Lemon Almond Sour Cream Pound Cake Recipe

Name: Lemon Almond Sour Cream Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter (softened); 3 cups sugar; 1/2 cup sour cream; 1/2 cup lemon yogurt; 3 cups all-purpose flour; 1/2 teaspoon baking soda; 6 eggs; 1/2 teaspoon almond extract or 1/2 teaspoon almond flavoring; 1/2 teaspoon lemon extract or 1/2 teaspoon lemon flavoring; 1 lemons, juice of or 1 lime, juice of

Servings: persons

1 cup butter (softened)
3 cups sugar
1/2 cup sour cream
1/2 cup lemon yogurt
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon almond extract or 1/2 teaspoon almond flavoring
1/2 teaspoon lemon extract or 1/2 teaspoon lemon flavoring
1 lemons, juice of or 1 lime, juice of

1
Preheat Oven to 325u00b0.
2
Next butter and flour a large Tube or Bundt pan.
3
Cream together Sugar and Butter.
4
Then add Sour cream and Yogurt.
5
Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
6
Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
7
Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.

1616

kcal

Calories

Fat

226

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 10 ingredients. The key ingredients include: 1 cup butter (softened), 3 cups sugar, 1/2 cup sour cream, 1/2 cup lemon yogurt, and more.

Yes, Lemon Almond Sour Cream Pound Cake 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.

Lemon Almond Sour Cream Pound Cake

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