A classic of the Thomas family, this is a traditional southern pound cake recipe, hallmarked by the almond-flavor and crunchy top. No one doesn’t like pound cake, and it’s always a welcome gift when visiting friends!
- 1 cup butter (room temperature)
- 3 cups sugar
- 3 cups all-purpose flour
- 6 eggs (large, x-large, or jumbo)
- 1 cup sour cream
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 2 tsp almond extract
Preheat oven to 300 degrees F.
In a large bowl/stand mixer, cream the butter and sugar for at least 5 minutes. Add the eggs one at a time, mixing well after each addition.
In a separate cup/bowl, mix the baking soda into the sour cream, stirring to thoroughly combine.
With the mixer on low, add the flour and sour cream mixture alternately, beginning and ending with the flour.
Add the vanilla and almond extracts. Mix well.
Pour into 2 greased and floured loaf pans (can also use a bundt pan, but you may need to adjust the cooking time).
Place pans in preheated oven and bake for approximately 1.5 hours, or until a toothpick inserted in the center comes out clean.
Cool 20 minutes before turning out cakes. Be sure to flip them back over so the crunchy part is on top.
Serve at room temperature plain or with toppings. Freezes beautifully.