Almond Sour Cream Pound Cake

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Paula Deen's Wedding

Rated: 5 stars out of 5Rate itRead users' reviews (95)

RECIPE
COMMENTS & REVIEWS(95)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
16 to 18 servings

Times:

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

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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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Comments & Reviews

recipe Almond Sour Cream Pound Cake
Linda Fresno, CA 02-22-2009
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The best I've done
Rated: 5 stars out of 5

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!Read more
recipe Almond Sour Cream Pound Cake
Fran West Chester, PA 01-29-2009
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Perfect Pound Cake
Rated: 5 stars out of 5

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!Read more
recipe Almond Sour Cream Pound Cake
Patty Florence, KY 12-24-2008
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Perfect
Rated: 5 stars out of 5

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. Read more
recipe Almond Sour Cream Pound Cake
martiza chesterfield , SC 11-30-2008
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Wonderful recipe
Rated: 5 stars out of 5

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,SCRead more
recipe Almond Sour Cream Pound Cake
nina FLAT ROCK, MI 09-01-2008
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pound cake
Rated: 4 stars out of 5

I made this is a bundt pan. I thought it good, but not a five rating. Not moist enough for me.
recipe Almond Sour Cream Pound Cake
N Kingsland, GA 07-17-2008
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very tasty
Rated: 4 stars out of 5

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!Read more