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Ingredients
| granulated sugar: 3 cups |
| salted butter: 1 cup (softened) |
| eggs: 6 |
| all-purpose flour (unsifted): 3 cups (sifted) |
| sour cream: 1 cup |
| baking soda: 1/4 tsp |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| lemon extract: 1 tsp |
| butter extract: 2 tsp |
Sour Cream Almond Pound Cake by Granny Gina
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
90 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees.
- Cream sugar and butter until very creamy. Add eggs one at a time, beating well after each addition.
- Sift flour three times, set aside.
- Add soda to sour cream; stir well. Add flour and sour cream mixture alternately to the cream mixture.
- Blend well and add all the extracts and butter flavoring.
- Pour into a well greased, lightly floured stem cake pan or spray with Baker's Joy.
- Bake at 350 degrees about 1 1/2 hours, or until a toothpick inserted into center comes out clean.
- Very good served with fruit or ice cream.