WKYT - Chef Walter - Recipes

Almond Pound Cake Wednesday, June 2, 2010


1/2 cup butter
1 cup sugar
4 large eggs
1 tsp real almond extract
1 cup all purpose flour
1 tsp baking powder
½ tsp salt
½ cup milk


Cream butter with an electric mixer until fluffy. Beat in sugar until completed mixed. Add eggs, 1 at a time, eating thoroughly after each addition to make a thick creamy batter. Beat in almond extract. Whish flour, baking powder and salt thoroughly and add to butter mixture alternately with the milk, beginning and end with the flour mixture. Turn into a 9x5 inch loaf pan which has been sprayed with baking spray or greased and floured. Bake at 350 deg for about 45 minutes or until cake tests done. Allow to cool on a wire rack about 30 minutes. Loosen cake from the pan by running a knife along each edge. Turn out onto your hand and place right side up on a cake plate. This cake is excellent by itself and perfect for serving with some fresh fruit and a little cream.


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