Name: Grandma's Pound Cake
Prep time: 15 min
Cook time: 80 min
Total time: 130 min
Yield: 1
Ingredients: 1 cup unsalted butter, softened; 3 cups white sugar; 6 large eggs, at room temperature; 3 cups all-purpose flour; 0.25 teaspoon baking soda; 1 (8 ounce) container sour cream, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 tablespoons powdered sugar, or to taste

Grandma's Pound Cake

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Prep Time:
15 minutes

Cook Time:
80 minutes

Total Time:
130 minutes

Indulgent sour cream pound cake with vanilla and almond.

Ingredients:

1 cup unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
3 cups all-purpose flour
0.25 teaspoon baking soda
1 (8 ounce) container sour cream, at room temperature
1 teaspoon almond extract
2 tablespoons powdered sugar, or to taste

Instructions:

Preheat the oven to a cozy 325 degrees F (165 degrees C) while giving your 10-inch tube pan a loving coat of grease and flour.
With an electric mixer, beat butter until soft and creamy for about 2 minutes, scraping the sides of the bowl. Gradually add sugar on medium speed. Add eggs one at a time, beating until each one is fully incorporated.
In a bowl, mix flour and baking soda. Gradually add sour cream and flour to the creamed butter, finishing with sour cream. Gently blend in vanilla and almond extract. Pour batter into the cake pan.
Bake in the preheated oven for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes, then loosen edges with a knife and invert onto a serving plate or cooling rack. Let cool for about 30 minutes before dusting with powdered sugar.

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