English Pound Cake Recipe - Allrecipes.com
English Pound Cake Recipe
  • READY IN hrs

English Pound Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

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 More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Aug 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.

 
Aug 13, 2003

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

 
Dec 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!

 
Sep 25, 2004

Very nice, dense cake. Will definately make this again. It gets the workmates seal of approval!!

 
Apr 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.

 
Dec 05, 2002

This is, hands down, the best pound cake I've ever had.....I'll be making this a lot in the future!

 
Apr 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.

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 64.2 g
  • 21%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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