Maple-Tangerine Sour Cream Pound Cake

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#Secret Recipe Club: Easy pound cake, super-moist from sour cream, flavored with maple and tangerine.

easy sour cream pound cake with maple and tangerine - The Wimpy Vegetarian

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.

easy sour cream pound cake with maple and tangerine - The Wimpy Vegetarian

Maple-Tangerine Sour Cream Pound Cake: Secret Recipe Club

Prep time: 

Cook time: 

Total time: 

Serves: 4 small pound cakes or 1 10" tube pan

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
  • ½ teaspoon baking soda
  • ½ 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
  1. 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.
  2. In a small bowl, whisk together the baking soda and flour and set aside.
  3. 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.
  4. Add the sour cream, vanilla extract, and maple extract, and mix until completely incorporated.
  5. Alternate the dry ingredients with one egg at a time, and mix into the batter.
  6. 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.

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  1. says

    Oh my goodness. This looks incredible. I am a sucker for anything citrusy and I’ve never tried this flavor combination. Going to have to! Your recipe look delicious, happy SRC day!

  2. says

    I love the flavour combination here, it sounds absolutely delicious! I had your lovely blog this month and really enjoyed making your no bake healthy fudge. Happy SRC reveal day.

  3. says

    I was assigned I am a Honey Bee last time and loved looking through the posts anticipating the birth of her daughter. Can’t believe she is already 2 months old! Great pick! I love the addition of tangerine. I am always looking for new recipes to use them. Pinned!
    Tara recently posted..Afghani Kebob with Tomato GravyMy Profile

  4. says

    Pound cake is always a winner in my opinion, delicious and simple… I love warming it for breakfast or using thick slices as the base of a trifle. Yours looks perfectly delicious Susan. Great recipe for this week’s round up! x
    laurasmess recently posted..The Moroccan TableMy Profile

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