Name: Almond Pound Cake
Prep time: 20 min
Cook time: 20 min
Yield: 2
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Almond Pound Cake

1. 2 cups butter, softened -

2. 4 cups confectioners' sugar -

3. 6 eggs -

4. 1 teaspoon almond extract -

5. 3 cups all-purpose flour -

6. 1/2 teaspoon salt -

7. Fresh raspberries and whipped cream, optional -

How to cook deliciously - Almond Pound Cake

1. Stage

Preheat the oven to 325°F. In a large bowl, cream the butter and confectioners' sugar until light and fluffy (about five minutes).

2. Stage

Add the eggs, one at a time, beating well after each addition. Beat in the extract. Combine the flour and salt and gradually add to the creamed mixture. Beat until just combined. Editor's Tip: Once you've added the flour, don't over-mix the batter as this can lead to a dense, tough texture.

3. Stage

Transfer to two greased 8x4-inch loaf pans. Bake 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Editor's Tip: Grease the pan well, even nonstick pans.

4. Stage

Cool for 10 minutes before removing them to wire racks. Serve with raspberries and whipped cream if desired.