Almond Sour Cream Pound Cake
A rich, moist almond sour cream pound cake with a tender crumb and delicate flavor, perfect for special occasions or a luxurious afternoon treat.
Ingredients
Instructions
- Cream together butter and sugar until light and fluffy.
- Add egg yolks one at a time and mix well after each addition.
- Alternate adding sour cream and flour to the mixture, mixing gently after each addition.
- Stir in the almond extract until well combined.
- In a separate bowl, beat egg whites until stiff peaks form.
- Carefully fold the beaten egg whites into the batter until evenly incorporated.
- Pour the batter into a greased and floured tube pan.
- Bake at 300°F (150°C) for about 90 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an even lighter cake, ensure your butter is softened to room temperature before creaming with sugar. If you don't have almond extract, vanilla extract can be used as a substitute for a different flavor profile. For added moisture, consider using Greek yogurt in place of sour cream. Make sure to not overmix when folding in the egg whites to keep the cake airy.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a dessert. For a complete meal, consider serving alongside a refreshing Slim Jim Nicole Salad to balance the richness of the cake.
Storage & Reheating
Once cooled, wrap the Almond Sour Cream Pound Cake tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, thaw and warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Sour Cream Pound Cake contains roughly 510 calories, with 12g protein, 105g carbohydrates, and 5g fat. It is an excellent source of protein (23% of the Daily Value) and iron (23% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of extract in this recipe?
Yes, you can substitute almond extract with vanilla extract, or even citrus extracts like lemon or orange for a unique twist. Just keep in mind that the flavor profile will change, so choose an extract that complements your taste preferences.
What can I do if my cake sinks in the middle?
A sinking cake is often caused by underbaking or overmixing the batter. Make sure to bake until a toothpick inserted comes out clean, and when folding in egg whites, do so gently to preserve the airiness of the batter. Additionally, ensure your oven temperature is accurate.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day as the flavors meld. You can bake it ahead of time, let it cool completely, and then store it. Just be sure to wrap it well to maintain its moisture. Enjoy it fresh or after a day for a richer flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).