|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 1g||4%|
|*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.|
Apricot nectar adds flavor and moisture to this rich sour cream pound cake. Warm apricot preserves top this pound cake.
Preheat oven to 325 F.
Generously grease and flour a 12-cup Bundt cake pan.
In a bowl, combine the flour, salt, and baking soda; whisk to blend. Set aside.
In a large bowl with an electric mixer, cream the sugar and butter until light and fluffy, about 4 to 5 minutes.
Add the eggs, one at a time, beating well after each addition. Beat in the lemon and almond extracts.
With the mixer on low speed, beat in the flour mixture, sour cream, and apricot nectar. Scrape bowl frequently.
Pour the batter into the prepared pan.
Bake at 325 F for about 1 hour and 20 minutes, or until a wooden toothpick comes out clean when inserted in the center.
Cool the cake on a rack for 20 minutes, then remove from pan. Cool thoroughly.
In a saucepan over medium heat, combine preserves and lemon juice. Cook, stirring occasionally until preserves have melted. Cool to lukewarm.
Spoon half of the preserves mixture over the cake.
Slice the cake and serve with remaining preserves; top with whipped cream, if desired.