Meiko Temple shows us how to make a classic pound cake – no matter what time of year it is. The batter incorporates sour cream to make it super dense and moist. It’s flavored with citrus and vanilla to really make it shine. You can make cake one or two days in advance.

Quick Info

⏱️ 170 min • 🍽️ 8 servings • ⭐ 86%

Nutrition

715 cal • 11g protein • 135g carbs • 14g fat

Tags

[North American] • [Vegetarian] • [Easy] • [Desserts] • [Difficulty]

Ingredients

• 1½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 8 ounces sour cream or cream cheese
• 1 teaspoon vanilla extract
• ½ teaspoon orange extract
• 3 cups self-rising flour
• 1 teaspoon kosher salt
• 2 tablespoons all-purpose flour
• Nonstick cooking spray, for greasing
• 2½ cups powdered sugar, sifted
• 5 tablespoons milk
• 3 tablespoons unsalted butter, melted
• Zest of 1 lemon
• Zest of 1 lime
• Zest of 1 orange
• 1 teaspoon vanilla extract

Instructions Preview

1. Arrange a rack in the center of the oven. …
2. Make the cake: In the bowl of a stand mixe…
3. Sift the self-rising flour and salt into a…

…and 6 more steps

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Recipe by: Matt Ciampa • From: Tasty