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

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