Pop-Pop’S Big White Almond Pound Cake – a delicious recipe with Sugar, Eggs, Flour, Milk, Crisco, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease and flour a large tube pan (or use the spray).
2
Place all ingredients in a large mixing bowl and beat at HIGH speed for 6 minutes.
3
Pour into the large tube pan and cook in a preheated oven at 325 degrees for 1 hour and 20 minutes.
4
Check after 1 hour and ten minutes. Test for doneness using a thin knife. If the knife comes out clean, the cake is done. Try not to overbake the cake so it remains moist.
5
You could use two small tube pans and cook for around 45 minutes.
6
Let the cake sit for 10 minutes then turn it out onto a rack to cool. Ice with your favorite icing when completely cool.
7
I frost with chocolate frosting, which will be the next recipe I submit.
1174
kcal
Calories
18
g
Fat
225
g
Carbs
31
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: 3 cups Sugar, 6 whole Eggs, 3 cups Flour, 1 cup Milk, and more.
Yes, Pop-Pop’S Big White 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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