Almond Sour Cream Pound Cake


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Recipe Courtesy of

54321 Based on 11 Reviews

Servings: 16-18 servings
Prep Time: 15 min
Cook Time: 2 hours
Difficulty: Moderate

Ingredients Add to grocery list

1/2 teaspoon almond extract
1/2 teaspoon orange extract
6   eggs
1 cup sour cream
1/2 teaspoon baking soda
3 cup sugar
3 cup all-purpose flour, plus more for pan
1/2 lb (2 sticks) butter, plus more for pan
almond buttercream frosting, recipe follows

Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners’ sugar
1 1/2 teaspoons almond extract

Directions

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.

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.

Almond Buttercream Frosting:

With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.

Yield: 3 cups

Show: Paula's Home Cooking/Paula's Party Episode: Lovin' Spoonfuls
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Leave a Comment

Reader Comments:

54321

I have made this cake dozens of times. My friends request it for gifts to them, club meetings, etc. My family loves it because it doesn't taste sweet. Sometimes, I use different flavoring. I cut the frosting in half. The full recipe is too much and becomes too sweet. A couple of times I used a cream cheese frosting. I always use a bundt pan but my last time, I used 2 loaf pans and loved it (adjust the cooking time). The cake freezes beautifully.

By Shirley on February 28, 2012

54321

Love this cake. Can it be made in loaf pans and frozen?

By Alice on December 18, 2011

54321

Hi Paula, I have been following you and your recipes for years. I love the show and finally attempted to make something - Pumpkin cheesecake. It turned out great, everyone loves it. It is now a holiday staple. My dilemma is with the pound cake. Each time I make it, the middle always comes out gooey/gummy. Paula, I need help. Can you tell me what I am doing wrong? Thank you in advance for your expertise. DeShaz

By DeShaz on November 24, 2011

54321

I love watching your show! I am a diebetic but I still like to have my sweets. I am looking for a good pound cake receipe that is made with a sugar substitute, preferrably Truvia, made from the stevia leaves. This sugar substitute is better for me than some of the others. If you have any ideas on how I can make one, I would appreciate it very much if you would share it with me. Thank you and God bless you.

By Wanda Hollar on November 08, 2011

54321

WOULD LOVE TO MAKE THE THIS BAKE A LOT BUT MY CAKES ARE ALWAYS FALLEN WHAT AM I DOING WRONG.

By FAYE CLARKE on November 07, 2011

54321

I'm wondering if there are two sizes for the tube pan (or should I use an angel food cake pan). I made the almond pound cake recipe and used a standard size tube pan which overflowed in the oven. One side wasn't baked all the way through, the side that was was quite yummy! Teri

By Teri Chuk on August 31, 2011

54321

Love this cake but would like to know what modifications need to be made to make it into a wedding cake. Please advise. Thanks, Peggy

By Peggy Parrish on May 22, 2011

54321

By Derorah Richards on May 01, 2011

54321

My whole family LOVED this cake, although next time I will omit the orange extract! Also might change up the frosting too. For some reason the frosting had that "powdered" feel to it...loved the taste of it, but not the texture so much... on the whole, had to be the best S.C.P.C I have made. Can't wait to try more recipes.

By Anonymous on July 16, 2010

54321

I made this cake for my New Years party and it was a hit..I have people asking me to make it again as well as others asking me to make a lemon version. It came out delicious! Thanks Paula!

By crystalin on January 04, 2009

54321

I have been making this cake for about 2 years now and everyone always asks for the recipe. Super moist...Honestly you can not just eat one slice...thanks Paula

By bonitabac on December 09, 2008

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