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Almond Pound Cake

I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. —Margie Dalton, Chicago, Illinois
  • Total Time
    Prep: 20 min. Bake: 1 hour + cooling
  • Makes
    2 cakes (12 servings each)


  • 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 in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.
Nutrition Facts
1 slice: 289 calories, 17g fat (10g saturated fat), 94mg cholesterol, 176mg sodium, 32g carbohydrate (19g sugars, 0 fiber), 3g protein.

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  • MarineMom_texas
    Jan 18, 2019

    A friend made this cake and brought it to a meeting. The cake was absolutely delicious and everyone loved it. She made no changes to the cake but did bake it in a Bundt pan. She decorated it with a chocolate sauce, crystallized sugar, and sliced almonds. A beautiful presentation and delicious cake.

  • rileyfatcat
    Feb 27, 2016

    I made this recipe and both cakes fell in the middle. I am wondering if there is a missing ingredient such as baking powder ....taste is great

  • mellodie
    Oct 17, 2015

    My family loved it! Even my husband, who hates ANY kind of cake, ate a piece. I'm not exactly Betty Crocker, so the fact that it came out good was pretty impressive. I did add almond slivers across the top, though.

  • Garyeg
    Mar 20, 2013

    No comment left

  • rillad
    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.

  • rozarooney
    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.

  • Mark's Girl
    May 31, 2010

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

  • cfolsland
    Nov 7, 2009

    No comment left