Decadent Almond Sour Cream Pound Cake
Indulge in this luscious Almond Sour Cream Pound Cake, a beloved recipe inspired by Paula Deen. This cake boasts a rich, moist texture with a delightful almond flavor that is complemented by a hint of citrus from the orange extract. Perfect for brunch gatherings or as a delightful dessert, this cake is simple to prepare yet impressively delicious. Topped with a silky almond buttercream frosting, it's a heavenly treat that’s sure to please any crowd. Once you make this cake, it will become a staple in your dessert repertoire.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter
1/2 lb (Softened, plus more for greasing pan)
Sugar
3 cups (Granulated)
Sour cream
1 cup (Full-fat)
All-purpose flour
3 cups (Plus more for greasing)
Baking soda
1/2 teaspoon (Sifted with flour)
Eggs
6 (Large, room temperature)
Orange extract
1/2 teaspoon (N/A)
Almond extract
1/2 teaspoon (For the batter)
Butter (for frosting)
3/4 cup (Softened)
Confectioners' sugar
3-4 cups (N/A)
Almond extract (for frosting)
1 1/2 teaspoons (N/A)
Instructions
1
Preheat your oven to 325°F (160°C).
2
Prepare a tube pan by generously buttering and flouring it. Set it aside.
3
In a stand mixer, cream together the 1/2 lb of butter and 3 cups of sugar until light and fluffy. Gradually incorporate the cup of sour cream until fully combined.
4
In a separate bowl, sift together 3 cups of all-purpose flour and 1/2 teaspoon of baking soda.
5
Add the flour mixture to the creamed butter and sugar mixture in batches, alternating with the 6 eggs, adding one egg at a time and beating well after each addition.
6
Finally, add in the 1/2 teaspoon of orange extract and 1/2 teaspoon of almond extract, stirring until the batter is smooth and well combined.
7
Pour the batter into the prepared tube pan, smoothing the top.
8
Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan for about 10 minutes before carefully unmolding it onto a wire rack to cool completely.
10
For the almond buttercream frosting, cream the 3/4 cup of softened butter in a large mixing bowl using an electric mixer.
11
Gradually add in the confectioners' sugar (3-4 cups), mixing until smooth and creamy. Adjust the amount based on your desired sweetness.
12
Stir in 1 1/2 teaspoons of almond extract until fully blended.
13
Once the cake has completely cooled, frost it generously with the almond buttercream. If the frosting isn't used immediately, store it covered in the refrigerator, and bring it to room temperature before using.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Almond Sour Cream Pound Cake.
Who inspired this pound cake recipe?
This recipe is inspired by the famous chef Paula Deen.
What is the primary flavor profile of this cake?
The cake features a rich almond flavor complemented by a hint of citrus from orange extract.
What temperature should I set my oven to?
Preheat your oven to 325°F or 160°C.
What type of pan is required for this recipe?
This recipe requires a tube pan.
How should I prepare the tube pan?
Generously butter and flour the tube pan before adding the batter.
How much butter is needed for the cake batter?
The batter requires 1/2 pound of butter.
How many cups of sugar go into the cake batter?
The cake batter uses 3 cups of granulated sugar.
What kind of sour cream should be used?
The recipe recommends using 1 cup of full-fat sour cream.
Which dry ingredients need to be sifted?
Sift together 3 cups of all-purpose flour and 1/2 teaspoon of baking soda.
How many eggs are in this recipe?
The recipe calls for 6 large, room temperature eggs.
How do I incorporate the flour and eggs?
Add the flour mixture and eggs to the creamed butter in alternating batches, beating well after each addition.
What extracts are used in the batter?
The batter uses 1/2 teaspoon of orange extract and 1/2 teaspoon of almond extract.
How long does the cake need to bake?
The cake should bake for 1 hour and 20 minutes.
How do I know when the pound cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before unmolding.
Where should I cool the cake after removing it from the pan?
Unmold the cake onto a wire rack to cool completely.
What type of frosting is paired with this cake?
It is paired with a silky almond buttercream frosting.
What ingredients are needed for the frosting?
The frosting requires 3/4 cup softened butter, 3-4 cups confectioners' sugar, and 1 1/2 teaspoons almond extract.
How much almond extract is used in the frosting?
The frosting uses 1 1/2 teaspoons of almond extract.
How much confectioners' sugar should I use?
Use between 3 and 4 cups of confectioners' sugar depending on your desired sweetness and consistency.
When should the frosting be applied to the cake?
Frost the cake only after it has completely cooled.
How should I store the frosting if not using it immediately?
Store the frosting covered in the refrigerator.
What should I do with refrigerated frosting before using it?
Bring the refrigerated frosting to room temperature before applying it to the cake.
What is the texture of the Decadent Almond Sour Cream Pound Cake?
The cake has a rich and moist texture.
Is this cake suitable for a brunch?
Yes, it is specifically mentioned as being perfect for brunch gatherings.
How many total ingredients are listed in this recipe?
There are 11 ingredients listed in total.
What is the first step in the instructions?
The first step is to preheat your oven to 325°F (160°C).
Can I use orange extract in the frosting?
The recipe calls for orange extract in the batter, but only almond extract is specified for the frosting.
What should I use to mix the frosting?
An electric mixer is recommended for creaming the frosting ingredients.