Almond Sour Cream Pound Cake (Paula Deen) Recipe

Name: Almond Sour Cream Pound Cake (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pound Cake; 1/2 lb butter, plus more; butter, for pan; 3 cups sugar; 1 cup sour cream; 3 cups all-purpose flour, plus more; all-purpose flour, for pan; 1/2 teaspoon baking soda; 6 eggs; 1/2 teaspoon orange extract; 1/2 teaspoon almond extract; Almond Buttercream Frosting; 3/4 cup butter, softened (1 1/2 sticks); 3 -4 cups confectioners' sugar; 1 1/2 teaspoons almond extract

Servings: persons

Pound Cake
1/2 lb butter, plus more
butter, for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more
all-purpose flour, for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Almond Buttercream Frosting
3/4 cup butter, softened (1 1/2 sticks)
3 -4 cups confectioners' sugar
1 1/2 teaspoons almond extract

1
Preheat oven to 325 degrees F.
2
Butter and flour a tube pan and set aside.
3
In the bowl of a mixer, cream butter and sugar together and then add sour cream.
4
Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
5
Add extracts and stir to combine.
6
Pour into prepared pan and bake for 1 hour and 20 minutes.
7
Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
8
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.
9
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.

2255

kcal

Calories

109

Fat

300

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pound Cake, 1/2 lb butter, plus more, butter, for pan, 3 cups sugar, and more.

Yes, Almond Sour Cream Pound Cake (Paula Deen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Sour Cream Pound Cake (Paula Deen)

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