#Secret Recipe Club: Easy pound cake, super-moist from sour cream, flavored with maple and tangerine.
It’s Secret Recipe Club time again! We took a month off for the holidays – it’s such a busy time for all of us – but now we’re back in fine form. And I’m so excited to bring the blog I was assigned to your attention – Nicole at I Am A Honey Bee. What a great blog filled with amazing baked treats. I’m usually drawn to the photos as well as the recipes on a site, and this time I was captivated by photos of her brand new daughter too. She is absolutely adorable – and her middle name is a family name in my own family: Olivia. One of my all-time favorite names. If I’d had a daughter, that’s what I wanted to name her.
After narrowing down the recipes to choose from, I settled on what might be the best pound cake I’ve ever made – Nicole’s Sour Cream Pound Cake. It was so moist and soft, but with a nice crust. I added some orange and maple flavors, but it’s really not necessary. Otherwise I didn’t change a thing. This is definitely my new go-to cake for dessert, but I think it makes a great breakfast cake too, along with some fruit and a cup of coffee. In fact I made a bunch of small loaves and froze them just so I can have them on hand. You just never know when you might need a cake.
Maple-Tangerine Sour Cream Pound Cake: Secret Recipe Club
This pound cake is great for dessert, a snack in the afternoon with a cup of tea, or for breakfast. It's all good. This recipe is adapted from I Am A Honeybee blog, which was inspired by Grandmother Paula's Sour Cream Pound Cake on the Food Network.
- 3 cups (13.5 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 pound unsalted butter (2 sticks)
- 3 cups granulated sugar
- 2 teaspoons finely grated tangerine zest
- 1 cup organic cultured sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 6 large eggs
- Preheat oven to 325˚F. Prepare a 10-inch bundt or tube pan by spraying very generously with non-stick cooking spray. Or use 4 paper mini-loaf bakeware measuring 2.5” wide X 7” long X 1.8” high like I did which don't need any prepping at all.
- In a small bowl, whisk together the baking soda and flour and set aside.
- In a large mixing bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together. I ran my mixer on the second speed for 5 minutes to set up the butter and sugar since my butter was a little cold, and then ran it on high for 7 minutes. It should turn lighter in color when ready. Add the orange zest and mix for another 2 minutes.
- Add the sour cream, vanilla extract, and maple extract, and mix until completely incorporated.
- Alternate the dry ingredients with one egg at a time, and mix into the batter.
- Pour the mixture into the prepared pan(s), place on a baking sheet (just in case any runs over), and bake for 1 hour 20 minutes for the larger pans, or 1 hour 10 minutes for the smaller paper bakeware. When done, the top of the cake should feel springy to the touch, and a toothpick inserted into the middle of the cake should come out clean.