A group of us here laughingly call Molly Stone “the Cake Bitch of Savannah, Georgia”! This girl knows what she’s doing; her wedding cakes are incredibly divine. They are moist and bursting with flavor. The only thing bigger and better than her cake is her personality. I love you, Molly.

　　

Ingredients

serves 16-18

　　

Cake

1 cup (2 sticks) butter, plus more for greasing pan

　　3 cups sugar

　　1 cup sour cream

　　3 cups all-purpose flour, plus more for dusting pan

　　1/2 teaspoon baking soda

　　6 eggs

　　1/2 teaspoon pure orange extract

　　1/2 teaspoon pure almond extract

　　

Frosting

3/4 cup butter (1 1/2 sticks), at room temperature

　　3 to 4 cups confectioners’ sugar

　　1 1/2 teaspoons pure almond extract

　　

Step 1

Preheat oven to 325 degrees. Butter and flour a tube pan and set aside.

　　

Step 2

In the bowl of an electric mixer, cream the butter and sugar together and then add the sour cream. Sift the flour and baking soda together and add to the creamed mixture, alternating with eggs, one at a time, beating after each addition. Add the extracts and stir to combine. Pour into the prepared tube pan and bake for 1 hour and 20 minutes. Cool the cake in its pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost the cake when it has completely cooled.

　　

Step 3

With an electric mixer, cream the butter in a large mixing bowl. Slowly beat in the sugar for about 2 minutes, until smooth and creamy and sweetened to your liking. Add the almond extract and stir to blend. Allow to cool fully, then frost the cake. If you are not using the frosting immediately, cover it and store in the refrigerator. Bring the frosting to room temperature just prior to using.

　　Cooks' Note

　　This is the basic recipe for a sour cream pound cake with almond buttercream frosting. To modify this recipe for a larger cake, consult a professional baker for quantities and bake time.

　　Paula Deen's Kitchen Classics