Almond Sour Cream Pound Cake

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This is a delicious cake that remains moist for days. Instead of making the icing I made a glaze. I actually think the cake would be better without icing. I got rave reviews when I served this at a dinner party. It does take a lot of time to prepare, but, it is worth it.

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I made this cake 3 different times and it fell every time. I kept thinking I had dome something wrong but am now wondering if it has to do with the altitude. We live at an altitude of 5600 feet and there are no instructions for high altitude.

Although my cakes fell, they were still eaten. LOL That should tell you how good this one is.

If you want a pleasant surprise, substitute Raspberry Extract for the Orange Extract.

Now if someone will come along and post directions for high altitude, I'll make it a fourth time.

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This is a superb cake. The richness that comes with each bite, is manna from heaven. It has been a great hit with the customers at my cafe! Thank you Paula Dean!

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This cake bakes up beautifully and can be made in different sized molded pans. If you vary the size of the pan be careful not to overfill. It does rise quiet a bit. Avoid this recipe if you don't like overly sweet cake or simply use less sugar.

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This was a great recipe, my family really enjoyed it! We had about 5 different deserts, this was the first to go.

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The cake was moist and very flavorful. My whole family enjoyed it very much and so have my friends at work.

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Have made this pound cake many times. And I must say, there are no other recipes that can compare to this pound cake. My mom is very particular about her sweets; she truly enjoys this every time I make it for her. Great with tea in the afternoon.

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Taste was very refreshing

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This was incredible and very easy to make. Everyone in my office enjoyed it, not a crumb left.

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This is awesome. I make it all the time. Tastes like it came from a bakery. I'll take it every time!