the last pound cake you'll ever make
(2 ratings)
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.
(2 ratings)
yield
10 " tube pan cake
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For the last pound cake you'll ever make
-
2 stickunsalted butter, at room temperature
-
3 csugar
-
6 lgeggs, at room temperature
-
3 call purpose flour
-
1/2 tspbaking powder
-
1/2 tspsalt
-
1 cheavy cream, at room temperature
-
2 tspreal almond extract
How To Make the last pound cake you'll ever make
-
1DO NOT PREHEAT OVEN! Have all ingredients at room temperature. Generously grease and flour 10" tube pan.
-
2Cream butter and sugar well. Add eggs one at a time, beating after each.
-
3Sift dry ingredients together. Alternately add amounts of dry ingredients and heavy cream to eggs/sugar mixture, ending with flour. Stir in almond flavoring.
-
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.
-
5Cool for 10 minutes in pan before turning out. Fantastic served alone but even better with fruit and homemade whipped cream.
-
6Throw all your other pound cake recipes in the garbage.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT