Almond Sour Cream Pound Cake

Recipe Ingredients

1/2 lb	227g / 8oz	Butter - (2 sticks) - plus more for pan
3 cups	594g / 20oz	Sugar
1 cup	237ml	Sour cream
3 cups	187g / 6.6oz	All-purpose flour - plus more for pan
1/2 teaspoon	2.5ml	Baking soda
6		Eggs
1/2 teaspoon	2.5ml	Orange extract
1/2 teaspoon	2.5ml	Almond extract
		Almond Buttercream Frosting
3/4 cup	148g / 5.2oz	Butter - (1 1/2 sticks) - softened
3 cups	594g / 20oz	Confectioners' sugar - (to 4)
1 1/2 teaspoons	7.5ml	Almond extract

Recipe Instructions

Preheat oven to 325 degrees. Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream.  Sift flour and baking soda together.  Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition.  Add extracts and stir to combine.

Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.  Frost cake when completely cooled.

Almond Buttercream Frosting: With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend.

Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using. (Makes 3 cups)

Source:
"PAULA'S HOME COOKING with Paula Deen - (Show # PA-SP01) - from the TV FOOD NETWORK"

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