Almond Pound Cake
Need a lacto ovo vegetarian dessert? Almond Pound Cake could be an outstanding recipe to try. One serving contains 302 calories, 3g of protein, and 18g of fat. This recipe serves 24 and costs 42 cents per serving. 88 people have tried and liked this recipe. It is brought to you by Taste of Home. If you have almond extract, whipped cream, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Overall, this recipe earns a not so super spoonacular score of 13%. Similar recipes include New Years Almond Pound Cake (Good Luck Cake), Almond Pound Cake, and Almond Pound Cake.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon almond extract
2 cups butter, softened
4 cups confectioners' sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
Fresh raspberries and whipped cream, optional
Equipment:
bowl
oven
loaf pan
toothpicks
Cooking instruction summary:
Directions Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined. Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired. Yield: 2 cakes (12 servings each). Originally published as Pound Cake in CountryAugust/September 2008, p51 Nutritional Facts 1 slice (calculated without raspberries and whipped cream) equals 289 calories, 17 g fat (10 g saturated fat), 94 mg cholesterol, 176 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes.
2. Add eggs, one at a time, beating well after each addition. Beat in extract.
3. Combine flour and salt; gradually add to creamed mixture. Beat just until combined.
4. Transfer to two greased 8x4-in. loaf pans.
5. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
6. Serve with raspberries and whipped cream if desired.
Nutrition Information:
covered percent of daily need
