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Almond Pound Cake

 Almond Pound Cake
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.
24 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 2 cups butter, softened
  • 4 cups confectioners' sugar
  • 6 eggs
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • Fresh raspberries and whipped cream, optional


  • 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.
  • 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).
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.

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Almond Pound Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.