Almond Sour Cream Pound Cake

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  • Level: Intermediate
  • Total: 3 hr 35 min
  • Prep: 15 min
  • Inactive: 2 hr
  • Cook: 1 hr 20 min
  • Yield: 16 to 18 servings
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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


  1. Preheat oven to 325 degrees F.
  2. 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. .