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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 81-90 of 91

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  • on August 07, 2004

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    This is a great recipe. My husband was really impressed and so were my colleagues.

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  • on July 16, 2004

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    My friends and family loved this cake.

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  • on July 14, 2004

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    I made this cake for my parents' 57th wedding anniversary and it was incredible. My family raved about the delicate almond taste and the icing was the PERFECT topping. I added toasted almonds on the side of the cake and the combination of the sweet and salty has my tastes buds watering right now. Do not miss an opportunity to make this cake!

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  • on June 29, 2004

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    What a delicious pound cake! I have never been successful at making pound cakes and this cake turned out beautifully. I decided to leave the almond extract out of the frosting because I thought it would be too much almond flavor. This recipe is definitely a keeper.

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  • on June 28, 2004

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    This cake is THE best pound cake recipe EVER! I substituted a Wilton frosting recipe for the one listed here only because it is less sweet; however, it makes the same amount. I sliced the pound cake in half horizontally and frosted in between the two layers as well as the entire surface. This would make an excellent bridal shower cake or wedding cake.

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  • on June 21, 2004

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    This pound cake came out of the pan perfectly and was delicous. I didn't use the heavy frosting. I mixed a chocolate almond glaze and kept it lighter. Everyone was impressed!

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  • on June 20, 2004

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    Oh my gosh, what a wonderful and easy pound cake recipe. I have been searching high and low for a really excellent pound cake to serve my family and friends and I finally found it. Sheer heaven. I've always loved watching Paula cook and she's by far my favorite chef. Oh and congrats Paula and Michael on your wedding. Many happy and wonderful years to you both.

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  • on June 17, 2004

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    This is a wonderful cake with flavors that can be interchanged. The basic recipe is for a sour cream cake and different flavorings can be substituted. I made the cake with lemon and will now try almond. The cake disappeared very quickly in my house!

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  • on June 12, 2004

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    This is a great recipe for a (relatively light, moist pound cake.

    The only problem I have is that it calls for a half-teaspoon of almond extract for the batter (which works well and then a teaspon and a half of the extract for the frosting. This is WAY too much almond flavor for the frosting. I would suggest leaving the extract out of the frosting (or only adding about an eighth-teaspoon and using orange and/or lemon juice instead. The contrast of the vaguely citrus-y frosting with the rich, nutty cake is great. If you want a bit more almond flavor for the frosting, don't use extract--sprinkle sliced or slivered almonds on top of the cake after you frost it.

    All in all, though, this is a fantastic and rather easy recipe!

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  • on June 06, 2004

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    i have paula's cookbooks (all 3!!! and i have made this cake recipe but the frosting will put this cake over the top.

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