Summer Pound Cake – a delicious recipe with eggs, sugar, butter, orange juice, cake flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Spray a bundt pan with cooking spray and dust with flour.
2
Set aside.
3
Preheat oven to 300- degrees F.
4
Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
5
Scrape down sides of work bowl.
6
Add butter pieces and juice through food tube, blend for 1 minute.
7
Scrape down sides of work bowl.
8
Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
9
Toss fruit with remaining flour in a large bowl.
10
Fold batter into fruit mixture.
11
Pour into prepared pan, spreading evenly.
12
Bake for 1 hour 25 minutes or cake tests done with toothpick.
13
Cool in pan for 5 minutes before inverting and cooling completly.
1307
kcal
Calories
71
g
Fat
149
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 eggs, 1 2/3 cups sugar, 1 1/4 cups butter or 1 1/4 cups margarine, cut into pieces, 2 tablespoons orange juice or 2 tablespoons lemon juice, and more.
Yes, Summer 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.
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