Almond Sour Cream Pound Cake

If you love almond desserts or pound cake recipes, this moist, tender Almond Sour Cream Pound Cake is for you!

This delicious almond pound cake has wonderful flavor from the crushed almonds and almond extract in the cake batter as well as an almond glaze.

Why we Love It

• Easy to make
• Moist, fine crumb
• Delicious Almond Flavor (Just as with our popular layer cake: Almond Cake)
• A great year-round dessert, perfect birthday cake recipe, potluck dessert, or just because!

What does Sour Cream do for a Pound Cake?

Today's Almond Sour Cream Pound Cake is based in part on our Sour Cream Pound Cake recipe.

Sour cream is a really beneficial ingredient to have in a cake recipe because it adds richness as well as acidity to the pound cake batter. This boost of acidity softens the strands of gluten, which results in a more tender cake.

You'll notice that many of our favorite recipes in our Recipes section have an ingredient that boosts the level of acidity in the cake, whether with sour cream, buttermilk, cream cheese, lemon juice, etc.

The high fat content of sour cream also makes for a more tender, flavorful cake. Our Lemon Blueberry Pound Cake is another great example!

How to Make Almond Pound Cake

You can find the full, printable cake recipe below with complete instructions and list of ingredients, but here is a quick rundown of our steps!

1. Preheat: Preheat the oven 325 degrees.  Grease and flour a large Bundt pan.
2. Flour Mixture: In a medium sized bowl, add the flour, baking soda, salt, and  finely chopped almonds. Whisk to blend and set aside.
3. Sour Cream Mixture: To a measuring cup add the sour cream, almond extract and 2 Tablespoons milk, blend and set aside
4. Butter and Sugar: In the bowl of your mixer, mix the butter until smooth.  Gradually add the sugar and mix until lightened in color and fluffy.  This is an important step and could take 3 to 5 minutes.
5. Eggs: Add the room temperature eggs one at a time mixing until the yellow of the yolk is blended.
6. Dry and Wet Ingredients: With the mixer on low speed, add the flour mixture mixture alternately with the sour cream mixture beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of sour cream mixture. Mix after the last addition just until blended.
7. Time to Bake! Bake at 325 degrees for 1 hour and 10 minutes.  If the top begins to look too brown, you can cover loosely with a sheet of aluminum foil.  Check your cake as the end time approaches- bake times may vary. The cake is finished when a toothpick or wooden skewer can be inserted into the cake and comes out clean or with just a few crumbs attached.
8. Allow the cake to cool in the pan on a wire rack for 10 minutes before turning out.

Easy Almond Glaze

We decided to add an easy almond glaze not only to dress the cake up a bit, but also because it adds great almond flavor as well as a bit of sweetness!

This easy glaze, which is based on our vanilla glaze, can be whipped up in no time. It is a combination of powdered sugar, milk, a pinch of salt, and almond extract.

If you try the glaze by the spoonful, you will think that it is too sweet. But when drizzled over the pound cake, it is just right!

It adds a great balance of sweetness and almond flavor to every slice. Don't miss our Cherry Almond Pound Cake recipe as well!

Can Almond Pound Cake be Frozen?

Yes! Just as the majority of cakes in our recipes section from lemon pound cake to pineapple pound cake, buttermilk pound cake and more, this cake freezes beautifully.

Not only is this a great time saver as it allows you to bake well in advance, but we also find that freezing freshly baked pound cakes gives them an added boost of moisture!

1. In order to freeze your freshly baked pound cake, allow it to cool in the pan for 10 minutes before turning out onto a foil wrapped cake board. Allow it to cool a bit longer before wrapping.

2. While the pound cake is still a bit warm, we like to wrap the cake with a layer of plastic wrap, followed by aluminum foil. Into the freezer it goes!

3. We find that wrapping a cake while it is still slightly warm will make it even more moist.

4. When you are ready to thaw the pound cake, remove from it from the freezer to the refrigerator the day before you need it.

5. The next morning, move it to the kitchen counter, loosen or remove the wrapping, and continue to warm to room temperature. Store in an airtight container or under a cake dome.

Decorating the Almond Pound Cake

A simple almond glaze and a few sliced almonds are all that this cake needs for decoration!

Once my almond pound cake had cooled, I scooped the almond glaze into a disposable piping bag and snipped the tip away.

If you don't have a disposable piping bag, you can do the same thing with a ziplock bag with the corner snipped away.

I like to apply my glaze this way for more control (although you can spoon it over the cooled pound cake if you would rather). I then topped the glaze with additional sliced almonds.

Here is a peek inside!

Almond Sour Cream Pound Cake

BY Melissa and Bebe

This moist, tender Almond Sour Cream Pound Cake is so flavorful and easy to make! If you love almond desserts, you will love this recipe!

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Ingredients

• ▢ 3 sticks (339g unsalted butter, softened
• ▢ 3 cups 600g sugar
• ▢ 5 large eggs
• ▢ 3 cups 375g all purpose flour, (not self rising)
• ▢ ½ teaspoon 2g baking soda
• ▢ ½ teaspoon salt 3g
• ▢ ½ cup 51g finely chopped sliced almonds
• ▢ 1 8oz (227g) container sour cream (we use full fat sour cream)
• ▢ 2 Tablespoons 20g milk
• ▢ 3 teaspoons 12g almond extract

For the Easy Almond Glaze

• ▢ 1 cup confectioner's sugar sifted
• ▢ 1-2 Tablespoons milk
• ▢ 1 teaspoon Almond Extract
• ▢ Pinch of Salt

Instructions

• For the Almond Sour Cream Pound Cake
• Preheat the oven 325 degrees.  Grease and flour a 15 cup Bundt pan.
• In a medium size bowl,  add the flour, baking soda, salt, and  finely chopped almonds. Whisk to blend and set aside.
• To a measuring cup add the sour cream, almond extract and 2 Tablespoons milk, blend and set aside
• In the bowl of your mixer, mix the butter until smooth.  Gradually add the sugar and mix until lightened in color and fluffy.  This is an important step and could take 3 to 5 minutes.
• Add the eggs one at a time mixing until the yellow of the yolk is blended.
• With the mixer on low speed, add the flour mixture mixture alternately with the sour cream mixture beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of sour cream mixture. Mix after the last addition just until blended.
• Bake at 325 degrees for 1 hour and 10 minutes.  If the top begins to look too brown, you can cover loosely with a sheet of aluminum foil.  All ovens bake differently so check with a toothpick or long skewer as the end time approaches.  The cake is done when the toothpick comes out clean or with just a few crumbs attached.
• Allow the cake to cool in the pan for 10 minutes before turning out.
• For the Almond Glaze
  Mix the ingredients. Start with 1 tablespoon milk and increase to 2 as needed until you reach desired consistency for glazing.
• I applied the glaze to the cake with a disposable piping bag with the tip snipped away. I then added sliced almonds to the top.

Notes

1.  When baking in a bundt pan,  the batter should be at least 1 ¼ to 1 ½  inches below the rim of the pan.   This will prevent the batter from baking up and over the sides of the pan.

2.  This recipe makes 8 cups of batter.

3.  Preheat the oven at least 15 minutes

4.  The recipe can also be baked in a  large tube pan

5.  Have the eggs at room temperature, you can warm them by putting in a bowl of very warm water (not boiling) for 5 minutes

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