Almond-Sour Cream Pound Cake

Almond-Sour Cream Pound Cake

yield  approx. 16 servings   bake 325 degrees

1 1/2 unsalted butter, softened

3 cups sugar

1 tsp. vanilla extract

6 large eggs

3 cups all-purpose flour

1/2 cup finely ground almonds

1/2 tsp. baking soda

1 tsp. lemon zest

1 (8 oz.) container sour cream

Garnish:  sparkling white sugar

1. Preheat oven tp 325 degrees.  Spray a 10 to 15 cup Bundt pan with nonstick baking spray with flour.  Set aside.

2.  In a large bowl, beat butter, sugar, and vanilla at medium speed with an electric mixer until light and fluffy.  Add eggs, one at a time, beating until fluffy.  set aside.

3.  In a medium bowl, combine flour, almonds, baking soda, and lemon zest.  Gradually add flour mixture to butter mixture in 3 batches, alternately with sour cream, beginning and ending with flour mixture.  Spoon mixture into prepared pan.

4.  Bake until a wooden pick inserted near the center of cake comes out clean, 1 hour to 1 hour 15 minutes.  Let cake cool in pan for 10 minutes.  Remove from pan, and let cool completely on wire rack.

5.  Garnish with sparkling white sugar.