If you love almond desserts, this moist, tender Almond Sour Cream Pound Cake is for you!
This delicious almond pound cake has wonderful flavor from the crushed almonds and almond extract in the cake batter as well as an almond glaze.
What does Sour Cream do for a Pound Cake?
Today's Almond Sour Cream Pound Cake is based in part on our Sour Cream Pound Cake recipe.
Sour cream is a great ingredient to have in a cake recipe because it adds richness as well as acidity to the pound cake batter. This boost of acidity softens the strands of gluten, which results in a more tender cake.
You'll notice that many of our favorite recipes in our Recipes section have an ingredient that boosts the level of acidity in the cake, whether with sour cream, buttermilk, cream cheese, lemon juice, etc.
The high fat content of sour cream also makes for a more tender, flavorful cake.
How to Make Almond Pound Cake
You can find the full, printable cake recipe below, but here is a quick rundown of our steps!
- Preheat: Preheat the oven 325 degrees. Grease and flour a large Bundt pan.
- Flour Mixture: In a medium sized bowl, add the flour, baking soda, salt, and finely chopped almonds. Whisk to blend and set aside.
- Sour Cream Mixture: To a measuring cup add the sour cream, almond extract and 2 Tablespoons milk, blend and set aside
- Butter and Sugar: In the bowl of your mixer, mix the butter until smooth. Gradually add the sugar and mix until lightened in color and fluffy. This is an important step and could take 3 to 5 minutes.
- Eggs: Add the room temperature eggs one at a time mixing until the yellow of the yolk is blended.
- Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture mixture alternately with the sour cream mixture beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of sour cream mixture. Mix after the last addition just until blended.
- Time to Bake! Bake at 325 degrees for 1 hour and 10 minutes. If the top begins to look too brown, you can cover loosely with a sheet of aluminum foil. Check your cake as the end time approaches- bake times may vary. The cake is finished when a toothpick or wooden skewer can be inserted into the cake and comes out clean or with just a few crumbs attached.
- Allow the cake to cool in the pan on a wire rack for 10 minutes before turning out.
Easy Almond Glaze
We decided to add an easy almond glaze not only to dress the cake up a bit, but also because it adds great almond flavor as well as a bit of sweetness!
This easy glaze can be whipped up in no time. It is a combination of powdered sugar, milk, a pinch of salt, and almond extract.
If you try the glaze by the spoonful, you will think that it is too sweet. But when drizzled over the pound cake, it is just right!
It adds a great balance of sweetness and almond flavor to every slice.
Almond Sour Cream Pound Cake
This moist, tender Almond Sour Cream Pound Cake is so flavorful and easy to make! If you love almond desserts, you will love this recipe!
- 3 sticks ((339g) unsalted butter, softened
- 3 cups (600g) sugar
- 5 large eggs
- 3 cups (375g) all purpose flour, (not self rising)
- ½ teaspoon (2g) baking soda
- ½ teaspoon salt (3g)
- ½ cup (51g) finely chopped sliced almonds
- 1 (8oz) (227g) container sour cream (we use full fat sour cream)
- 2 Tablespoons (20g) milk
- 3 teaspoons (12g) almond extract
For the Easy Almond Glaze
- 1 cup confectioner's sugar, sifted
- 1-2 Tablespoons milk
- 1 teaspoon Almond Extract
- Pinch of Salt
For the Almond Sour Cream Pound Cake
- Preheat the oven 325 degrees. Grease and flour a 15 cup Bundt pan.
- In a medium size bowl, add the flour, baking soda, salt, and finely chopped almonds. Whisk to blend and set aside.
- To a measuring cup add the sour cream, almond extract and 2 Tablespoons milk, blend and set aside
- In the bowl of your mixer, mix the butter until smooth. Gradually add the sugar and mix until lightened in color and fluffy. This is an important step and could take 3 to 5 minutes.
- Add the eggs one at a time mixing until the yellow of the yolk is blended.
- With the mixer on low speed, add the flour mixture mixture alternately with the sour cream mixture beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of sour cream mixture. Mix after the last addition just until blended.
- Bake at 325 degrees for 1 hour and 10 minutes. If the top begins to look too brown, you can cover loosely with a sheet of aluminum foil. All ovens bake differently so check with a toothpick or long skewer as the end time approaches. The cake is done when the toothpick comes out clean or with just a few crumbs attached.
- Allow the cake to cool in the pan for 10 minutes before turning out.
For the Almond Glaze
Mix the ingredients. Start with 1 tablespoon milk and increase to 2 as needed until you reach desired consistency for glazing.
I applied the glaze to the cake with a disposable piping bag with the tip snipped away. I then added sliced almonds to the top.
1. When baking in a bundt pan, the batter should be at least 1 ¼ to 1 ½ inches below the rim of the pan. This will prevent the batter from baking up and over the sides of the pan.
2. This recipe makes 8 cups of batter.
3. Preheat the oven at least 15 minutes
4. The recipe can also be baked in a large tube pan
5. Have the eggs at room temperature, you can warm them by putting in a bowl of very warm water (not boiling) for 5 minutes
Can Pound Cake be Frozen?
Yes! Pound cakes freeze beautifully.
Not only is this a great time saver as it allows you to bake well in advance, but we also find that freezing freshly baked pound cakes gives them an added boost of moisture!
- In order to freeze your freshly baked pound cake, allow it to cool in the pan for 10 minutes before turning out onto a foil wrapped cake board. Allow it to cool a bit longer before wrapping.
- While the pound cake is still warm, we like to wrap the cake with a layer of plastic wrap, followed by aluminum foil. Into the freezer it goes!
- We find that wrapping a cake while it is still slightly warm will make it even more moist.
- When you are ready to thaw the pound cake, remove from it from the freezer and place on the kitchen counter, still wrapped for at least 30-45 minutes.
- At this point, unwrap the cake and allow it to continue to thaw. It may take a few hours or so to thaw completely.
Decorating the Almond Sour Cream Pound Cake
A simple almond glaze and a few sliced almonds are all that this cake needs for decoration!
Once my almond pound cake had cooled, I scooped the almond glaze into a disposable piping bag and snipped the tip away.
If you don't have a disposable piping bag, you can do the same thing with a ziplock bag with the corner snipped away.
I like to apply my glaze this way for more control (although you can spoon it over the cooled pound cake if you would rather). I then topped the glaze with additional sliced almonds.
Isn't it pretty? ;0)
More Almond Cakes
We've made several delicious almond cake recipes over the years! Here are a few of our favorites!
Thanks so much for stopping by! If you give our Almond Sour Cream Pound Cake a try, we would love for you to leave a comment and photo below!
Looks incredible! :-)
Thank you Teri!! xoxo
Hi Mrspansas, Yes, it is 3 cups of sugar