Perfect Every Time - Almond Pound Cake
Tender and buttery, this pound cake is always a winner. Great toasted, served plain, with ice cream, layered in a trifle or as a layer in an icebox cake. This is the most versatile cake you'll ever make
Servings: 16 -18 servings
- 8 ounces cream cheese, room temperature
- 1 1/2 cups unsalted butter, room temperature (3 sticks)
- 3 cups granulated sugar
- 3 cups cake flour, sifted after measuring
- 1/2 teaspoon salt
- 1 teaspoon vanilla bean paste, or extract
- 1 teaspoon almond extract
- 6 jumbo eggs, or 7 large eggs
- powdered sugar for garnish if desired
Preheat oven to 300 degrees.
Grease and flour a large (12 cup) bundt pan or two loaf pans.
In the mixing bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese until smooth.
Add the sugar and beat until light and fluffy. Add the vanilla bean paste, almond extract and salt. Beat just until incorporated.
Alternate adding eggs and flour beating just until the yolk disappears and the flour is incorporated. Do not over beat at this point.
Scrape down the sides of the bowl as needed. Remove from the mixer and fold a few times with a rubber spatula pulling up the batter from the bottom of the bowl.
Pour the batter into the prepared pan and smooth the top to distribute evenly.
Bake at 300 degrees for 1 hour and 30 minutes to 1 hour 45 minutes. Check at about 90 minutes then go from there.
Allow the cake to cool before inverting onto a serving plate. Store leftovers in a cake-taker or freeze in an airtight container.
If you can't find 6 jumbo eggs, I have tested this cake with 7 large eggs with wonderful results.
Substitute 1/4 cup of fresh lemon juice for the almond extract and drizzle the baked and cooled cake with an icing made of lemon juice and powdered sugar.