Almond Sour Cream Pound Cake

By mariannefeldman

Recipe courtesy Paula Deen
foodnetwork.com

Ingredients

• 1/2 pound (2 sticks) butter, plus more for pan
• 3 cups sugar
• 1 cup sour cream
• 3 cups all-purpose flour, plus more for pan
• 1/2 teaspoon baking soda
• 6 eggs
• 1/2 teaspoon orange extract
• 1/2 teaspoon almond extract
• Almond Buttercream Frosting, recipe follows
• Cook's Note: This is the basic recipe for a sour cream pound cake with almond buttercream frosting. This recipe would have to be modified to make into a wedding cake.

Details

Servings 16
Preparation time 25mins
Cooking time 105mins
Adapted from foodnetwork.com

Preparation

Step 1

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. Frost cake when completely cooled.