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Almond Pound Cake Recipe
Almond Pound Cake Recipe photo by Taste of Home

Almond Pound Cake Recipe

Read Reviews (3)
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Margie Dalton CHICAGO, ILLINOIS I’m happy to share a third generation family recipe with you. This cake is rich and buttery and it has a lovely golden brown crust.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 24 servings

Ingredients

  • 2 cups butter, softened
  • 4 cups confectioners' sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • Fresh raspberries and whipped cream, optional

Nutritional Facts

1 slice (calculated without raspberries and whipped cream) equals 289 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 176 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined.
  2. Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired. Yield: 2 cakes (12 servings each).
Originally published as Pound Cake in Country August/September 2008, p51

Nutritional Facts

1 slice (calculated without raspberries and whipped cream) equals 289 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 176 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Almond Pound Cake(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed May. 23, 2012

My family and I love the cake. I have make it 3 times in the last 4 months. It's a good cake.

MY REVIEW
Reviewed Nov. 24, 2011

I don't know what went wrong with this recipe but it had to bake for a very long time, an extra 40 minutes and was still a bit gooey inside. I am wondering about the butter, maybe 2 cups is too much? that is a lot of butter. And 6 eggs?? It actually fell the first time I took it out of the oven. Tastes okay but unless I can correct this, I won't make it again.

MY REVIEW
Reviewed May. 31, 2010

too heavy, I'll try one with baking powder next time

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