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 93
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

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Almond Sour Cream Pound Cake

Recipe courtesy of Paula Deen