Almond Pound cake

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almond-pound-cake

Last week I went crazy testing pound cake recipes. I think great pound cake is a wonderful recipe to have in your collection because its a perfect snack when guests arrive, lovely to serve in the morning with coffee, great to grill this time of year, and is amazing with sweetened berries, mangos or peaches. And since these fruits are at their peak right now and a dessert laden with sweetened berries and topped with whipped cream is screaming to be served, I had to find the perfect recipe. I tried five recipes, each with a unique spin, one with almond paste, one with lots of swirls of jelly, one with blueberries, one classic and I can’t remember the other one… and after all the testing, I am sharing my new favorite, super moist and crazy delicious Almond Pound Cake (if you don’t like almond, leave out the extract and make a Classic Pound Cake with the same recipe).

Makes 3 loaf cakes, Serves 30

I tested 5 different pound cake recipes to come up with this version that is so moist and flavorful. I’ll keep one in my freezer all the time now. If you do not like almond flavoring, just add another ½ teaspoon vanilla extract and omit the almond extract.

4 cups cake flour
1 ¾ teaspoon baking powder
¾ teaspoon regular salt
4 sticks (2 cups) unsalted butter or margarine, room temperature
3 cups superfine sugar
8 eggs
¾ cup whole milk or non-dairy creamer
2 teaspoons almond extract
½ teaspoon vanilla extract

Preheat oven to 350 degrees. Line 3 loaf pans with parchment paper and lightly grease with cooking spray.

In a medium bowl, whisk together flour, baking powder and salt.

In a mixer, beat butter until light and fluffy and then add the sugar on low speed until smooth, about 3 minutes. Increase the speed to medium and add eggs, 1 at a time, beating until blended and scraping the bowl throughout the process.

In a small bowl, mix the milk, almond extract, and vanilla together. Reduce the speed of the mixer to low and alternately add the flour mixture wand the milk mixture to the creamed butter mixture, beginning and ending with the flour mixture. Mix until blended; do not over mix.

Divide the batter equally among the prepared pans and bake until a tester is clean, about 30 minutes. Let cool about 10 minutes. Take out of pans and cool completely.

Use this pound cake recipe plain, or serve it with lightly sweetened berries and whipped cream. Or use it in a trifle.

12 thoughts on “Almond Pound cake

  1. I have a pound cake in the oven right now..I am using a 70 year old recipe that is sublime..I have made it for every simcha and shiva since I first wed 62 years ago..Would you like me to forward it?

  2. I have a pound cake in the oven right now.It is an old family recipe that is sublime..It is very old and I have made it for every simcha and shiva for over 62 years..Would you like a copy? You won’t be sorry..Gloria Nadel

  3. I grease and flour a 12 cup ring mold and bake cake in that..When done, place on a wet towel for 20 minutes..This keeps crust soft so cake will slip right out of pan.

    • Hi Elizabeth I noticed you answered Gloria but I did not get an answer yet. Can this be made in a bundt pan and what changes would have to be made. thank you

      • So sorry for the delay! I have never tried it in a bundt pan but it should work great. Just cook it longer, probably about 55 minutes. Let me know how it comes out!

  4. Elizabeth – I don’t seem to be on your e-mail list anymore….
    The best almond pound cake I have found is on the inside label of the SOLO almond cake and pastry filling can…my family love it – but…… you have to love almond.!!

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