This tasty treat is a quick and simple substitute for pumpkin pie. It requires little work but has lots of taste. If desired, top with whipped cream.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 10-inch tube pan |
Ingredients
- 3 cups sifted all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 3 cups white sugar
- 6 eggs, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon orange extract
- ¼ teaspoon almond extract
- 1 cup sour cream
Instructions
- 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.
- In a large bowl, cream together the butter and sugar until light and fluffy. It should be noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange and almond extracts. Blend in the flour mixture, alternating with the sour cream, until fully incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 minutes. Allow cake to cool on rack before removing from pan to cool completely.
Nutrition Facts
| Calories | 521 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 229 mg |
| Sugars | 50 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Cake is dense & delicious – my go-to for pound cakes.
This cake is delicious. Super easy. Followed the recipe exactly
“I made this for class and everybody said this was that they want me to make more for all their birthdays.”
I made this and it is heavenly ! The one change is I increased orange extract to one teaspoon. The cake is more like an angel food texture and taste than pound cake. Delicious !
Easy recipe to follow and everyone who ate a slice thought the cook did an excellent job. Half the cake was eaten in 4 hours. Thank you.
I use this recipe when making trifle. It is so delicious, it becomes part of every dessert until it’s all gone!
Absolutely delicious cake!! I put in lemon flavouring and added cocoa powder. Will definitely be making this again.
I don’t care what anyone says this recipe is spot on. I followed the ingredients to a tee and my cake came out delicious and moist. I did however combine the eggs and added all together though. I’m not a fan of confetti on cakes or in so I deleted that and just added my own icing without it. One last thing I used a Bundt pan because I love the shape and I made it for my niece. I asked her what kind of cake she wanted and she said pound cake with icing. This was the best and simplest recipe.
This recipe is absolutely awesome!
No changes made. This cake is incredibly good.
It is the best pound cake I had ever made….we all love it. I did add 1 teaspoon of vanilla and 1 teaspoon of almond….no orange. We love a very almond tasting sugar cookie so I tried this the second time I made this pound cake and we’ll never make it any other way. I also found LorAnn almond flavored oil to be superior and Nielsen-Massey vanilla to be the best.
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.
I baked this cake on Christmas morning, 2014. It was absolutely fantastic. I used the exact ingredients listed but chose to whip all of the eggs into the wet ingredients before folding in the flour mixture. I think the original method could easily lead to overmixing. The flavour was perfect, the texture nice and the whole house was filled with a wonderful fragrance of cake. I drizzled a thinned confectioners sugar icing over the cake and scattered Christmas candy sprinkles on top. Two days later the small remaining piece that I hid away is still fresh and moist. By the way,I baked it for exactly 70 minutes. That seemed to work perfectly with my oven. This cake would no doubt also be wonderful if prepared with different flavours. I’m thinking lemon extract and grated lemon rind, or even as a Rum Cake with rum syrup poured over it. Thank you Valerie Lynne, for a wonderful recipe.
I made this cake, And added dried cherries, Turned out great! Thanks:-]
very good cake – I used vanilla flavored greek yogurt instead of sour cream, and 1 teaspoon of vanilla extract instead of the the other extracts.
This cake was surprisingly delicious! I wasn’t sure about the 3 flavors together, but it was wonderful. Very moist, but still had the denseness that a pound cake should. Needed the full 70 minutes baking time, which was perfect. A definate keeper.
This is a wonderful pound cake….thank you. If some people feel there isn’t enough flavoring you can up the vanilla (only pure vanilla please). It is also keeps for days thanks to the butter and can be used in many different ways.
This recipe was just okay for me. I was looking for a dense and moist cake. I found this to be dense, but dry. I ended up poking holes all over the cake and pouring a glaze over the top.
Everyone LOVES this pound cake when I make it. I think I’ve made it 50 times in the last 4 years. It’s all my brother in law wants for Christmas every year. Hints: Make sure your ingredients are room temperature when you begin–the secret to all great pound cakes. Beat each egg 60 seconds when you add it. I decrease the cook time by 10-12 minutes–we like it a little gooey at the top. Yummy!
This cake is wonderful. It’s a nice change from your normal, vanilla pound cake. The different extracts really add a flavor twist! Kids love this!
great! very easy and not too sweet. I think you could try alot of different tings with this.