Zutaten für Almond Pound Cake
- 2 cups sugar
- 1 cup softened butter
- 4 large eggs
- 1 teaspoon almond extract
- 1/2 cup water
- 3 cups all-purpose flour
- 2 cups finely ground almonds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
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Zubereitung von Almond Pound Cake
- Preheat your oven to 325°F (160°C).
- Grease and flour two 9x13 inch baking pans.
- In a large bowl, cream together 2 cups (4 sticks) of softened butter and 3 cups granulated sugar until light and fluffy.
- Beat in 8 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons almond extract and 1/2 cup water.
- In a separate bowl, whisk together 4 cups all-purpose flour, 2 cups finely ground almonds, and 4 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared 9x13 inch pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 50-minute mark.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
102g
Fat
59g
Carbs
13g
