Almond Pound Cake

Name: Almond Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 2 cakes (12 servings each).
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

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

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

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.

Originally published as Pound Cake in Country August/September 2008

Reviews

My Review

Click stars to rate

Average Rating:

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.
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