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Almond sour cream pound cake

  • Preparation Time15 mins
  • Cooking Time80 mins
  • Serves16
  • DifficultyMedium
220g butter, plus more for pan
420g plain, plus more for pan
600g sugar
230g sour cream
1/2 tsp bicarbonate of soda
6 eggs
1/2 tsp orange essence
1/2 tsp almond essence
1) Preheat oven to 160C/Gas 3.

2) 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.

3) 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.

Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to make into a wedding cake.

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