When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Orange Sherbet Pound Cake Recipe

Orange Sherbet Pound Cake Recipe

This golden cake is dense, moist and perfect for a Creamsicle fan. Layer slices of cake with Orange sherbet, top it off with whipped cream and be transported directly to heaven!

1 1/2 cups Butter
2 1/2 cups Sugar
5 Eggs
3 cups All-purpose flour
3/4 tsp Baking powder
1/4 tsp Salt
1 cup Milk
1 tsp Vanilla extract
3/4 tsp Almond extract
1 quart Orange sherbet ice cream
2 cups whipped cream
1 cup Shredded coconut
Orange peel for garnish

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ two Loaf pans

Sherbet Pound Cake Directions

Preheat oven, grease and flour each pan.

Ingredients should be at room temperature. Cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Sift the flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour first. Mix in vanilla and almond extract. Pour sherbet pound cake batter into prepared pans and bake for approximately 1 hour or until pound cake tests done. Cool for 10 minutes. Remove from pan.
When completely cool, slice each cake in three horizontal layers. Soften 1 quart of orange sherbet ice cream. Line each pan with plastic wrap. Starting with cake on the bottom, layer with cake and sherbet. Wrap and freezer Orange Sherbet Pound Cake overnight. Remove and cover with whipped cream. The non-dairy whipping cream, available in 8 ounce cartons, whips and holds its shape well – or use regular whipped cream. Do not use frozen whipped topping.

To Whip Cream:

Have the bowl, cream and beaters be very cold. Add 1/2 cup sugar and whip at medium speed until stiff. Do not over beat or cream will be coarse and difficult to spread.
16 Servings
Nutrition facts:
Serving Size 169 g
Calories 509
Calories from Fat 234
Total Fat 26.0g 40%
Saturated Fat 16.2g 81%
Cholesterol 117mg 39%
Sodium 207mg 9%
Total Carbohydrates 65.3g 22%
Dietary Fiber 1.1g 4%
Sugars 43.1g
Protein 5.8g
Vitamin A 15% • Vitamin C 1% • Calcium 5% • Iron 11%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!