Ingredients for Barb's Almond Pound Cake
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- Baking Soda
- 1 teaspoon vanilla extract
- Orange Rind
- 1 cup buttermilk
- 1 cup almond filling
- 1 tablespoon almond extract
- powdered sugar, for dusting (optional)
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How to Make Barb's Almond Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract, 1 tablespoon almond extract, and 1 cup almond filling (see note below).
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
103g
Fat
39g
Carbs
14g
