June's Pound Cake
This pound cake recipe is the best one I have ever made.It is moist and has a great almond taste to it.Iced with butter cream icing with a hint of almond it is sure to satisfy the craving for something sweet.
Yield
12 servingsPrep
25 minCook
50 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 651 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
Directions
Cream the butter and sugar very well. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder and salt, add to creamed mixture alternately with the milk, vanilla and almond extracts. Pour into a greased and floured 10-in. tube pan, bake at 350℉ (180℃). for 50 to 55 minutes or until toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Frost with vanilla butter cream icing and use the vanilla and almond extracts in the icing as well. Very good!
I found more great recipes on:www. havefunbaking. com
