Dessert: Almond Sour Cream Pound Cake

Rich pound cake is made even more tempting with buttercream frosting.

Ingredients

1/2 teaspoon orange extract
6 eggs
1 cup sour cream
1/2 teaspoon baking soda
3 cup granulated sugar
3 cups all-purpose flour, plus more for pan
3 1/2 sticks (1/2 lb plus 3/4 cup) butter, divided, 1 1/2 sticks (3/4 cup) softened, plus more for pan
3 cups confectioner's sugar, (up to 4 cups)
2 teaspoons almond extract, divided

Instructions

Preheat oven to 325 °.
Butter and flour a tube pan and set aside. In the bowl of a mixer, cream 2 sticks 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 1/2 teaspoon of almond and orange extracts and stir to combine. 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.

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