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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

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  • 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

520.7 calories; 7.1 g protein; 74.9 g carbohydrates; 142.1 mg cholesterol; 229.4 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2011
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. Read More
(50)

Most helpful critical review

Rating: 2 stars
08/29/2002
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. Read More
(24)
31 Ratings
  • 5 star values: 22
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/08/2011
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. Read More
(50)
Rating: 2 stars
08/29/2002
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. Read More
(24)
Rating: 5 stars
08/13/2003
Wonderful cake. Lots of flavor. My kids and my husband loved it. I did too!! Read More
(23)
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Rating: 5 stars
12/21/2007
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! Read More
(17)
Rating: 5 stars
09/25/2004
Very nice dense cake. Will definately make this again. It gets the workmates seal of approval!! Read More
(10)
Rating: 5 stars
04/29/2003
This is the best pound cake I ve ever had. Made it Christmas day and it was a huge hit with the family. The orange extract gives it an added boost. I ll be making this again in the future. Read More
(10)
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Rating: 5 stars
12/05/2002
This is hands down the best pound cake I've ever had.....I'll be making this a lot in the future! Read More
(9)
Rating: 3 stars
04/16/2006
Good cake. Much too sweet though I would recommend using a little less sugar. The flavor is pretty casual so serve the cake with something else like ice cream or strawberries. Read More
(8)
Rating: 4 stars
08/29/2002
This is a very good cake. Goes well with coffee or tea. Read More
(8)