Excellent! My family LOVED this cake with its strong almond flavor and moist, tender crumb. I used almond meal (same as ground almonds) from Bob's Red Mill.
Delicious almond pound cake! The taste was like a Spritz Cookie in cake form, with a slight crunch in the texture due to the chopped blanched almonds! Delightful! I couldn't agree more with the other reviewers about how quickly and easily the prep came together as well. Thanks for the great recipe!
Wonderful cake! Moist, rich, very tasteful. When the cake was in the oven I re-read the recipe and realized I had forgotten to add the water. But-when the cake was done it didn't seem to have mattered. Next time I will add the water though. Or milk or yogurt like some reviewers have suggested.
Baked it in a loaf pan and it was done in exactly 45 minutes. This is certainly a cake that will be made many more times.
Thanks for posting.
This pound cake is to die for! I was expecting it to be bland, but it is very flavorful and moist. I did sub plain yogurt for the water, and I didn't bother blanching the almonds. Everyone loved it!
EXCELLENT!! I made 3 loaves of this for my dd's school bake sale - and the 4th loaf was for us - fabulous!
This is very good. I used milk instead of water, like another rater suggested and ground up some sliced almonds (not blanched). But, I recommend taking the time to blanch the almonds and remove the skin because it added a flavor to the cake (which I don't care for). Very nice recipe, I'll have to try it again.
Excellent, very good and easy to make. I used milk instead of water. Thank you for the recipe
love this cake. Made it 5 times already. My son and his friends love it too. I cut back a bit on the sugar, even though its only a cup, and I don't bother to blanch the almonds. Still taste great. Also only use 5 tablespoons of butter.
This is wonderful, quick and easy to put together and tastes great. Thanks for sharing.
Very moist and tasty cake. Very simple to make. Thanks for posting.