English Pound Cake Recipe

Name: English Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter, room temperature; 3 cups white sugar; 6 eggs, room temperature; 1/2 teaspoon vanilla extract; 1/4 teaspoon orange extract; 1/4 teaspoon almond extract; 1 cup sour cream

Servings: persons

3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon almond extract
1 cup sour cream

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
2
Sift together the flour, baking soda and salt. Set aside.
3
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.
4
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.

1649

kcal

Calories

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups sifted all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1 cup butter, room temperature, and more.

Yes, English Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

English Pound Cake

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