Almond Pound Cake
Almond Pound Cake is a delightful dessert characterized by its rich, buttery flavor and a distinct almond aroma. This moist cake is perfect for gatherings or as a sweet treat with tea or coffee. Its simple ingredients make it a favorite for both novice and experienced bakers.
Ingredients
Instructions
- Cream butter, shortening, and sugar until very light and fluffy.
- Add vanilla and almond flavoring.
- Add eggs one at a time, beating well after each addition.
- Alternately add the sifted flour mixed with baking powder and milk, beginning and ending with the flour mixture.
- Bake in a greased tube pan in a preheated 325°F oven for 1 1/2 hours or until the cake tests done.
- For a sheet cake, bake in a greased 11 x 15-inch pan at 350°F for 25 minutes or until the cake tests done.
Tips & Substitutions
To achieve the best texture, ensure your butter and eggs are at room temperature before starting. If you don't have almond flavoring, you can substitute with additional vanilla extract, though the flavor will differ slightly. For a different twist, consider adding a cup of chopped nuts or dried fruits. This cake is great for layering, so feel free to get creative with frosting or fillings, perhaps even using Chocolate Pie Filling.
Serving Suggestions
This Almond Pound Cake is delightful on its own, but you can enhance its flavor by serving it with fresh berries or a dollop of whipped cream. For a special touch, drizzle with a simple almond glaze or serve alongside a scoop of vanilla ice cream. It pairs beautifully with Perfect Apple Pie for a dessert spread that showcases classic American recipes.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it come to room temperature and warm individual slices in the microwave for 10-15 seconds, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Pound Cake contains roughly 938 calories, with 3g protein, 23g carbohydrates, and 90g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While plain sifted flour is recommended for the best results, you can experiment with cake flour for a lighter texture. If using whole wheat flour, expect a denser cake, so consider adjusting the liquid slightly to maintain moisture.
Is it necessary to use both butter and shortening?
Using both butter and shortening provides a balance of flavor and texture. If you prefer, you can substitute all of the shortening with butter, but the cake may be slightly denser. Alternatively, you can use all shortening for a lighter cake.
How do I know when the cake is done baking?
To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Baking times may vary, so keep an eye on it during the last 10-15 minutes of baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).