Description
A rich, buttery pound cake with a tender crumb thanks to sour cream. Perfect for tea time or dessert with fresh berries and whipped cream.
Ingredients
Scale
For the Crust:
- For the cake:
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream
- For glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (5-7 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- Alternately add flour mixture and sour cream to butter mixture, beginning and ending with flour. Mix just until combined.
- Pour batter into prepared pan and smooth the top. Bake for 75-90 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- For glaze: Whisk all ingredients until smooth. Drizzle over cooled cake.
Notes
For best results, have all ingredients at room temperature. Cake tastes even better the next day! Store airtight at room temperature for up to 5 days.