Photo: Almond Sour Cream Pound Cake Recipe
Ingredients
- 1/2 pound (2 sticks) butter, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 3 cups sugar
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 6 eggs
- 1/2 teaspoon orange extract
- 1/2 teaspoon almond extract
- 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.
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.
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By coco356
on December 22, 2012
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Very tasty moist cake. The combination of almond and orange extact is exquisite.
By mkbh
RACINE, WI
on April 18, 2010
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I served this to my extended family (23 people at Easter and everyone LOVED it. I served it as a strawberry shortcake with fresh cut strawberries and whipped cream.
By karencrooks_6246148
West Des Moines, IA
on April 15, 2010
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I made this beautiful cake along with the almond cream-cheese icing recipe and my husband said it was the best cake he had ever tasted! I agree! I took pieces of it for my co-workers to try and they raved about it. The combination of almond and orange is now my favorite (now I even use a little almond extract in my orange cupcake recipe. I also found out a local bakery uses the orange-almond flavor combination in their holiday Spritz cookie recipe! The texture of this cake is just right - dense and yet not overly heavy - a very fine texture. Be careful tho - I could not control myself - I kept sampling the cake batter - it was addicting!
Read all 11 reviews