ALMOND SOUR CREAM POUND CAKE
Rich pound cake is made even more tempting with buttercream frosting.
Provided by Paula Deen
Categories baking christmas dessert holidays traditional valentine's day
Yield 16-18
Number Of Ingredients 9
Steps:
- Preheat oven to 325 °F.
- Butter and flour a tube pan and set aside. In the bowl of a mixer, cream 2 sticks 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 1/2 teaspoon of almond and orange 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.
- Almond Buttercream Frosting:
- With an electric mixer, cream 1 1/2 sticks butter in a large mixing bowl. Slowly beat in the confectioner's sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add 1 1/2 teaspoons 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.
- Yield: 3 cups
- Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to be made into a wedding cake.
ALMOND SOUR CREAM POUND CAKE (PAULA DEEN)
A Paula Deen recipe; I haven't had the chance to make it yet, but I don't want to lose the recipe....
Provided by Raquel Grinnell
Categories Breakfast
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- 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.
- 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. Yield: 3 cups.
LEMON ALMOND SOUR CREAM POUND CAKE
A Cake that is Rich and Moist, and Lemon flavored. Great just by the slice or top with fresh Strawberries and Whip Cream
Provided by Donna Luckadoo
Categories Dessert
Time 1h20m
Yield 12 slices
Number Of Ingredients 10
Steps:
- Preheat Oven to 325°.
- Next butter and flour a large Tube or Bundt pan.
- Cream together Sugar and Butter.
- Then add Sour cream and Yogurt.
- Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
- Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
- Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.
Nutrition Facts : Calories 512.5, Fat 20.2, SaturatedFat 11.9, Cholesterol 151.1, Sodium 208.1, Carbohydrate 76.8, Fiber 0.9, Sugar 52.3, Protein 7.3
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND POUND CAKE
I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. -Margie Dalton, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 cakes (12 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.
Nutrition Facts : Calories 289 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
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