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Almond Sour Cream Pound Cake Recipe

Almond Sour Cream Pound Cake

Paula Deen

Recipe courtesy Paula Deen

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

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

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  • on February 19, 2012

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    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.

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  • on January 21, 2012

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    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!

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  • on January 17, 2012

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    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!

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  • on July 22, 2011

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    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?

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  • on April 08, 2011

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    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! :

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  • on June 25, 2010

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    Can you use cake flour instead of all purpose flour??

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  • on February 22, 2009

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    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!

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  • on January 29, 2009

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    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!

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  • on December 24, 2008

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    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.

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  • on November 30, 2008

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    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

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