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Almond Pound Cake

Total Time

Prep: 20 min. Bake: 1 hour + cooling

Makes

2 cakes (12 servings each)

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

  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.

Nutrition Facts

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

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