Almond Pound Cake

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You guys… This cake.  

I’ve made four of them in the last four weeks. It is so good.  

almond pound cake

It all started when I wanted to make a trifle. I needed a pound cake recipe, so I did a quick search and found a recipe. When it came out of the oven, I wanted to skip the trifle and just eat the cake. So, I just had to make another almond pound cake. 

Then I made one for my Grandpa’s birthday. Then I made another one just for me. Seriously. 

I’ve kept it on top of the fridge and I just slice off a piece and have a nibble whenever I want. It’s a problem.

http://www.foodnetwork.com/recipes/paula-deen/mamas-pound-cake-recipe.html

Something that will really elevate the flavor is using an almond emulsion, instead of almond extract. Emulsions are a baker’s secret.  They are water based, instead of alcohol based. That means that the flavor doesn’t evaporate with the alcohol.

You can find them at cooking/kitchen stores and good ole’ amazon.  If you don’t have access to an emulsion, just use extract. But it won’t have the same POW! of almond goodness.

You can glaze it, or not. It’s great both ways. You can sprinkle it with powdered sugar. You can eat it with whipped cream and strawberries. You can put it in a trifle. You can put it on top of your fridge and hide it from your kids. The possibilities are endless!

Don’t blame me, if you end up with a cake on top of your fridge.

Almond Pound Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Almond Pound Cake

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups flour, plus more for pan
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond emulsion or extract
  • Optional glaze
  • 1 1/2 cups powdered sugar, more if needed
  • 3 to 4 tablespoons milk, water or orange juice
  • 1 teaspoon flavoring, vanilla or almond

Instructions

  1. Preheat oven to 350. Prepare a bundt pan by spraying with cooking spray, then coating with a fine layer of flour.
  2. Cream together butter, shortening and sugar until smooth.
  3. Add eggs, One at a time, beating between each addition until incorporated.
  4. Combine the flour, salt and baking powder. Alternate adding 1/3 of the dry ingredients then 1/3 of the milk until all the dry ingredients and milk are added.
  5. Add the vanilla and almond flavorings. Mix until just combined
  6. Pour into prepared pan. Bake for about 1 hour 10 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Carefully remove from pan immediately.
  8. Mix together glaze ingredients until is forms a smooth pourable glaze. Add more sugar or liquid as needed to thicken or thin. Drizzle over cooled cake.
http://eatthinkbemerry.com/2017/02/almond-pound-cake/

Adapted from Food Network, Mama’s Pound Cake

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