Almond Sour Cream Pound Cake

Total Time:
3 hr 15 min
Prep:
25 min
Inactive:
1 hr 30 min
Cook:
1 hr 20 min

Yield:
16 to 18 servings
Level:
Intermediate

Ingredients
  • 1/2 pound (2 sticks) butter, plus more for pan
  • 3 cups sugar
  • 1 cup sour cream
  • 3 cups all-purpose flour, plus more for pan
  • 1/2 teaspoon baking soda
  • 6 eggs
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon almond extract
  • Almond Buttercream Frosting, recipe follows
  • Cook's Note: This is the basic recipe for a sour cream pound cake with almond buttercream frosting. This recipe would have to be modified to make into a wedding cake.
Directions

Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.

Almond Buttercream Frosting:

3/4 cup butter (1 1/2 sticks), softened

3 to 4 cups confectioners' sugar

1 1/2 teaspoons almond extract

With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.

Yield: 3 cups


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4.6 95
Best. Cake. Ever.<br /> item not reviewed by moderator and published
This was easy to make and turned out very well.  I halved the recipe, made one 9" round cake<br />and 8 mini cupcakes. The cupcakes were good served plain with afternoon coffee.  <br />The cake was served with canned (no sugar) pineapple juice drizzled onto the top, <br />followed by a thin layer of  crushed pineapple, and finished with a dollop of the almond <br />butter cream frosting on each slice.  The cake would be good served with any fresh fruit <br />slices.wiht or without frosting or fancied up as strawberry shortcake. Watch the cake so as not to over-bake.<br /><br /><br /> item not reviewed by moderator and published
I made this Paula Deen DELICIOUS! pound cake for a ladies Bible Study and friend's birthday treat at our church and it was a hit!!! I adjusted the recipe only a bit (added triple the almond extract and a tablespoon of orange juice to the batter) So moist and flavorfilled!!! Ladies, make sure to butter and flour the bundt pan WELL! I had a little scare getting it out but with a thin paring knife, and a little coaxing, it fell right out! An angel food pan probably would be a little easier. I made a glaze with some 10X sugar, half stick soft butter and some orange juice and it was great!!! Also, an hour and twenty minutes was too long for baking....I only cooked it an hour...but of course it depends on your oven. This was quick and fun to make, and with Paula, you are never disappointed! This is definately a keeper and will be made again very soon! (What a nice shower or wedding cake recipe! Or even a baby shower!) item not reviewed by moderator and published
Very good recipe! A good last minute 'go-to' for a quick and delicious dessert. When I do this, it's usually as a pound cake. I like adding a little more of the orange extract to the glaze to enhance the citrus flavor. I have also sprinkled the glazed top with lime zest. Pretty. No lime zest? I then sprinkle with dried Parsley. Yes! Parsley! Ummmm! item not reviewed by moderator and published
A wonderful cake. Try adding a little more almond extract (1 tsp and add 1 Tbsp Orange blossom water to the orange extract. No icing is necessary. Just use a dusting of powdered sugar for on of the best cakes you've ever had. Thank you Paula! item not reviewed by moderator and published
This is a delicious pound cake. The only criticism is that the almond flavor is very faint. I even used 3/4 tsp. of almond extract instead of 1/2. Next time I would use much more almond flavoring. Texture is good, very moist. item not reviewed by moderator and published
Dry. Not full proof. item not reviewed by moderator and published
I had this cake yesterday at a wedding shower and it was totally great!! Thank you Paula Deen for another great recipe to add to my recipe box. The flavor and the texture of this cake is wonderful; and the best frosting I have ever had. item not reviewed by moderator and published
I made this cake several times and each time I'm amazed at the flavor. The texture is lighter than the usual pound cakes I've had but it is so moist. Quick tip : mine has baked over the edge of the bundt pan several times so the last time I tried an angel food cake pan which worked perfectly. I have never frosted it and each time the entire cake was inhaled. I did serve it with fresh berries and whipped cream which looked beautiful and tasted even better. Enjoy! item not reviewed by moderator and published
This pound cake was simple to make and has amazing taste! Moist, perfect texture and delicious buttercream frosting! I will definitely be making this recipe again! item not reviewed by moderator and published
Luv, luv, luv this pound cake.....my favorite. Question: it says must be modified to use as a wedding cake....what needs to be done? I would think the cake is dense enough to be tiered with supports...maybe it doesn't bake as well in smaller pans. Can anyone help? item not reviewed by moderator and published
This is an incredible recipe!! I just finished and I am enjoying it right now. YUM! I had to cook mine for an hour and 50 minutes though, my oven must be getting old or something! : item not reviewed by moderator and published
Can you use cake flour instead of all purpose flour?? item not reviewed by moderator and published
I had almost given up trying pound cakes because I never got the result I wanted. This recipe is amazing. Though I could smell the orange and almond, the flavors didn't come through very much after it was baked. To me it tastes like a traditional pound cake (nothing wrong with that), so if you want stronger flavor, I'd maybe double the extracts. I made it in two loaf pans (it cooks less than the time called for this way, watch it after the 1-hour mark) and they crowned beautifully. I just drizzled a glaze over them, though this cake doesn't need anything on top. The cake is very moist, and wrapped in plastic it held up as we ate it though the week. This is definitely a new standard in my repertoire. Oh, and the recipe looks like it will be easy to halve so it can be used for just one loaf pan if you don't need so much cake. Thanks Paula! item not reviewed by moderator and published
This cake has everything--taste, texture, beautiful to look at--and it's so easy! Wonderful little "crunch" on top, excellent dense pound cake crumb. It's a keeper, for sure! I've been devoted to our "family" pound cake recipe, but this is better, although I hate to admit it. Very, very versatile--you can ice it or serve it plain, or make any kind of glaze you like. Thanks, Paula! item not reviewed by moderator and published
I am not a baker. I have never baked a cake from scratch before in my life (55 yrs) and I probably haven't baked a box cake in 25 yrs. I 'm not even that crazy about cake, can easily pass on it, and consider it a vehicle for the icing, which I am much more interested in....until now. I was charged with bringing the dessert for Christmas dinner at my sister's house tomorrow. I decided to bring the fixin's for Cherries Jubilee (Paula's recipe), and thought that in addition to vanilla ice cream I would also bring a cake to serve with the cherries. I almost had decided to pick one up at the grocery store, but thought that didn't seem quite right, so went in search of a pound cake recipe. I read many recipes and also some info about baking pound cakes that almost scared me away from the whole idea. But then i found this recipe and decided to give it a try. I baked one as a trial to serve tonight, figuring that if it didn't work out it was OK, and I would go back to plan A...the grocery store cake. Well, this cake is the best I have ever had, and I had to send a big piece home with my friend who absolutely went banana's over it. My husband also went nuts over it. It is so moist and tasty with a slight crunch to the edge. I did not even ice it, just dusted with confectioners sugar, and served with cherries jubilee, (another trial run-also good), but this cake doesn't even need an accompaniment...it is good all by itself. So I will be up early in the morning baking another for christmas dinner. Thanks Paula. item not reviewed by moderator and published
I made this for the first time at Thanksgiving. I think this is a very simple recipe. I think the 3 cups of sugar is just fine ( of course I"m from the south...). I substitued the Orange Extract for Vanilla and love the almond flavor, which I left in place. I'm making it for the second time...will let you know how the subtitutions go..the first time I made it exactly as it was written. I too wondered why the salt was left out......perhaps the lady in the high altitude should try adding it? I love the frosting as well........very nice twist on an old tradition! Chesterfield,SC item not reviewed by moderator and published
I made this is a bundt pan. I thought it good, but not a five rating. Not moist enough for me. item not reviewed by moderator and published
The flavor of this cake is terrific. I did not frost it and used it with strawberries. I took the advice of another rater and served it crown side up. I greased the pan with butter-flavor spray and shook sugar over the spray instead of flour. The taste and texture of the crust was superior. The cake tended to crumble when cut though. I would likely make this cake again! item not reviewed by moderator and published
This recipe produced a large pound cake with even crumb and texture. It was moist and flavorful without the frosting and the top crust has a nice crisp chew. I made it with 2 cups of sugar and made sure the butter and eggs were at room temperature. This will definitely become a repeat in our home! item not reviewed by moderator and published
This cake is very moist and has a wonderful flavor. I gave it as a gift and my friends were delighted. This cake is a winner and I will bake it often. item not reviewed by moderator and published
I must agree that this pound cake is wonderfully: scrumptous, simple and authentically southern. Thanks Paula! I added a 1/2 teaspoon of vanilla to the recipe. item not reviewed by moderator and published
I've made several things from paula and they all turn out great. This can be added to the long list. item not reviewed by moderator and published
I love to bake and at one time owned a cafe in highly competitive Chicago where restaurant eating is perhaps the best in the world. This differs from the classic which requires one pound each of the major ingredients. Using fresh or sour cream to bake biscuits, scones, etc., automatically makes the recipe a bit sweeter-tasting, especially if the recipe omits salt. I did not understand why baking soda was specified without salt. I still followed the recipe and used vanilla in lieu of orange extract. I used a tube pan and sprayed it with olive oil, no flour. The cake extracted readily. I used extra large eggs and added them all at once. Ensure that all is at room temperature, even the eggs, otherwise your butter will freeze up again on you into granules. The crust has that nice-meringue-delicate look to it that you get with classic European cakes. The nose and its bouquet are heady. Next time, I will make it the central-European way and add a bit of salt and use rosewater, no almond, and no organge extracts. I think many of Paula's recipe are excellent, although a bit too sweet. This cake stands well on its own, so I highly suggest simply dusting it with confectioner's sugar, and just presenting it with thawed frozen berries of some sort laced with Cointreau (tm). Mit schlag of course. Others have reviewed this recipe, and the cake is supposed to be dense, not light like a box cake. So, you can disregard those gripes. I also bet many people who criticize this recipe used light sour cream or margarine instead. Should be sliced very thin, instead of one wedge. This cake also warms very nicely in the microwave, but loses some of its flavor when served warm. This cake tastes best at room temperature. Use port wine for an extra special, rich man-poor man type of contrast. If you do present the cake for company, serve it right side up, the way you baked it. That way it will resemble the crown that it and your company so richly deserve. item not reviewed by moderator and published
This pound cake came out perfect... dense and moist with a almost crunchy crust. I loved it with the almond and orange flavor but it would also be great with plain vanilla. I just made this cake this week and I'm about to make it again! Yum! item not reviewed by moderator and published
PERFECTION! SO TASTY...DEFINITELY A KEEPER (AS ARE MOST OF PAULA'S RECIPES)! JEANNE, FAIRPORt item not reviewed by moderator and published
ohmigosh is this recipe is soo easy for the buttercream frosting... and i subsituted vanillla instead of almost it was soo yummy mmmm good item not reviewed by moderator and published
This cake was absolutely delicious and easy to make. I recommend using pure oils though as they have a better flavor than extracts for something like this where they will be more pronounced. item not reviewed by moderator and published
I love this recipe. It has become my favorite pound cake. I do not frost the cake, but serve it either with ice cream and hot fudge sauce, or with sliced fruit and fresh whipped cream. It is delicious and so hard for me to not eat the whole cake. Thanks Paula! item not reviewed by moderator and published
In all fairness, I have to state that I read the reviews for this cake first and cut the sugar (I used 2 cups rather than 3) when I made it. Which was a good thing, it was plenty sweet with the reduction. The flavor in this cake was nice, but the cake itself was a bit dry. I am puzzled that others were so taken by it by giving it a 5-star rating. item not reviewed by moderator and published
This was the first pound cake I ever made. I was surprised at how easy it was. The flavor was out of this world. I've made it several times &amp; it's always a BIG hit &amp; I get many requests for the recipe. It has become my "go-to" recipe when I need a dessert to take to a function. Thanks Paula! item not reviewed by moderator and published
What an amazing pound cake recipe. When I first made this cake for my family, the whole house smelled so wonderful. So easy to put together. I made mine in a bundt cake pan and it turned out amazing. The taste is out of this world. My husband couldn't say enough about it. I've made it for parties and everyone just raves about it. Now I can finally say I have a great pound cake recipe. Thank you Paula. item not reviewed by moderator and published
ehh item not reviewed by moderator and published
Everyone raved. Sprinkled powdered sugar instead of the frosting and it was still a show stopper. item not reviewed by moderator and published
This is a delicious cake that remains moist for days. Instead of making the icing I made a glaze. I actually think the cake would be better without icing. I got rave reviews when I served this at a dinner party. It does take a lot of time to prepare, but, it is worth it. item not reviewed by moderator and published
I made this cake 3 different times and it fell every time. I kept thinking I had dome something wrong but am now wondering if it has to do with the altitude. We live at an altitude of 5600 feet and there are no instructions for high altitude. Although my cakes fell, they were still eaten. LOL That should tell you how good this one is. If you want a pleasant surprise, substitute Raspberry Extract for the Orange Extract. Now if someone will come along and post directions for high altitude, I'll make it a fourth time. item not reviewed by moderator and published
This is a superb cake. The richness that comes with each bite, is manna from heaven. It has been a great hit with the customers at my cafe! Thank you Paula Dean! item not reviewed by moderator and published
This cake bakes up beautifully and can be made in different sized molded pans. If you vary the size of the pan be careful not to overfill. It does rise quiet a bit. Avoid this recipe if you don't like overly sweet cake or simply use less sugar. item not reviewed by moderator and published
This was a great recipe, my family really enjoyed it! We had about 5 different deserts, this was the first to go. item not reviewed by moderator and published
The cake was moist and very flavorful. My whole family enjoyed it very much and so have my friends at work. item not reviewed by moderator and published
Have made this pound cake many times. And I must say, there are no other recipes that can compare to this pound cake. My mom is very particular about her sweets; she truly enjoys this every time I make it for her. Great with tea in the afternoon. item not reviewed by moderator and published
Taste was very refreshing item not reviewed by moderator and published
This was incredible and very easy to make. Everyone in my office enjoyed it, not a crumb left. item not reviewed by moderator and published
This is awesome. I make it all the time. Tastes like it came from a bakery. I'll take it every time! item not reviewed by moderator and published
I make this cake and froze it, when defrosted it was simply wonderful. My friends and family loved it. item not reviewed by moderator and published
I loved this cake! item not reviewed by moderator and published
really tasty item not reviewed by moderator and published
I made this cake yesterday. WOW! It turned out perfect. I did change the extract to 1 tsp vanilla and 1/2 tsp almond. I wasn't in the mood for orange flavor. It was great. I sent some to work with my son. Everyone gave it rave reviews and they all want the recipe. The texture is true pound cake, dense and moist with a sweet finish but not too sweet. Thanks Paula! item not reviewed by moderator and published
I have made this cake several times. It is always flavorful and moist. I have never put the icing on this cake we like it without it. I also use different flavoring. item not reviewed by moderator and published
This recipe was awful. The cake was tasteless and the texture was more spongy than anything else. I made it twice thinking that I did something wrong but got the same results. Also, I found the sam recipe "The Blue Willow Inn Bible of Southern Cooking" however Paula used different flavorings. item not reviewed by moderator and published
Everyone loved this! item not reviewed by moderator and published
This is the first pound cake I've ever attempted and it came out moist and tasty, not exactly pretty, but that was my fault. I'm serving this tomorrow at a Mardi gras party, so I haven't done the frosting yet, but truly the cake doesn't need frosting some fresh fruit would go nicely. Also I didn't want to use the mixer because I had just put baby to sleep so I mixed it by hand with a wire wisk, came out great. Use a bigger bundt or tube pan or this cake will definitely cook over. item not reviewed by moderator and published
This cake is wonderful....it's been requested by my kids time and again for an after-school treat! Thanks! Cindi Midland,Texas item not reviewed by moderator and published
the cake was wonderful the hint of orange adds a lot of flavor to this cake only problem i had was i didnt think there was enough frosting for cake so i just made more tastes like a old fashined pound cake it was delicious item not reviewed by moderator and published
I don't understand why this recipe had so much praising, maybe I didn't know how to make this cake, but the taste was not that great. I think it had too much almond extract. Usually I trust the ratings before trying a recipe, but this one was a missed! item not reviewed by moderator and published
i just wanted to say that this recioes turned out to be very good i have made like three so far and i had alot of compliments on it and i intend to make it again. item not reviewed by moderator and published
I made this recipe one time for friends and immediately same day had to make another to share w/ people at work. People have offered me money to make this cake for them. item not reviewed by moderator and published
I baked it a couple of weeks ago for a small gathering of friends. Well - there was nothing left within an hour of it being served. I had no time to do the frosting and everybody loved it regardless. I served it with some fresh blueberries. Definately a keeper, though I will cut on the suger a little (everyone loved it as it was, but I usually cut down on sugar in all my receipes...) item not reviewed by moderator and published
Very light and easy to prepare. I substituted the orange for lemon extract, but the almond is dominant. item not reviewed by moderator and published
This pound cake was easy to make and turned out quite well. It was very moist inside with a good textured outside. I made this in a bundt pan with the same cooking time, added milk to the frosting to make it a glaze and added toasted almonds on top. My only problem was I found the taste a bit bland. I think this is a great base recipe though and I will try adding butter extract or maybe some salt. You could also go lemon with this and add zest to the batter and lemon juice to the frosting/glaze. A good base recipe to play with and make your own. item not reviewed by moderator and published
THE ENTIRE OFFICE STAFF LOVED IT&gt; GREAT WITH COFFEE item not reviewed by moderator and published
Granted this receipe is not for the low carb generation but this is sooo yummy! Paula you out did yourself! item not reviewed by moderator and published
I discovered half way through the recipe that I was completely out of almond extract! I substituted orange juice and zest and created a moist, sweet, intoxicating pound cake that my whole family enjoyed! They are already asking me to make it again. item not reviewed by moderator and published
My husband said it was the best pound cake he had ever eaten. Thanks PAULA item not reviewed by moderator and published
I made the recipe exactly as directed... while baking it I did a check at 1 hour and it already seemed done- glad I took it out then because it was already somewhat dry... Not too sure what happened with it. After all the raves, I made this for an office birthday and was quite disappointed. Perhaps a lemon glaze drizzle would have moistened it up instead of the frosting. Too bad... might try again as the batter seemed delicious? item not reviewed by moderator and published
A good, simple cake that stands for itself, no need for frosting, but is great with some berries and wipped cream. Avoid overmixing as you incorporate the flour, though, or cake will not be as tender as desired. item not reviewed by moderator and published
This is a great recipe. The best pound cake I ever had. item not reviewed by moderator and published
This cake is delicious. I made a lighter version of the icing by adding the confectioners' sugar with a little bit of milk and a drop of almond extract. I drizzled it over the cake and it was perfect. item not reviewed by moderator and published
This is one great cake! I cooked it for Easter dinner, and everyone loved it! Just the cake I was looking for.It moves into number one slot for my pound cake recipes.Thank you, Paula, for sharing it with us. item not reviewed by moderator and published
We love it , sure pleases all my guest item not reviewed by moderator and published
I made this cake without the icing for Easter. I put in lemon zest instead of orange extract and it was delicious. A wonderful cake! item not reviewed by moderator and published
This is very similiar to recipe given me by my grandmother. It is relatively simple to make, is moist and flavorful. Nothing beats the taste of real butter. I make this at least once a month, and have tried it with lemon juice and zest, as well as plain vanilla. Sometimes use icing, and sometimes leave plain. If not iced, it makes a great fresh strawberry "shortcake". Yummm!! Paula is a joy to watch, and her recipes are the greatest. item not reviewed by moderator and published
I made this cake with great expectations because I love most of the recipies from Paula Dean's show but this one was not good for me. The taste was not satisfying, I have tried better Pound Cakes before. Thanks anyway for sharing your recipies. item not reviewed by moderator and published
TO MAKE IT REALLY SOUTHERN, SLICE PIECE - 1/2" THICK AND FRY IN BUTTER UNTIL LIGHTLY BROWNED ON BOTH SIDES. SERVE WITH FRESH WHIPPED CREAM OR A SCOOP OF BUTTER PECAN ICE CREAM. item not reviewed by moderator and published
This is the first pound cake I have ever made. It was very simple to make, but I used a bundt pan instead of the tube pan and it cooked way over! The cake was very good, but tasted more like wedding cake or petit fours. item not reviewed by moderator and published
Took this cake to a party. They almost starting fighting over who would have the last 2 slices. I had to cut it into 16 little squares. Is that crazy or what? item not reviewed by moderator and published
I needed a pound cake recipe for a 3-dimensional "Wilton" cake mold, and tried this one. It turned out great! The cake was yummy and best of all the "Wilton" teddy bear came out perfect and firm so it was easy to frost and decorate. The only change was figuring out how much batter to pour into the mold and I just estimated knowing that overflow could be cut off before frosting the cake. It was a nice cake for a baby shower. item not reviewed by moderator and published
The recipe was easy to make. The cake taste like birthday cake from an old timey bakery. Not like the cakes you get from grocery stores. item not reviewed by moderator and published
I have tried tons of pound cake recipes and only keep a handful...but this one I'll be making for a long time to come and often! Be sure and NOT over-bake the cake. That could have been the problem for the lady who first reviewed this recipe. It IS moist and just wonderful!! A keeper! Thanks, Paula!! item not reviewed by moderator and published
Made it for the super bowl game. It was outstanding and delicious. item not reviewed by moderator and published
This has to be the most perfect recipe for a pound cake I've experianced by far!.... Moist beyond words, the beautiful golden color, and the taste was just grand.... My mother was a pastry chef for over 45 yrs. and were she here to try this today it would of been cudos all the way!!!.... Thanks for the winner Paula. item not reviewed by moderator and published
where do i start about this cake. a 5++++. I made this cake tonight. I substituted the almond extract for vanilla, butter nut. OH MY GOODNESS! this cake turned out PERFECT! this cake came out pretty. My husband, who usually does not make a big deal over things, said this cake tasted as good as it looked "incredible". Paula Deen you've out done yourself. My mother and grandmother are rushing over tomorrow just to get a slice. My 86 year old Cousin who has been making these from scratch since she was a child with her eyes closed, can't compete. the crust was sooooo crusty like we like it on the top and edges and the inside WOOOOOOW! now I can make these for Christmas gifts instead of getting one from my cousin. I'm hooked. item not reviewed by moderator and published
I made this cake for a coworker who is a gourmet cook. This cake is moist, delicately flavored and melts in your mouth. The listed timing on the recipe is very close to how long it took me to make this cake. There was not one crumb left at the end of our luncheon. Even our "gourmet" was impressed. The only negative is that I got the job of "office baker" after this one! item not reviewed by moderator and published
This is the BEST pound cake I have ever eaten. My husband and co-worker's really enjoyed it. Made this in a bundt pan and used only hslf the frosting for just the top of the cake and then added toasted almonds. I can't wait to make this again! item not reviewed by moderator and published
This is a great recipe. My husband was really impressed and so were my colleagues. item not reviewed by moderator and published
My friends and family loved this cake. item not reviewed by moderator and published
I made this cake for my parents' 57th wedding anniversary and it was incredible. My family raved about the delicate almond taste and the icing was the PERFECT topping. I added toasted almonds on the side of the cake and the combination of the sweet and salty has my tastes buds watering right now. Do not miss an opportunity to make this cake! item not reviewed by moderator and published
What a delicious pound cake! I have never been successful at making pound cakes and this cake turned out beautifully. I decided to leave the almond extract out of the frosting because I thought it would be too much almond flavor. This recipe is definitely a keeper. item not reviewed by moderator and published
This cake is THE best pound cake recipe EVER! I substituted a Wilton frosting recipe for the one listed here only because it is less sweet; however, it makes the same amount. I sliced the pound cake in half horizontally and frosted in between the two layers as well as the entire surface. This would make an excellent bridal shower cake or wedding cake. item not reviewed by moderator and published
This pound cake came out of the pan perfectly and was delicous. I didn't use the heavy frosting. I mixed a chocolate almond glaze and kept it lighter. Everyone was impressed! item not reviewed by moderator and published
Oh my gosh, what a wonderful and easy pound cake recipe. I have been searching high and low for a really excellent pound cake to serve my family and friends and I finally found it. Sheer heaven. I've always loved watching Paula cook and she's by far my favorite chef. Oh and congrats Paula and Michael on your wedding. Many happy and wonderful years to you both. item not reviewed by moderator and published
This is a wonderful cake with flavors that can be interchanged. The basic recipe is for a sour cream cake and different flavorings can be substituted. I made the cake with lemon and will now try almond. The cake disappeared very quickly in my house! item not reviewed by moderator and published
This is a great recipe for a (relatively) light, moist pound cake. The only problem I have is that it calls for a half-teaspoon of almond extract for the batter (which works well) and then a teaspon and a half of the extract for the frosting. This is WAY too much almond flavor for the frosting. I would suggest leaving the extract out of the frosting (or only adding about an eighth-teaspoon) and using orange and/or lemon juice instead. The contrast of the vaguely citrus-y frosting with the rich, nutty cake is great. If you want a bit more almond flavor for the frosting, don't use extract--sprinkle sliced or slivered almonds on top of the cake after you frost it. All in all, though, this is a fantastic and rather easy recipe! item not reviewed by moderator and published
i have paula's cookbooks (all 3!!!) and i have made this cake recipe but the frosting will put this cake over the top. item not reviewed by moderator and published
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