Apricot Sour Cream Pound Cake

Apricot bundt cake
Grace Clementine / Getty Images
  • Total: 95 mins
  • Prep: 15 mins
  • Cook: 80 mins
  • Yield: 12 to 16 servings
Nutritional Guidelines (per serving)
302 Calories
12g Fat
46g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 to 16 servings
Amount per serving
Calories 302
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 18%
Cholesterol 87mg 29%
Sodium 232mg 10%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 4%
Protein 4g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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

Steps 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.

  7. Pour the batter into the prepared pan.

  8. Bake at 325 F for about 1 hour and 20 minutes, or until a wooden toothpick comes out clean when inserted in the center.

  9. Cool the cake on a rack for 20 minutes, then remove from pan. Cool thoroughly.

  10. In a saucepan over medium heat, combine preserves and lemon juice. Cook, stirring occasionally until preserves have melted. Cool to lukewarm.

  11. Spoon half of the preserves mixture over the cake.

  12. Slice the cake and serve with remaining preserves; top with whipped cream, if desired.