Sour Cream Pound Cake with Almond Buttercream Frosting
1 cup, 2 sticks butter, room temperature
3 cups granulated sugar
1 cup sour cream
3 cups flour
1/2 teaspoon baking soda
6 eggs, room temperature
1 teaspoon vanilla
Spray 2 loaf pans or one bundt pan with pan release.
Cream butter and sugar until light and fluffy. Continue beating and add sour cream.
Measure flour and soda in bowl. Crack eggs into separate bowl.
Scrape down sides of mixing bowl. Add flour and eggs to butter/sugar mixture, alternating, while continuing to beat. Add vanilla and beat for an additional 30 seconds.
Pour batter into pan(s). Bake in 325 degree oven for 1 hour and 10-15 minutes or until inserted toothpick comes out clean.
Allow to cool before removing from pan(s). Cool completely before frosting with Almond Buttercream Frosting.
Almond Buttercream Frosting
1/2 cup, 1 stick butter, room temperature
8 ounces, 1 brick, cream cheese, room temperature
1 box powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Cream butter. Continue beating and add sugar and extracts. Beat until fluffy.
Frost top of pound cake(s) in wonderfully thick layer.