Almond Pound Cake Recipes

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ALMOND POUND CAKE



Almond Pound Cake image

Provided by Stacey Little | Southern Bite

Categories     Dessert

Number Of Ingredients 13

1 1/2 cups unsalted butter, room temperature
3 cups sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
5 large eggs, room temperature
1/2 cup milk
2 teaspoons vanilla extract
2 to 3 teaspoons almond extract
1 cup powdered sugar
1/2 teaspoon almond extract
1 tablespoon milk
1/4 cup sliced almonds

Steps:

  • Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
  • Use a mixer to cream the butter and sugar together for about 5 minutes.
  • In a large bowl, whisk the flour, baking powder, and salt together.
  • Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
  • Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
  • Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
  • Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
  • To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.

ALMOND POUND CAKE



Almond Pound Cake image

I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. -Margie Dalton, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 2 cakes (12 servings each).

Number Of Ingredients 7

2 cups butter, softened
4 cups confectioners' sugar
6 eggs
1 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon salt
Fresh raspberries and whipped cream, optional

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

Nutrition Facts : Calories 289 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.

ALMOND CRUNCH POUND CAKE



Almond Crunch Pound Cake image

This is a dense, rich cake with a candy-like topping that is easy to make. It freezes really well so you can have a great dessert on hand. Wrap well and store at room temperature up to 2 days or freeze up to 1 month. Crisp it in the oven briefly at 300 degrees F (150 degrees C) for that just-baked taste. Serve with whipped cream and raspberries.

Provided by Valerie Brunmeier

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h8m

Yield 12

Number Of Ingredients 15

½ cup slivered almonds
⅓ cup white sugar
¼ cup unsalted butter
1 tablespoon milk
1 ½ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon salt
¾ cup unsalted butter, softened
⅓ cup almond paste
1 cup white sugar
4 eggs, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  • Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
  • Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
  • Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
  • Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

Nutrition Facts : Calories 363.3 calories, Carbohydrate 39 g, Cholesterol 102.8 mg, Fat 21.2 g, Fiber 1.2 g, Protein 5.5 g, SaturatedFat 10.6 g, Sodium 124.3 mg, Sugar 22.7 g

ALMOND POUND CAKE



Almond Pound Cake image

Very rich! One of my favourite cakes. This is good dressed up with frosting, served plain, or with fruit. I quadrupled this recipe, and baked it in two 9"x13" pans to make a cake for my father's 65th birthday party. Note: be sure the almonds are finely ground; if they seem somewhat coarse you should run them through the food processor until quite fine.

Provided by Jenny Sanders

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup sugar
3/4 cup butter
3 large eggs
1 teaspoon almond extract
3 tablespoons water
1 cup flour
1 cup blanched ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 325°F.
  • Butter and flour a loaf pan or small square pan (8"x8").
  • Cream the butter and sugar.
  • Beat in the eggs one at a time.
  • Beat in the almond extract and the water.
  • Stir together the flour, ground almonds and baking powder.
  • Stir this into the wet ingredients.
  • Pour evenly into the prepared pan.
  • Bake for 45 minutes for a loaf pan.
  • Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.

Nutrition Facts : Calories 403.3, Fat 25.1, SaturatedFat 12, Cholesterol 115.5, Sodium 320.1, Carbohydrate 39.9, Fiber 1.9, Sugar 25.6, Protein 6.7

CITRUS-ALMOND POUNDCAKE



Citrus-Almond Poundcake image

This poundcake is richer, moister and more flavorful than any you've tasted, and it's not difficult to make. (Much of it is done in the food processor; do not pulse more than you must.) The consistency and flavor rely on the almond paste in the batter, and a simple soak of lemon juice, orange juice and sugar; the cake acts like a sponge, absorbing the sweetened citrus juice. A word of advice about this or any other Bundt cake: butter and flour the pan well. Even nonstick Bundt pans can be tricky. There's nothing more frustrating than having your cake fall partly out, leaving the pretty top bit clinging to the pan.

Provided by Mark Bittman

Categories     dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed, plus more for pan
Flour for pan
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan. Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
  • Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
  • Stop the machine, add the flour, baking powder and salt, and pulse a few times - just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
  • Pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 117 milligrams, Sugar 59 grams, TransFat 0 grams

MARBLEIZED ALMOND POUND CAKE



Marbleized Almond Pound Cake image

Provided by Food Network

Categories     dessert

Yield 2 pound cakes

Number Of Ingredients 22

Butter and flour for loaf pans
1 1/2 sticks softened unsalted butter, at room temperature
1 2/3 cups sugar
1/2 cup almond paste
5 egg yolks
1 teaspoon vanilla
12 large egg whites
Pinch salt
3 cups sifted flour
3 ounces semi-sweet chocolate, melted
1/2 cup almond paste
1/2 teaspoon grated orange zest
1 cup whipped cream or sour cream
Slices of almond pound cake
Liqueur like Kirsch to taste
Sugared fruit like berries or kiwi, peaches, plums to taste
1 cup whipped cream
1 cup sifted dark unsweetened cocoa
2/3 cup heavy cream
1/3 cup unsalted butter
1 1/3 cups sugar
1 teaspoon vanilla

Steps:

  • Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees.
  • With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.
  • Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely.
  • Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries.
  • Layer some cake slices in the bottom of a loaf pan; sprinkle with liqueur and top with fruit and whipped cream. Repeat with another layer at least, ending with cake on top. Cover and refrigerate until cake is moistened.
  • Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.
  • Yield: about 3 1/2 cups

ALMOND POUND CAKE WITH LEMON



Almond Pound Cake with Lemon image

There are several variations of this cake, but this is the one that I like best. Note the use of almond oil as an ingredient. Try to find one that is very fragrant (many are not). This cake is easy to make and great served with fresh berries or good ice cream.

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

1/2 cup fragrant almond oil
5 tablespoons unsalted butter, softened to room temperature
3/4 cup sugar
12 ounces almond paste, cut into pieces
2 large lemons, zested and juiced
5 large eggs
1/2 cup flour mixed with 1 teaspoon baking powder
1/3 cup lemon juice
2 tablespoons sugar

Steps:

  • Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess.
  • With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next. Fold in the flour and baking powder.
  • Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved. Remove from heat and set aside to cool.
  • When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely. Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

TENDER ALMOND POUND CAKE



Tender Almond Pound Cake image

This recipe makes a dense, sweet cake. As the name "Pound Cake" implies, the recipe calls for a "pound" each of butter, eggs, sugar, and flour. This recipe was given to me by my Czech Grandmother.

Provided by PA-Dave

Categories     Dessert

Time 2h15m

Yield 1 cake

Number Of Ingredients 7

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)

Steps:

  • 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.

Nutrition Facts : Calories 7251.8, Fat 410.8, SaturatedFat 246.4, Cholesterol 2464.1, Sodium 3823.7, Carbohydrate 805.3, Fiber 12.3, Sugar 456.4, Protein 101.1

ALMOND-LEMON POUND CAKE



Almond-Lemon Pound Cake image

This lemon-almond cake is the first cake I learned to make more than 30 years ago, and it's still a favorite of mine. You can freeze any leftover cake and berry sauce for another time. -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 15

1 teaspoon plus 3/4 cup butter, softened, divided
2 teaspoons confectioners' sugar
1 cup slivered almonds
1 cup sugar
2 large eggs, room temperature
1/3 cup sour cream
1 tablespoon grated lemon zest
1 cup cake flour
1 teaspoon baking powder
1/4 cup lemon juice
TOPPING:
1 cup each frozen unsweetened raspberries, strawberries and blueberries
1/4 cup sugar
2 tablespoons lemon juice
2 tablespoons confectioners' sugar

Steps:

  • Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.

Nutrition Facts : Calories 654 calories, Fat 37g fat (17g saturated fat), Cholesterol 143mg cholesterol, Sodium 334mg sodium, Carbohydrate 76g carbohydrate (51g sugars, Fiber 4g fiber), Protein 9g protein.

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From allrecipes.com


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