Beth'S Pound Cake
A moist, flavorful pound cake featuring hints of vanilla, almond, and orange extracts, perfect for special occasions or a delightful afternoon treat.
Ingredients
Instructions
- Mix all ingredients except eggs until well combined.
- Add eggs one at a time, beating well after each addition.
- Pour batter into a greased Bundt pan.
- Bake at 375°F for 40 to 50 minutes until golden and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of oil. You can also substitute the sour cream with Greek yogurt for a tangy twist. If you want to enhance the orange flavor, add a tablespoon of orange zest to the batter. Make sure to mix the dry ingredients well before adding the wet ones to ensure a smooth batter. This cake is perfect for serving with a drizzle of Tammy Wilson'S Barbecue Sauce for a unique twist.
Serving Suggestions
This pound cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of Ice Cream Supreme for a delightful dessert. Pair it with fresh berries or a fruit compote for added flavor. It also complements a cup of coffee or tea perfectly, making it a great afternoon snack or dessert option.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Beth'S Pound Cake contains roughly 192 calories, with 1g protein, 4g carbohydrates, and 18g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cake mix for this pound cake?
Yes, you can use any flavor of cake mix, such as chocolate or vanilla, to create different variations of this pound cake. Just keep the other ingredients the same to maintain the texture and moisture of the cake.
What can I do if my pound cake sinks in the middle?
A sinking pound cake may result from overmixing the batter or opening the oven door too early. Make sure to mix just until combined and avoid opening the oven before the minimum baking time. If it sinks, try baking it a little longer or reducing the oven temperature slightly.
Can I make this recipe without eggs?
Yes, you can substitute eggs with unsweetened applesauce or a flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water equals one egg). This will make the cake vegan-friendly while still providing moisture and structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).