the last pound cake you'll ever make
Got this from my sister a few years ago and I didn't believe there was such a thing as a "perfect pound cake" recipe. Well, you won't ever go looking for another pound cake recipe after trying this. BTW, I don't normally like almond, but it's a MUST in this cake. I didn't like the vanilla nearly as much. Also, it's great frozen and bring it out when guests are a surprise.
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
10 " tube pan cake
Ingredients
- 2 sticks unsalted butter, at room temperature
- 3 cups sugar
- 6 large eggs, at room temperature
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream, at room temperature
- 2 teaspoons real almond extract
How To Make the last pound cake you'll ever make
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Step 1DO NOT PREHEAT OVEN! Have all ingredients at room temperature. Generously grease and flour 10" tube pan.
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Step 2Cream butter and sugar well. Add eggs one at a time, beating after each.
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Step 3Sift dry ingredients together. Alternately add amounts of dry ingredients and heavy cream to eggs/sugar mixture, ending with flour. Stir in almond flavoring.
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Step 4Pour into prepared tube pan and put in cold oven. Set oven temperature to 325 degrees. Bake for 1 hour and 15 minutes or a little less without opening door. Test for doneness and do not overcook which will dry it out.
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Step 5Cool for 10 minutes in pan before turning out. Fantastic served alone but even better with fruit and homemade whipped cream.
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Step 6Throw all your other pound cake recipes in the garbage.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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