Lemony Apricot Pound Cake
Cook time: 
Total time: 
Serves: 16 servings
  • Cake
  • 2½ cups flour
  • ¼ cup SACO Cultured Buttermilk Blend
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup ground almonds
  • 1 cup butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 1 tsp lemon extract
  • 1 tsp almond extract
  • ½ cup apricot nectar
  • 1 cup sour cream
  • Filling
  • 12 oz apricot preserves
  • 4 Tbsp lemon juice
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour 2 6-cup bundt pans or 2 loaf pans.
  4. In a large bowl stir together flour, Saco Cultured Buttermilk Blend, salt, baking soda, and ground almonds; set aside.
  5. In a separate bowl cream butter and sugar until light and fluffy.
  6. Add eggs one at a time, mixing well after each addition.
  7. Mix in lemon extract, almond extract, and apricot nectar.
  8. Add ⅓ cup sour cream with ⅓ cup flour mixture; mixing well after each addition; repeat twice until all flour mixture and sour cream is used.
  9. Divide batter into prepared pans.
  10. Bake 55-65 minutes or until toothpick inserted in middle comes out clean.
  11. Cool in pans 10 minutes before inverting onto wire rack to cool.
  12. Filling
  13. While loaves are still warm, heat apricot preserves and lemon juice in small saucepan until preserves are melted.
  14. Spoon 3 to 4 tablespoons apricot mixture carefully over each loaf.
  15. Reserve remainder to reheat and spoon over servings of cake, if desired.
Nutrition Information
Calories: 419 Fat: 17g Saturated fat: 9g Trans fat: 0g Carbohydrates: 63g Sugar: 42g Sodium: 239mg Fiber: 1g Protein: 5g Cholesterol: 86mg
Recipe by SacoFoods at http://www.sacofoods.com/lemony-apricot-pound-cake/