Sour Cream Pound Cake

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“Move over Sara Lee! this is an extreme moist buttery pound cake lined with pecans and topped off with a perfect glaze --- for greasing pan see Pan Release, Professional Pan Coating (Better Than Pam Spray!) ...taken from Allrecipes "Tried & True Favorites" cookbook submitted by Carole Resnick.”
1hr 30mins

Ingredients Nutrition


  1. Set oven to 300 degrees F.
  2. Grease and flour a 10-inch tube pan (or can use a bundt pan).
  3. Sprinkle the chopped pecans on the bottom of the pan; set aside.
  4. In a bowl mix together flour with salt and baking soda.
  5. In a large bowl using a heavy duty stand mixer on medium speed cream butter and sugar until fluffy.
  6. Add in eggs one at a time beating well after each addition.
  7. Add in almond extract and vanilla until combined.
  8. To the creamed mixture add in flour mixture alternately with the sour cream until combined.
  9. Pour the batter into the pan over the pecans.
  10. Bake for 75-90 minutes or until cake tests done.
  11. Cool for 20 minutes then turn out onto a wire rack to cool completey (the nuts will remain on top of the cake).
  12. For the glaze combine confectioners sugar, orange juice and vanilla together until smooth.
  13. Drizzle over the top of the cake while still just slightly warm.

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