Almond Sour Cream Pound Cake

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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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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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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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I made this is a bundt pan. I thought it good, but not a five rating. Not moist enough for me.

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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!

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This recipe produced a large pound cake with even crumb and texture. It was moist and flavorful without the frosting and the top crust has a nice crisp chew. I made it with 2 cups of sugar and made sure the butter and eggs were at room temperature. This will definitely become a repeat in our home!

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This cake is very moist and has a wonderful flavor. I gave it as a gift and my friends were delighted. This cake is a winner and I will bake it often.

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I must agree that this pound cake is wonderfully: scrumptous, simple and authentically southern. Thanks Paula!
I added a 1/2 teaspoon of vanilla to the recipe.

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I've made several things from paula and they all turn out great. This can be added to the long list.

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I love to bake and at one time owned a cafe in highly competitive Chicago where restaurant eating is perhaps the best in the world. This differs from the classic which requires one pound each of the major ingredients. Using fresh or sour cream to bake biscuits, scones, etc., automatically makes the recipe a bit sweeter-tasting, especially if the recipe omits salt. I did not understand why baking soda was specified without salt. I still followed the recipe and used vanilla in lieu of orange extract. I used a tube pan and sprayed it with olive oil, no flour. The cake extracted readily. I used extra large eggs and added them all at once. Ensure that all is at room temperature, even the eggs, otherwise your butter will freeze up again on you into granules. The crust has that nice-meringue-delicate look to it that you get with classic European cakes. The nose and its bouquet are heady. Next time, I will make it the central-European way and add a bit of salt and use rosewater, no almond, and no organge extracts. I think many of Paula's recipe are excellent, although a bit too sweet. This cake stands well on its own, so I highly suggest simply dusting it with confectioner's sugar, and just presenting it with thawed frozen berries of some sort laced with Cointreau (tm. Mit schlag of course.
Others have reviewed this recipe, and the cake is supposed to be dense, not light like a box cake. So, you can disregard those gripes. I also bet many people who criticize this recipe used light sour cream or margarine instead. Should be sliced very thin, instead of one wedge. This cake also warms very nicely in the microwave, but loses some of its flavor when served warm. This cake tastes best at room temperature. Use port wine for an extra special, rich man-poor man type of contrast. If you do present the cake for company, serve it right side up, the way you baked it. That way it will resemble the crown that it and your company so richly deserve.