This is the basic recipe for an almond sour cream pound cake. Add any icing or toppings as you please!
Ingredients
Method
- Preheat oven to 160C/Gas 3.
- 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 unmould and cool completely on a wire rack.
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Overall Rating:
4.30
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