This delicious Almond Sour Cream Pound Cake and Almond Butter Cream frosting recipes are adapted from Paul Deen's almond pound cake recipe. It's rich and freezes well too.
Preheat oven to 325F.
Pour into prepared pan and bake on 325F for 1 hour and 10 or 1 hr 20 min if using a tube pan.
Prep time for the cake as shown in photos includes decorating.
Store leftover cake in the refrigerator for up to 3 days to maintain freshness.
Freeze pound cake with icing in freezer bags for up to 3 months.