Almond Pound Cake Recipe

3.5 5 4
Almond Pound Cake Recipe
Almond Pound Cake Recipe photo by Taste of Home
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Almond Pound Cake Recipe

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3.5 5 4
Publisher Photo
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. Seasonal fresh fruit is perfect with this one. —Margie Dalton, Chicago, Illinois
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

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. Yield: 2 cakes (12 servings each).
Originally published as Pound Cake in Country August/September 2008, p51

Nutritional Facts

1 slice: 289 calories, 17g fat (10g saturated fat), 94mg cholesterol, 176mg sodium, 32g carbohydrate (19g sugars, 0 fiber), 3g protein.

  • 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
  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 in 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).
Originally published as Pound Cake in Country August/September 2008, p51

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Reviews forAlmond Pound Cake

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rileyfatcat User ID: 1953934 244580
Reviewed 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"

MY REVIEW
mellodie User ID: 8285964 235124
Reviewed 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."

MY REVIEW
rillad User ID: 5738133 101019
Reviewed 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."

MY REVIEW
rozarooney User ID: 3934283 113542
Reviewed 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."

MY REVIEW
Mark's Girl User ID: 2838193 158934
Reviewed May. 31, 2010

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

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