Moist Almond Pound Cake With Strawberry Sauce

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Total Time
1hr 30mins
Prep
30 mins
Cook
1 hr

This poundcake is unbelievably moist and delicious. Another awesome use for biscuit mix. The strawberry sauce puts this one over the top.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
  2. Cake:
  3. In a bowl, combine biscuit mix, flour and salt. Set aside.
  4. In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
  5. Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
  6. Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
  7. Strawberry Sauce:
  8. In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
  9. Add sliced strawberries, stirring until sauce turns red from the berries.
  10. Spoon into center of cake and serve a little with each slice.