ALMOND SOUR CREAM POUND CAKE (PAULA DEEN)
A Paula Deen recipe; I haven't had the chance to make it yet, but I don't want to lose the recipe....
Provided by Raquel Grinnell
Categories Breakfast
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Butter and flour a tube pan and set aside.
- In the bowl of a mixer, cream butter and sugar together and then add sour cream.
- Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.
- Add extracts and stir to combine.
- Pour into prepared pan and bake for 1 hour and 20 minutes.
- Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.
- 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.
- 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.
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Denise Arends
[email protected]This cake is perfect for any occasion. I've made it for birthdays, holidays, and even just because.
Brenda Stephanie
[email protected]I'm not a fan of almond extract, so I substituted vanilla extract instead. The cake still turned out great.
billyraybob jr. beavertwil
[email protected]This cake is a bit more dense than some other pound cakes, but I like that. It makes it feel more substantial.
Mahfug Karim Rahi
[email protected]I love the combination of almond and sour cream in this cake. It's a unique and delicious flavor.
Boukhmiss Amine
[email protected]This cake is beautiful! I made it for a special occasion and it was a showstopper.
Ariane Mojeco
[email protected]I've tried many pound cake recipes, but this one is by far the best. It's so easy to make and it always comes out perfect.
dridi gamer
[email protected]This cake is so moist and flavorful. The sour cream and almond extract give it a unique flavor that I love.
Jagorone sagor
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great! I'll definitely be making it again.
Jayson Potter
[email protected]This cake was a hit at my party! Everyone loved it, and I got so many compliments. It's definitely a keeper recipe.
jackixoni pondmari rashidi jack
[email protected]My family loves this cake! It's the perfect balance of sweet and tangy, and the almond flavor is just right. I've made it several times and it always comes out perfect.