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Virginia’s Almond Pound Cake recipe

This moist and wonderful almond-flavoredpound cake pairs perfectly with lightly sweetened fresh strawberriesand whipped cream.

Recipe: Virginia’s AlmondPound Cake

Cake:2 cups butter or margarine, softened
2 cups granulated sugar
5 large eggs
2 cups all-purpose flour
1 tablespoon vanilla extract
2 tablespoons almond extractAlmond Topping:1/2 cup water1/2 cup granulated sugar1 tablespoon almond extract
1/4 cup powdered sugar for sprinkling

  • Preheat oven to 350°F (175°C).
  • For Cake: In a bowl with an electric mixerat low speed, beat together butter and sugar until light andfluffy, 3 to 5 minutes. Add eggs, one at a time, beating wellafter each addition. Beat in vanilla and almond extract. Stirin flour, mixing until just combined.
  • Pour batter into a greased 13 x 9-inchbaking pan.
  • Bake for 35 to 40 minutes, or until woodenpick inserted in center comes out clean. Remove from oven andtop hot cake with Almond Topping.
  • For Almond Topping: In a saucepan combinewater and sugar; bring to a boil and cook 5 to 7 minutes. Stirin almond extract. Drizzle on top of the warm cake.
  • Cool cake completely and sprinkle powderedsugar on top.

    Makes 12 to 15 servings.

    Delicious Done Light: Almond Pound Cake Trifle

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  • Comments

    1 Comment


    I decided to give that ‘chomping-at-the-bits-to-go’ of a mixer its inaugural spin at my house with the COLD OVEN ALMOND POUND CAKE, that Donna Brown of Chesapeake won with. Photo 3 – Is that a lot of batter or am I just nervous for no reason?

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