Pound Cakes

LEMON-ALMOND SOUR CREAM POUND CAKE

MAKES 1 (12-CUP) BUNDT CAKE

Bundt cakes are quintessential Southern desserts, and the use of self-rising flour makes this one even easier to bake.

1 cup salted butter, softened
2 cups granulated sugar
6 large eggs, room temperature
3 cups self-rising flour*
¼ teaspoon kosher salt
1 cup sour cream
2 tablespoons lemon zest
3 tablespoons fresh lemon juice, divided
1 teaspoon almond extract
1½ cups confectioners’ sugar
1 tablespoon whole milk
1 teaspoon unsalted butter, melted
Garnish: toasted sliced almonds

1. Preheat oven to 325°. Spray a 12-cup Bundt pan with baking spray with flour.

2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, combine flour and salt. In a small bowl, combine sour cream, zest, 2 tablespoons lemon juice, and almond extract. With mixer on low speed, gradually add flour mixture to butter mixture, alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.

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

5. In a small bowl, whisk together confectioners’ sugar, milk, melted butter, and remaining 1 tablespoon lemon juice until smooth. Drizzle glaze over cooled cake. Garnish with toasted almonds, if desired.

*We used Martha White.

German Chocolate Pound Cake

MAKES 1 (15-CUP) BUNDT CAKE

The generous spread of coconut-pecan frosting makes this chocolaty creation almost too good to be true.

1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 cup sour cream
1 teaspoon vanilla extract