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

Total Time Prep: 20 min. Bake: 1 hour + cooling

Yield 2 cakes (12 servings each)

Test Kitchen Approved

This almond pound cake is rich and buttery, with a lovely golden brown crust. It's an ideal dessert or teatime snack when served with seasonal fresh fruit.

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.

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

Recipe Creator