Almond Pound Cake – a delicious recipe with butter, margarine, sugar, eggs, vanilla, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Get all ingredients to room temperature.
2
Preheat oven to 350.
3
Cream butter and sugar together.
4
Add eggs one at a time, beating for 1 minute between each egg. I sometimes mix the eggs and add slowly to the mixture.
5
Add the entire bottle of Almond Extract and the vanilla and beat until well mixed.
6
Add flour and milk, beginning and ending with the flour. I add 1 cup flour, then 1/2 cup milk, 1 cup flour, 1/2 cup milk, 1 cup flour.
7
Pour into a bundt pan, prepared with Bakers Joy.
8
Bake 1 hour to 1 hour 15 minutes. NOTE: this also makes great layers, reduce baking time to 45 minutes if you choose this method.
9
Homemade Cream Cheese Icing makes this delicious cake even more yummy!
1576
kcal
Calories
65
g
Fat
225
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter, 1/2 cup margarine, 3 cups sugar, 5 eggs, and more.
Yes, Almond Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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