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Thursday, April 14

Lemon-almond pound cake

Butter, softened
1 cup
3 cups
6 large
Vanilla extract
2 teaspoons
Almond extract
1 teaspoon
Lemon extract
1 teaspoon
Flour, all-purpose
3 cups
Sour cream
8 ounces
Almonds, sliced
½ cup
  1. Preheat the oven to 325°F; grease and flour a 12-cup tube pan. 
  2. Cream the butter with an electric mixer at medium speed. 
  3. Gradually add sugar, beating until light and fluffy. 
  4. Add eggs, one at a time, beating just until the yolk disappears. 
  5. Add the extracts, beating until incorporated. 
  6. Reduce mixer speed to low, and add flour, alternating with sour cream, beginning and ending with flour. 
  7. Pour into prepared pan, and sprinkle the top with almonds. 
  8. Bake for 1 hour and 40 minutes, or until a long wooden pick inserted in the center of the cake comes out clean. 
  9. Cool on a wire rack for 10 to 15 minutes, remove from pan, and cool completely on rack.

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