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
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
Reviews
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.
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
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.
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My family and I love the cake. I have make it 3 times in the last 4 months. It's a good cake.
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.
too heavy, I'll try one with baking powder next time
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