Recipe courtesy of Paula Deen
Almond Sour Cream Pound Cake
Total:
3 hr 35 min
Active:
15 min
Yield:
16 to 18 servings
Level:
Intermediate
Total:
3 hr 35 min
Active:
15 min
Yield:
16 to 18 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 325 degrees F.

Butter and flour a tube pan and set aside. In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

Cook's Note

This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to make into a wedding cake. .

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