Vanilla Almond Pound Cake Recipes

VANILLA ALMOND POUND CAKE

Steps:

• Preheat the oven to 350°F.
• Grease and flour a tube pan (the size I use is 9½ x 4 inches - a similar-sized Bundt pan can also be used).
• In a large bowl using a hand mixer or in the bowl of an electric stand mixer, beat the butter, sugar, eggs, vanilla extract, and almond extract on medium speed for 5 minutes. Scrape the bowl as needed. Note: if your hand mixer isn't very strong/heavy-duty, I suggest using a stand mixer, as the batter is a bit thick, and you don't want to burn out the motor of your hand mixer.
• In a medium bowl, combine the flour, baking powder, and salt.
• Add the flour mixture in thirds, alternating with the evaporated milk, beating on low speed after each addition just until combined. Note: Be sure not to over-mix, as this can cause your cake to be tough.
• Pour the batter into the prepared pan. Spread out evenly with a spatula.
• Bake in the center of the oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no batter). Note: To avoid over-baking, I recommend beginning to test at 60 minutes. If the cake is not done, check it every 5 minutes until it is.
• Remove the cake from the oven and put the pan on a wire cooling rack. Let the cake cool in the pan for 20 minutes.
• Using a knife, carefully loosen the cake from the pan.
• Remove the cake from the pan. Cool completely on a wire cooling rack.
• Slice and serve!

ALMOND POUND CAKE

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.

VANILLA ALMOND POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Cream butter and cream cheese together in a bowl until smooth with an electric stand or handheld mixer.
• Add eggs, sugar, and almond extract. Mix well; then add the pudding and flour; blending all ingredients together.
• Spray a 9-inch by 5-inch loaf pan with some cooking spray and pour in the batter. Bake for 90 minutes or until the top springs back when you touch it or when a toothpick comes out clean after being inserted into the center of the bread.
• Remove pan from the oven and cool for 15 minutes before transferring it to a cooling rack to finish cooling. Cut into 8 to 10 slices; then wrap or store in an airtight container for up to 5 days.

ALMOND CRUNCH POUND CAKE

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.

DUNCAN HINES ALMOND POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
• Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Stir in almonds with a spoon.
• Pour into a greased and floured 10-inch Bundt pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool in pan for 25 minutes.
• Invert onto cooling rack. Cool completely.
• Dust with confectioners' sugar.

ALMOND-LEMON POUND CAKE

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.