern-day standard by which any variations come from, so it can be prepared confidently.

julie
23
8/29/2002

this cake needs more flavor - the "crust" is delicious, but the middle is tasteless. i know that doesn't make sense, but everyone in my family said the same thing.

DEL BROWN
21
8/13/2003

Wonderful cake. Lots of flavor. My kids and my husband loved it. I did too!!