Apricot Sour Cream Pound Cake

Apricot bundt cake
Grace Clementine / Getty Images
  • 95 mins
  • Prep: 15 mins,
  • Cook: 80 mins
  • Yield: 12 to 16 Servings
Ratings

Apricot nectar adds flavor and moisture to this rich sour cream pound cake. Warm apricot preserves top this pound cake.

See Also
Best Lemon Pound Cake

What You'll Need

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 cups sugar
  • 1 cup butter or margarine -- softened
  • 1 cup sour cream
  • 1/2 cup apricot nectar
  • 1 teaspoon lemon extract
  • 1 teaspoon almond extract
  • 6 eggs
  • 1 jar apricot preserves -- (12 ounces)
  • 3 tablespoons lemon juice

How to Make It

  1. Preheat oven to 325 F.
  2. Generously grease and flour a 12-cup Bundt cake pan.
  3. In a bowl, combine the flour, salt, and baking soda; whisk to blend. Set aside.
  4. In a large bowl with an electric mixer, cream the sugar and butter until light and fluffy, about 4 to 5 minutes.
  5. Add the eggs, one at a time, beating well after each addition. Beat in the lemon and almond extracts.
  6. With the mixer on low speed, beat in the flour mixture, sour cream, and apricot nectar. Scrape bowl frequently.
  1. Pour the batter into the prepared pan.
  2. Bake at 325 degrees for about 1 hour and 20 minutes, or until a wooden toothpick comes out clean when inserted in the center.
  3. Cool the cake on a rack for 20 minutes, then remove from pan. Cool thoroughly.
  4. In a saucepan over medium heat, combine preserves and lemon juice. Cook, stirring occasionally, until preserves have melted. Cool to lukewarm.
  5. Spoon half of the preserves mixture over the cake.
  6. Slice the cake and serve with remaining preserves; top with whipped cream, if desired.

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