Recipe
Almond Sour Cream Pound Cake Recipe
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- 1 1/2 tsps almond extract .
- 3/4 c butter, softened (1 1/2 sticks) .
- butter, for pan .
- 3 c sugar .
- all-purpose flour, for pan .
- 3 c all-purpose flour, plus more .
- Pound Cake .
- Almond Buttercream Frosting .
- 1/2 tsp almond extract .
- 1/2 tsp orange extract .
- 3-4 c confectioners' sugar .
- 1 c sour cream .
- 1/2 lb butter, plus more .
- 1/2 tsp baking soda
Directions
- Step #1 Preheat oven to 325F degrees F.
- Step #2 Butter & flour a tube pan & set aside.
- Step #3 In the bowl of a mixer, cream butter & sugar together & then add sour cream.
- Step #4 Sift flour & baking soda together.
- Step #5 Add to creamed mixture, 1 at a time, alternately with eggs, beating after each addition.
- Step #6 Add extracts & stir this to mix.
- Step #7 Pour into prepared pan & bake for 1 hr & 20 mins.
- Step #8 Cool cake in pan for about 10 mins & then unmold & cool completely on a wire rack.
- Step #9 Almond Buttercream Frosting: With an electric mixer, cream butter In a large-ish mixing bowl.
- Step #10 Slowly beat in the sugar until smooth & creamy & sweetened to your liking (about 2 mins).
- Step #11 Add almond extract & stir this to mix.
- Step #12 Frost cake when fully cooled.
- Step #13 If you are not using the frosting as soon as possible, store it, covered, in the refrigerator & then bring it to about room temp just prior to using.
- Step #14 Yield: 3 c.
- Enjoy the Almond Sour Cream Pound Cake recipe
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