This classic pound cake from Southern Living is particularly rich, tender, and perfect because of the addition of sour cream.
1 1/2 cups butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
1 teaspoon lemon extract
1/4 teaspoon almond extract
How to Make It
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 yolk disappears.
Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan.
Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove cake from pan, and cool completely on wire rack.
This cake is delicious, rich and moist. I don't like lemon so I used vanilla instead and I did half the recipe. It is perfectly sweet with a fine crumb. This will be my go to pound cake. Oh yes, it was really easy to make too!
I have made many pound cakes in my life that all turned out perfect. I have used many different recipes so when I came across this one I assumed it would be like all the others. Wrong! It collapsed with 23 minutes remaining to bake. I followed the recipe exactly. My eggs and butter were ar room temperature. I have no idea what caused this but an investment of butter, eggs and sugar was wasted.
I'm a old 65 year old man that can't cook and decided to help out my wife and cook myself a cake :) I followed this recipe exactly and it came out perfect. The only thing I did different was I took it out of the oven after 1hr 20min. Now I'm just full of pride and don't waste time bragging.
This is my favorite pound cake to make! It comes out perfect every time. The texture is wonderful! Very dense, but light. I did learn to cook it in stages and to put aluminum foil over the top during the middle stage to keep it from browning too much. The one time I neglected to do this, it was kind of burned on the top. However, this could be just my oven. Also, not being a big almond flavor fan, I use vanilla flavoring instead of the almond.
I am not a baker! I saw this beautiful cake and peaches and decided to try it. My family could not believe I baked this delicious cake. I have fooled all of my friends, now they think I am an experienced baker. My family and friends love this cake and always claim it is the best cake they have ever tasted. We enjoy eating it right out of the oven. I bake this recipe at least two or three times a month to give to a friend.
I have made this cake a couple times now and every time it is the best cake I've ever eaten! And with me being a big girl, that's saying something. This cake always bakes up dense but super light and delicious. The lemon and almond extract are what, I think, make this cake so fabulous. I've gotten so many compliments every time that I make it that it's almost a given that this is "my" cake and will be my addition to every party! Love it!