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Almond Sour Cream Pound Cake Recipe

Almond Sour Cream Pound Cake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (91)

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Average Rating:

Total Reviews: 91

Showing 71-80 of 91

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  • on February 16, 2005

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    This is the first pound cake I have ever made. It was very simple to make, but I used a bundt pan instead of the tube pan and it cooked way over! The cake was very good, but tasted more like wedding cake or petit fours.

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  • on February 13, 2005

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    Took this cake to a party. They almost starting fighting over who would have the last 2 slices. I had to cut it into 16 little squares. Is that crazy or what?

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  • on February 10, 2005

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    I needed a pound cake recipe for a 3-dimensional "Wilton" cake mold, and tried this one. It turned out great! The cake was yummy and best of all the "Wilton" teddy bear came out perfect and firm so it was easy to frost and decorate. The only change was figuring out how much batter to pour into the mold and I just estimated knowing that overflow could be cut off before frosting the cake. It was a nice cake for a baby shower.

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  • on February 09, 2005

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    The recipe was easy to make. The cake taste like birthday cake from an old timey bakery. Not like the cakes you get from grocery stores.

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  • on February 07, 2005

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    I have tried tons of pound cake recipes and only keep a handful...but this one I'll be making for a long time to come and often! Be sure and NOT over-bake the cake. That could have been the problem for the lady who first reviewed this recipe. It IS moist and just wonderful!! A keeper! Thanks, Paula!!

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  • on February 07, 2005

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    Made it for the super bowl game. It was outstanding and delicious.

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  • on February 05, 2005

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    This has to be the most perfect recipe for a pound cake I've experianced by far!.... Moist beyond words, the beautiful golden color, and the taste was just grand.... My mother was a pastry chef for over 45 yrs. and were she here to try this today it would of been cudos all the way!!!.... Thanks for the winner Paula.

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  • on December 11, 2004

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    where do i start about this cake. a 5++++. I made this cake tonight. I substituted the almond extract for vanilla, butter nut. OH MY GOODNESS! this cake turned out PERFECT! this cake came out pretty. My husband, who usually does not make a big deal over things, said this cake tasted as good as it looked "incredible". Paula Deen you've out done yourself. My mother and grandmother are rushing over tomorrow just to get a slice. My 86 year old Cousin who has been making these from scratch since she was a child with her eyes closed, can't compete. the crust was sooooo crusty like we like it on the top and edges and the inside WOOOOOOW! now I can make these for Christmas gifts instead of getting one from my cousin. I'm hooked.

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  • on November 27, 2004

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    I made this cake for a coworker who is a gourmet cook. This cake is moist, delicately flavored and melts in your mouth.

    The listed timing on the recipe is very close to how long it took me to make this cake.

    There was not one crumb left at the end of our luncheon. Even our "gourmet" was impressed. The only negative is that I got the job of "office baker" after this one!

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  • on September 04, 2004

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    This is the BEST pound cake I have ever eaten. My husband and co-worker's really enjoyed it.

    Made this in a bundt pan and used only hslf the frosting for just the top of the cake and then added toasted almonds. I can't wait to make this again!

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