Tender Almond Pound Cake

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.

• Ready In: 2 hrs 15 mins
• Yields: 1 cake

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)

Directions

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