This simple pound cake is everyone’s favorite. I like to serve with a dried fruit compote, but you can serve with whipped cream. The almond flavor comes from the extract so don’t leave it out. This makes 3 cakes, but don’t worry, they freeze well.
Ingredients
Servings 12 servings
- 4 cups cake flour
- 1 ¾ teaspoon baking powder
- ¾ teaspoon regular salt
- 4 sticks (2 cups) unsalted butter or vegan butter room temperature
- 3 cups superfine sugar *
- 8 eggs
- ¾ cup whole milk or non-dairy creamer or soymilk for low-fat version
- 2 teaspoons almond extract
- ½ teaspoon vanilla extract
Nutritional Facts
Nutrition Facts
Almond Pound Cake
Amount per Serving
Calories
397
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
111
mg
37
%
Sodium
256
mg
11
%
Potassium
107
mg
3
%
Carbohydrates
81
g
27
%
Fiber
1
g
4
%
Sugar
51
g
57
%
Protein
9
g
18
%
Vitamin A
184
IU
4
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350℉. 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/margarine 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/creamer, 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/margarine 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.
- Serve pound cake with dried fruit compote.
Notes
*To make superfine sugar, if you cannot find it at your local market: 1 cup plus 2 teaspoons of white sugar in the food processor for 30 seconds. This gives you one cup of superfine sugar
Makes 3 loaf cakes
What size loaf pan is recommended for this recipe?
An average size is great, like 8 inches
Can this cake be made with almond flour, instead of cake flour?
I am not sure, it's hard to just do a 1:1 swap but it might work