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Tender Almond Pound Cake

Tender Almond Pound Cake Recipe

This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother.
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Prep Time 45 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine International
Servings 1 cake
Calories 7251.8 kcal

Ingredients
  

  • 1 lb butter, room temperature
  • 8 eggs
  • 1 lb sugar, sifted
  • 1 teaspoon almond flavoring
  • 2 tablespoons lemon juice (or other citrus)
  • 1 lb flour, sifted
  • icing (optional)

Instructions
 

  • Cream the butter.
  • Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
  • Cream until smooth.
  • My Grandmother's recipe said to beat for 1/2 hour.
  • If you are using an electric mixer, adjust accordingly.
  • Gradually add the flour and mix well.
  • Pre-heat oven to 300.
  • Fill a lightly greased form 3/4 of the way.
  • Loaf pans work well, as do mini-loafs or cup-cakes.
  • For loafs, check for doneness with knife-test at 90 minutes.
  • Mini-loafs and cup-cakes will finish sooner.
  • I like this pound cake plain, or with a light dusting of confectioners' sugar.
  • Alternately, you can apply a thin coat of icing.

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Nutrition

Serving: 3796gCalories: 7251.8kcalCarbohydrates: 805.3gProtein: 101.1gFat: 410.8gSaturated Fat: 246.4gCholesterol: 2464.1mgSodium: 3823.7mgFiber: 12.3gSugar: 456.4g
Keyword < 4 Hours, Czech, Dessert, Easy, European, Grains, Low Protein, Weeknight
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