Almond Sour Cream Pound Cake

By JanetLynn198

Ingredients

• 2 sticks room temp butter (no substitute)
• 3 cups sugar
• 6 eggs, separated
• 3 cups all purpose flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup sour cream
• 3 tbsp almond extract
• slivered almonds

Details

Preparation time 30mins
Cooking time 150mins
Adapted from Cooking.com

Preparation

Step 1

1. Spray a 10" tube pan with cooking spray. Cut out a piece of wax paper to fit into the bottom. Spray the wax paper with cooking spray.

2. In stand mixer beat butter & sugar together until thoroughly mixed, about 7 mins. Beat in egg yolks. Sift together flour, salt & baking soda. Sift 3 more times.

3. Beat in flour mixture and sour cream starting & ending with flour. Beat in extract.

4. 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.

5. Bake 300F for 110 mins or until a toothpick come out clean. Put on wire rack and let cool for 10 mins.

6. Remove cake from pan. Transfer to wire rack & let cook completely. Make a glaze with powdered sugar, almond extract & milk. Sprinkle with slivered almonds.