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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Almond Sour Cream Pound Cake (Paula Deen)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions