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!
Ingredients
- 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
Instructions
- 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.
Notes
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