Almond Sour Cream Pound Cake

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Recipe Courtesy of

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





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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Reader Comments:


I noticed that your chocolate sour cream pound cake calls for cake flour and the Almond Sour Cream Pound Cake calls for all-purpose flour. Do you use whatever the recipe calls for or do you change them? Also, I have baked the chocolate sour cream pound cake twice. Each time I have made it the top cracked and separated from the cake and fell off. What am I doing wrong?

By Sue Gamble on September 20, 2013


i would appreciate the modifications required for the almond sour cream cake for a wedding cake. thanks!

By deborah essig on May 30, 2013


I would like your recipe for easy rice pudding with almonds

By Dorothy brown on May 23, 2013


I was looking for a recipe for Rhubarb Sour Cream Cake. Modified this basic recipe... Used Clear Vanilla in place of the Orange and Almond Extracts, Added Lemon Rind and 2 cups of Diced Rhubarb. Made two 9 inch rounds. Frosted each cake top with Cream Cheese Frosting. Served as single layer dessert. OMGosh!!! EVERYONE loved it. Even the kids! Thanks Paula for the original recipe that was easily modified to suit my needs!!

By Janis Evans on September 19, 2012


From the first time i made this cake, yrs ago, my family has put it at the top of their dessert list. My oldest son request that this cake be made every year for his birthday. I know the recipe by hard. Thanks Paula.

By Carletta Kennedy-Thomas on August 01, 2012


I like th pound cake recipe you cook today I missed part of the show with the two boys and your son on the show the pound cke had lmond on top and you fix a cherry sauce to go over it I like watching your show. great job.

By allie V. Jacox on July 13, 2012


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


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

By Alice on December 18, 2011


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


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 09, 2011



By FAYE CLARKE on November 07, 2011


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


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


By Derorah Richards on May 01, 2011


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


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


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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