The Wimpy Vegetarian

Whole Foods + Vegetarian + Meal Plans

Maple-Tangerine Sour Cream Pound Cake

45 Comments

#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

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5 from 1 vote

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.
Prep Time35 mins
Cook Time1 hr 10 mins
Total Time1 hr 45 mins
Servings: 4 small pound cakes or 1 10" tube pan
Author: Susan Pridmore

Ingredients

  • 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

Instructions

  • 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.

 

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Comments

    • The Wimpy Vegetarian says

      There are so many ways to use pound cake – which I probably should have added to the post. Sometimes I toast it for breakfast with some fruit and yogurt. But it’s also great cut into pieces for a trifle. I’m getting hungry 🙂

      Reply

  4. apuginthekitchen says

    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.

    Reply

  5. Traci 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!

    Reply

  10. bakingaddict 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.

    Reply

    • The Wimpy Vegetarian says

      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.

      Reply

  17. Tara 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!

    Reply

  19. laurasmess 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

    Reply

  22. mjskit says

    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.

    Reply

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