Sour Cream Almond Pound Cake by Granny Gina Recipe

Name: Sour Cream Almond Pound Cake by Granny Gina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sugar; 1 cup butter, softened; 6 eggs; 3 cups all-purpose flour, sifted; 1 cup sour cream; ¼ teaspoon baking soda; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 teaspoon lemon extract; 2 teaspoons butter flavoring

Servings: persons

3 cups sugar
1 cup butter, softened
6 eggs
3 cups all-purpose flour, sifted
1 cup sour cream
¼ teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
2 teaspoons butter flavoring

1
Preheat oven to 350 degrees.
2
Cream sugar and butter until very creamy.
3
Add eggs one at a time, beating well after each addition.
4
Sift flour three times, set aside.
5
Add soda to sour cream; stir well.
6
Add flour and sour cream mixture alternately to the cream mixture.
7
Blend well and add all the extracts and butter flavoring.
8
Pour into a well greased, lightly floured stem cake pan or spray with Baker's Joy.
9
Bake at 350 degrees about 1 1/2 hours, or until a toothpick inserted into center comes out clean.
10
Very good served with fruit or ice cream.

1674

kcal

Calories

Fat

224

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: 3 cups sugar, 1 cup butter, softened, 6 eggs, 3 cups all-purpose flour, sifted, and more.

Yes, Sour Cream Almond Pound Cake by Granny Gina 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.

Sour Cream Almond Pound Cake by Granny Gina

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