Almond Pound Cake Recipe – a delicious recipe with Flour, Baking Pwdr, Almond Paste, Butter, Sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease a 10-inch Bundt or possibly angel-cake tube pan.
2
Dust lightly with flour; tap out excess.
3
Preheat oven to 325F degrees.
4
Sift flour and baking pwdr onto wax paper.
5
Crumble almond paste into butter in a large bowl.
6
Beat with electric mixer till creamy and smooth.
7
Slowly add in suagr, beating u ntil fluffy.
8
Add in Large eggs, one at a time, beating well.
9
Add in the flour mixute alternately with lowfat milk, beating after each addition, till batter is smooth, using low speed on mixer.
10
Pour into prepared pan.
11
Bake at 325F degrees for 45 min or possibly till top springs back when lightly pressed with fingertip.
12
Cold in pan on a wire rack for 10 min; loosen around edge with a knife; turn cake onto wire rack; cold completely.
1458
kcal
Calories
60
g
Fat
199
g
Carbs
36
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 7 ingredients. The key ingredients include: 2 1/2 c. Sifted Cake Flour, 1 tsp Baking Pwdr, 1/2 c. Almond Paste, 2/3 c. Butter, softened, and more.
Yes, Almond Pound Cake Recipe 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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