Almond pound cake

Almond Pound Cake Recipe photo by Taste of Home

Almond Pound Cake Recipe

 Read Reviews (3)

Margie Dalton CHICAGO, ILLINOIS 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.

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TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling

MAKES: 24 servings

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

Nutritional Facts

1 slice (calculated without raspberries and whipped cream) equals 289 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 176 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.

Directions

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 near 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).

Read more: http://www.tasteofhome.com/recipes/almond-pound-cake#ixzz39lXovZ3o