Almond sour cream pound cake

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Ingredients

  • 220g 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) Butter and flour a tube pan and set aside. In the bowl of a mixer, cream 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.

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