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Apricot Pound Cake



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Rate this recipe 4/5 (25 Votes)


  • 2 sticks butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup sour cream
  • 10 oz jar apricot jam (or fresh or canned drained and pureed)


Adapted from


Step 1

In a mixer bowl, beat the butter and sugar together. Add the eggs, one at a time. Add the vanilla.

In a separate bowl, stir together the flour, baking powder and salt. Add to the butter mixture, alternating with the sour cream. Mix just until blended after each addition.

Place 1/3 of the batter in a greased and floured bundt pan. Spread the apricot jam over the top of the batter. Add another 1/3 batter over the jam, then spread the rest of the jam. Finish with the last of the batter.

Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Remove from the pan and cool completely. I made a simple glaze of powdered sugar and milk to drizzle over the top.

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