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Almond Sour Cream Pound Cake
Contributed By: Chris, MT | See all of Chris's recipes
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 3.5   Reviews: 7 See Reviews
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Active Time:  20 Minutes
Total Time:  2 Hours 20 Minutes
Yield:  16 servings
If you like the taste of almond extract, you should love this one. You can also serve this with a strawberry sauce. This pound cake is very large and will serve at least 16 people. It keeps very well for up to a week without refrigeration.
RECIPE INGREDIENTS
2 sticks room temp butter (no substitute)
3 cups sugar
6 eggs, separated
3 cups all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
3 table. almond extract
slivered almonds
Almond Sour Cream Pound Cake Recipe at Cooking.com
DIRECTIONS
Spray a 10 inch tube pan with cooking spray. Cut out a piece of wax paper to fit into the bottom. Spray the wax paper with cooking spray.
In stand mixer beat butter & sugar together until thoroughly mixed. This should take approx. 7 minutes.
Beat in egg yolks.
Sift together flour, salt & baking soda. Sift 3 more times.
Beat in flour mixture and sour cream starting & ending with flour.
Beat in extract.
In a separate bowl, beat egg whites til stiff.
Beat in half of the egg whites into the cake batter.
Fold in remaining egg whites.
Spoon into the prepared pan.
Bake 300 degrees 1 3/4 hr. to 2 hr. or until a toothpick come out clean. Put on wire rack and let cool for 10 minutes.
Remove cake from pan.
Transfer to wire rack & let cook completly.
Make a glaze with powdered sugar, almond extract & milk.
Sprinkle with slivered almonds.
ENJOY!!!
Date Added: 02/17/2010
Spotlight Recipe Review See all 7 reviews »

Rating: 1
by: Richatd Reviewed: 06/17/2012
Sour cream almond pound
I was very disappointed in this cake. It took over 3 hours too cook very dense too doughy. The top of cake was the best part and it had a good flavor. But overall not worth making
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