For the best flavor, use high-quality extracts. A splash of lemon zest can also brighten the flavor. Room temperature ingredients are essential for a smooth and even batter. To ensure even baking, use an oven thermometer to verify the oven temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
English Pound Cake
-
PREP TIME20 mins
-
COOK TIME1 hrs 10 mins
-
TOTAL TIME1 hrs 30 mins
-
SERVING12 People
-
VIEWS99
Experience the timeless allure of our English Pound Cake, a symphony of vanilla, orange, and almond, baked to a golden perfection. This cake boasts a wonderfully dense crumb and a rich, unforgettable flavor profile, making it the perfect centerpiece for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate75 g
-
Cholesterol142 mg
-
Fiber1 g
-
Protein7 g
-
Saturated Fat13 g
-
Sodium229 mg
-
Sugar50 g
-
Fat22 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan. Ensure every nook and cranny is coated for easy release. (5 minutes)
02
StepIn a medium bowl, whisk together the sifted flour, baking soda, and salt. This ensures even distribution of the leavening agents. Set aside. (3 minutes)
03
StepIn a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This crucial step incorporates air for a tender crumb. (7 minutes)
04
StepAdd the eggs, one at a time, beating well after each addition. This allows each egg to emulsify properly into the batter. Stir in the vanilla, orange, and almond extracts. (5 minutes)
05
StepGradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. (8 minutes)
06
StepPour the batter into the prepared tube pan and spread evenly. (2 minutes)
07
StepBake in the preheated oven for 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, tent it loosely with foil. (70 minutes)
08
StepLet the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. (15 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Lori Reynolds
Jun 27, 2025I found that baking the cake for an additional 10 minutes resulted in a perfectly golden crust.
Dino Batz
Apr 29, 2025The instructions were very clear and easy to follow, even for a novice baker like myself.
Arianna Medhurst
Dec 13, 2024This cake is absolutely divine! The orange and almond extracts really elevate the flavor.
Enola Macgyver
Jul 12, 2024I substituted lemon extract for the orange, and it was equally delicious!
Hipolito Williamson
Jun 1, 2024My family devoured this cake in one sitting! It's so moist and flavorful.