Food Network UK

Almond sour cream pound cake

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Ingredients

  • 220g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , plus more for pan
  • 420g plain, plus more for pan
  • 600g sugar
  • 230g sour cream
  • 1/2 tsp bicarbonate of soda
  • 6 eggs
  • 1/2 tsp orange essence
  • 1/2 tsp almond essence

Use imperial measurements

Method

How to make Almond sour cream pound cake

1) Preheat oven to 160C/Gas 3.

2) Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and flour a tube pan and set aside. In the bowl of a mixer, cream Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine.

3) Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

Cook's Note: This is the basic recipe for a sour cream pound cake. This recipe would have to be modified to make into a wedding cake.