One of our regular farm ladies, Jane Mullins, has kindly shared her sour cream pound cake at two farm workshops now. One taste is all I needed, I’ve been raving about the cake for months. It is very moist with subtle hints of almond. Seriously, SO amazing!
I made the pound cake this weekend for a going-away party and unfortunately was too cheap to buy a bottle of almond extract so my cake was nowhere near as delicious as Jane’s. All that to say, don’t be cheap like me! Spend the $3.
Since I don’t believe I could ever come up with a better tasting pound cake, Jane has graciously allowed me to post her recipe for you all. I hope you enjoy it as much as I have.
3 cups sifted All-purpose flour
1/4 teaspoon salt
1 Tablespoon Vanilla
1/4 teaspoon baking soda
1 teaspoon Almond extract
3 cups sugar
8 ounces (1 cup) Dairy Sour Cream
1 cup real butter
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan and set aside. Combine flour, salt, and baking soda in a large bowl. Set aside.
Cream sugar and butter with mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately beat in flour mixture and sour cream, beginning and ending with flour (Don’t over beat).
Pour mix into prepared pan. Bake 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes in pan. Turn onto wire rack to cool completely. Eat alone or with berries and whipped cream. We used a Farmer’s Market raspberry sauce and whipped cream. Yum!
I didn’t have a tube pan like the one Jane used so instead I used my bundt cake silicone which is much more shallow. If you too have to use a more shallow pan be sure to reevaluate your timer setting. I only ended up cooking mine for 40 minutes instead of 1 hour 15 minutes.
This cake freezes well. Be sure to double wrap and thaw completely before serving. And, as always, enjoy!