Almond Sour Cream Pound Cake

If you like the taste of almond extract, you should love this one. You can also serve this with a strawberry sauce. This pound cake is very large and will serve at least 16 people. It keeps very well for up to a week without refrigeration

Almond Sour Cream Pound Cake

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  • Prep Time


  • Total Time


  • Servings



  • 2

    sticks room temp butter (no substitute)

  • 3

    cups sugar

  • 6

    eggs, separated

  • 3

    cups all purpose flour

  • ½

    tsp. salt

  • ¼

    tsp. baking soda

  • 1

    cup sour cream

  • 3

    table. almond extract

  • slivered almonds


Spray a 10 inch tube pan with cooking spray. Cut out a piece of wax paper to fit into the bottom. Spray the wax paper with cooking spray. In stand mixer beat butter & sugar together until thoroughly mixed. This should take approx. 7 minutes. Beat in egg yolks. Sift together flour, salt & baking soda. Sift 3 more times. Beat in flour mixture and sour cream starting & ending with flour. Beat in extract. In a separate bowl, beat egg whites til stiff. Beat in half of the egg whites into the cake batter. Fold in remaining egg whites. Spoon into the prepared pan. Bake 300 degrees 1¾ hr. to 2 hr. or until a toothpick come out clean. Put on wire rack and let cool for 10 minutes. Remove cake from pan. Transfer to wire rack & let cook completly. Make a glaze with powdered sugar, almond extract & milk. Sprinkle with slivered almonds.


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