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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Almond Sour Cream Pound Cake Recipe

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This recipe for Almond Sour Cream Pound Cake is from Baysinger Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2- sticks unsalted butter (real butter)
3 cups sugar
6 jumbo eggs
3 cups all-purpose flour, sifted (not self-rising)
¼ teaspoon baking soda
*pinch of salt (can omit if using salted butter)
1 cup (8-ounces) sour cream (full fat, not low fat)
2 teaspoons real almond extract (not imitation)
Directions:
Directions:
Preheat over to 325º. Cream sugar and butter. Add eggs, one at a time; mix on low till blended. Add baking soda to flour. Alternately add flour mixture and sour cream to sugar/egg mixture. Add almond extract last, and mix carefully by hand. Don't overbeat. Pour into a lightly greased and floured tube pan or Bundt pan. Will be thick. Bake at 325º for 1 hour and 10-25 minutes. This should be golden brown. Cool for 15 minutes and turn out of pan.

 

 

 

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