#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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45 Responses to “Maple-Tangerine Sour Cream Pound Cake” Subscribe

  1. April @ Angels Homestead January 26, 2014 at 10:56 pm #

    I love the texture of pound cake, especially when it’s moist. Nothing worse then a dry pound cake. Yours looks like it turned out perfect. Happy reveal day! :)

  2. JJ - 84thand3rd January 27, 2014 at 2:03 am #

    A good pound cake recipe is always a good thing to have on hand – love your flavour additions too! Great SRC pick!

  3. Paula @ Vintage Kitchen Notes January 27, 2014 at 3:00 am #

    There’s something about sour cream in a pound cake that makes it ridiculously melt-in-your-mouth good. Love, love, love this recipe with tangerine (favorite citrus) and maple Susan!
    Paula @ Vintage Kitchen Notes recently posted..Extra Cheesy Savory Ham Muffins – #SecretRecipeClubMy Profile

  4. apuginthekitchen January 27, 2014 at 5:49 am #

    I really like the flavors in your cake, it looks wonderfully moist and delicious. Pound cake is difficult for me to get right for some reason, it’s a texture thing. Adding the sour cream is a great idea, I have been thinking about pound cake lately and wondered about cream cheese also.
    apuginthekitchen recently posted..Biscuits, Finger Update And A Different LookMy Profile

  5. Traci January 27, 2014 at 7:22 am #

    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!

  6. Jess @ Flying on Jess Fuel January 27, 2014 at 8:58 am #

    This sounds so yummy! And I love the tangerine zest to give it that extra little something :)
    Jess @ Flying on Jess Fuel recently posted..SRC: Sausage, Kale and Squash SoupMy Profile

  7. lizthechef January 27, 2014 at 9:12 am #

    I love this “You never know when you might need a cake” – LOL.
    lizthechef recently posted..Apple and Pomegranate SlawMy Profile

  8. SallyBR January 27, 2014 at 9:12 am #

    Tangerine pound cake, with maple! What a great match for a cake…

    I bet it turned out moist and flavorful…

    Happy Reveal Day!

  9. Lynn January 27, 2014 at 9:51 am #

    I would love to use this pound cake for strawberry shortcake:) Great SRC pick~ Happy Reveal Day~ Lynn @ Turnips 2 Tangerines

  10. bakingaddict January 27, 2014 at 10:10 am #

    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.

  11. Amanda E January 27, 2014 at 10:11 am #

    This looks fantastic – think my husband would destroy in one sitting :-) Perfect SRC pick!

  12. nicole @ I am a Honey Bee January 27, 2014 at 11:42 am #

    great pick!

    very inventive to add the maple and tangerine. sounds great! I’ll have to try that one day!
    nicole @ I am a Honey Bee recently posted..Crock Pot Baked Apples- SRCMy Profile

    • The Wimpy Vegetarian January 27, 2014 at 9:34 pm #

      I loved going through your blog over the last couple of months. Many congratulations to you and your husband on the birth of Autumn Olivia. I’m so happy for you. She’s just adorable. And she’s such a lucky little girl to have you (and your fabulous food) for a mom.
      The Wimpy Vegetarian recently posted..Maple-Tangerine Sour Cream Pound Cake: Secret Recipe ClubMy Profile

  13. dena @ohyoucook January 27, 2014 at 1:04 pm #

    A cake for breakfast. Well, it’s breakfast time somewhere LOL! Great SRC choice!

  14. Norma Chang January 27, 2014 at 1:10 pm #

    Glad you added tangerine zest, one finds lots of recipes calling for orange, lemon or lime zest but not tangerine, am going to keep this in mind for the future.
    Norma Chang recently posted..Harvest Monday, January 27, 2014 – Last of My 2013 Harvest From the Fridge + 5 Most Viewed Post in 2013My Profile

  15. Asiya @ Chocolate and Chillies January 27, 2014 at 3:10 pm #

    Pound cake is one of my favourites and the addition of maple and tangerine sounds wonderful! Great SRC pick!

  16. Melissa January 27, 2014 at 4:19 pm #

    I have to say, I’ve never had anything with the maple-tangerine flavor combo, but this sounds delicious! Great pick this month :)

  17. Tara January 27, 2014 at 7:17 pm #

    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

  18. kirstin January 27, 2014 at 8:15 pm #

    Yum! Sounds really good. I make a PB pound cake that my girls love. This one sounds like a good option.
    kirstin recently posted..SRC Reveal: Flatbread PizzaMy Profile

  19. laurasmess January 27, 2014 at 11:43 pm #

    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

  20. Emily @ Life on Food January 28, 2014 at 3:36 am #

    What an interesting set of flavors. I love maple. This sounds pretty great to me and looks super moist. Great pick for SRC!

  21. cheri January 28, 2014 at 6:29 pm #

    What a great combination, love this!

  22. mjskit January 28, 2014 at 8:41 pm #

    I’ve always been a sucker for a good pound cake, especially the one’s with the soft and moist interior and the crusty exterior. Looks like I’ll be making this one soon. Looks delicious Susan! Good choice.
    mjskit recently posted..Stovetop Smoked Beef Tri-Tip with Bourbon SauceMy Profile

  23. Karen January 28, 2014 at 9:15 pm #

    Fabulous choice. Definitely going to try this! Sounds amazing.

  24. Amy @ Fearless Homemaker January 29, 2014 at 7:28 am #

    I loooove pound cake and this one looks SO good. Excellent choice for the SRC!
    Amy @ Fearless Homemaker recently posted..Snickerdoodle MuffinsMy Profile

  25. Lindsay (life and kitchen) January 29, 2014 at 1:05 pm #

    Yum! That looks delicious! I can’t wait to explore more recipes on your blog :)

  26. Laura Dembowski February 6, 2014 at 12:23 pm #

    This cake looks wonderful with that rich crumb! Tangerine and maple are a great combo too!
    Laura Dembowski recently posted..Snickerdoodle Cookie CupsMy Profile

  27. Danielle @ TheCharmItSpot February 7, 2014 at 8:30 am #

    I love baking with citrus zest! This sounds delicious and easy to make. Thanks for the recipe!

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