Not sure if the sour cream flavor came through, but this still is a good cake. Density is just right. Baking directions are spot on (and I made it in my GE toaster oven). Only thing is it didn't say when to remove from the pan. I loosened the sides immediately after removing it from the oven, and a couple of minutes later tried taking it out of the pan--and some stuck. So maybe you need to let it cool a bit (I was afraid of its sticking even worse). Not a real sweet cake--you definitely have to add ice cream/berries to fully enjoy this, otherwise, it's just another cake. But I'll have to see about the sour cream; I'd have liked a more pronounced flavor. But do try this. I'm glad I did, and will make again.

I did not have shortening, just used more butter. I prefer the almond taste, and used more almond extract than vanilla extract. A very moist, dense cake. Almost marzipan-like..... loved it!

This recipe is not too bad. I didn't care for the almond taste but my family liked it. They even asked me to make another one. It does come out a little flat and as long as you butter/oil your pan enough, it won't stick.

My family loves pound cake and I tried this one and must say it was so bad that it went straight into the trash can. The cake was easy enough to make but it was flat, and the flavor was bad. It stuck to the pan as well. I follow each step the recipe called for and I do consider myself a great cake maker but this one is best left in the trach can!