5 from 1 vote
Almond Sour Cream Pound Cake with Heart-Shaped Strawberries
Almond Sour Cream Pound Cake with Heart-Shaped Strawberries
Prep Time
40 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 50 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: heart shaped sour cream pound cake
Servings: 16 Servings
Calories: 393 kcal
Joanne Schweitzer: Joanne
Ingredients
  • Recipe courtesy of Paula Deen
Almond Sour Cream Pound Cake
  • 6 eggs
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cup granulated sugar
  • 3 cups all-purpose flour
  • 2 sticks of butter softened
  • 1 1/2 tsps of almond extract
  • Pam with Flour cooking spray or butter and flour for baking pan
Almond Buttercream Frosting
  • 4 cups confectioner's or powdered 10x sugar
  • 1 1/2 sticks of butter softened
  • 1 1/2 tsp of almond extract optional
  • Decorating:
  • 8 or more fresh strawberries with cut "v" at the top
  • 2 whole strawberries for garnish
  • red decorating gel
  • red sugar sprinkles
  • 2 drops of red food coloring
Instructions
  1. Recipes courtesy of Paula Deen (except I omitted orange extract and added more almond)
Almond Sour Cream Pound Cake
  1. Preheat oven to 325F.

  2. In the bowl of a mixer, cream 2 sticks butter and sugar together and then add sour cream. Add 1 1/2 teaspoons of almond extract and stir to combine.
  3. Sift flour and baking soda together. Add flour mixture to creamed butter mixture alternately with eggs, one at a time, beating after each addition.
  4. Spray baking pan with Pam with Flour baking spray or butter and flour baking pan.
  5. Pour into prepared pan and bake on 325F for 1 hour and 10 or 1 hr 20 min if using a tube pan.

  6. Cool cake in pan for about 10 minutes and then remove from pan and cool completely on a wire rack.
Almond Butter Cream Frosting
  1. With an electric mixer, cream 1 1/2 sticks butter in a large mixing bowl.
  2. Slowly beat in the confectioner's sugar until smooth and creamy and sweetened to your liking (about 2 minutes).
  3. Add 1 1/2 teaspoons almond extract and stir to blend.
  4. Add a tablespoon of milk if icing is too thick to spread on cake.
  5. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
  6. Using a long bread knife, cut the cake half.
  7. If you want the white layer of frosting in the middle, add the red food coloring after you frost the middle or before if you want pink icing in the middle. Add frosting to the bottom cake layer. Put top cake layer on.
  8. Spread frosting evenly on top of the cake. Put some frosting on the sides and then remove it with a spreader or knife.
  9. Add strawberries as shown in picture.
  10. Add sprinkles in the middle of the cake up to the strawberries.
  11. Draw a heart with the red decorating gel in the middle. Tip: Leave an imprint on the cake with a heart-shaped cookie cutter and then trace it with gel. Or, fold a piece of paper and draw a half heart, open cut it and use that to trace.
Recipe Notes

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.