Sullivan's Lemon-Almond Pound Cake

Southern Living
Makes 10 to 12 servings


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1 cup butter, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon almond extract
3 cups all-purpose flour
1 (8-ounce) container sour cream


Prep: 20 Minutes
Bake: 1 Hour, 40 Minutes

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Add extracts, beating just until blended.

Add flour to butter mixture alternately with sour cream, beginning and ending with flour. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 40 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Created date

February 2005