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Almond Pound Cake Recipe

Almond Pound Cake Recipe

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 YIELD:24 servings

Ingredients

  • 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

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).

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.

Wine Pairings

Sweet White Wine

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