Tender Almond Pound Cake
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- 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
- 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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RECIPE SUBMITTED BY
I'm a Geographic Information System Programmer -- I program computers to work with maps. What do I do for fun? Well, other than cooking, I enjoy working out, mountain biking, snow boarding and gardening. My dream is move to a small island like Montserrat and set up a B&B.