Almond Sour Cream Pound Cake
Show: Paula's Home Cooking
Episode: Paula Deen's Wedding
Rate This RecipeRead users' reviews (91)
- Recipe categories: Fruit, Oranges, Dairy, Eggs, Nuts, Sugar,
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Average Rating:
Total Reviews: 91
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By rwiberg_7666673
Las Vegas, NV
on January 16, 2013
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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!
By LKuder0815
Moorestown, NJ
on September 03, 2012
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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.
By epicurious2
on June 23, 2012
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Dry. Not full proof.
By love to cook 2011
Rocksprings, TX
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.
By tobagogirl
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!
By Julana
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!
By hnskr
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?
By aliciads
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! :
By thornton_12722667
Gainesville, 48
on June 25, 2010
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Can you use cake flour instead of all purpose flour??
By lindaconnolly19...
Fresno, CA
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!