Almond Pound Cake
A dense, moist pound cake rich with almond paste and a delicate almond aroma.
Contains common allergens
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Instructions
- 1
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- 2
In a large bowl, cream the softened butter and almond paste together with a mixer until light and fluffy. Gradually beat in the sugar, then add the eggs one at a time, beating well after each addition.
- 3
In a separate bowl, whisk together the flour, cornstarch, and baking powder. Add the dry ingredients to the batter alternately with the milk, beginning and ending with the flour mixture, mixing just until smooth.
- 4
Pour the batter into the prepared pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean. (To make a bundt cake, double the recipe and bake about 75 minutes.)
- 5
Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve dusted with powdered sugar or drizzled with orange or chocolate glaze.
Plan it in Listahan
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