Ingredients for Lemon Almond Sour Cream Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 cup sour cream
- Lemon Yogurt
- All Purpose Flour
- 1/2 teaspoon baking soda
- 2 large eggs
- Almond Extract
- Lemon Extract
- Lemons, Juice Of
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How to Make Lemon Almond Sour Cream Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 cup sour cream and 1/2 cup plain yogurt.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1/4 cup lemon juice, 2 teaspoons lemon zest, 1 teaspoon almond extract, and 1/2 cup chopped almonds.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
209g
Fat
59g
Carbs
25g
