Tender Almond Pound Cake

Recipe by PA-Dave
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

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

  • 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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