Sour Cream and Almond Pound Cake - A Southern Staple
Basic Ingredients In most baking scenarios, you will start with the simple ingredients of butter, eggs, sugar and flour and then the next additions will create the variety of treats. Growing up, I never experienced a Pound Cake. There...
In most baking scenarios, you will start with the simple ingredients of butter, eggs, sugar and flour and then the next additions will create the variety of treats. Growing up, I never experienced a Pound Cake. There was an Angel Food Cake with lots of egg whites, but a Pound Cake was my discovery in the South. And I must admit that there are many recipes for this simple cake. And everyone has a best recipe that oftenhas been passed down through generations. This recipe was one of the first that was shared when I arrived in Georgia in 1989. I remember this cake fondly and I am respectful of the deep family history. Before, I always created this in a Bundt pan, but of late, I have been using loaf pans to create easier sharing opportunities.
I made this treat for some gal pals a few months back and it was very well received. I was invited to Girl’s Night Out and the requirement was that you needed to bring a home-made gift to share. This group is also known as “The Crafty Chicks” so I was puzzled as I am not crafty. Once I decided to make or bake something, my first idea was this Pound Cake. I left one loaf for the hostess and one as the gift. WARNING: There is nothing diet or low fat about this treat, but I promise it is a memorable gift.
Sour Cream and Almond Pound Cake
- ½ pound of butter, no substitutes ( 2 sticks), at room temperature
- 2 2/3 cups sugar
- 6 eggs, at room temperature, I suggest cracking these into a bowl and then adding one-at-a-time
- ¼ teaspoon baking soda
- 8 ounces of sour cream
- 3 cups all purpose flour
- 2 teaspoons vanilla
- 2 teaspoons almond extract
- Cream butter and sugar well. Add one egg at a time to the creamed butter and sugar. In a small bowl, mix the baking soda and the sour cream. Allow this to sit for about 3 – 5 minutes before adding this to the batter. Add the vanilla and the almond extract. Then alternate adding the flour and the sour cream mixture to the batter. Do not overbeat this batter.
- Bake at 300 degrees in a Bundt Pan, a decorative pan, or two loaf pans for one hour. I butter and flour this pan or use a product like PAM to assist with the removal from the pan. DO NOT open the oven. After 60 minutes, increase the temperature to 325 degrees and bake another 15 minutes longer. Test with a tooth pick, when this comes out clean the cake is done.
- Cool in the pan for about 10-15 minutes then turn out of the pan. Allow to cool completely before placing on a cake platter or decorative plate.
- Given the eight ingredients, please do not make any substitutions. Folks have confessed that they have tried this recipe with margarine, low-fat sour cream, imitation vanilla and sugar substitutes and they always remind me that this is not a forgiving recipe. As always, use the best ingredients for the best results.
What is your favorite recipe for a Pound Cake?