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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Moist Almond Pound Cake Recipe

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This recipe for Moist Almond Pound Cake is from Blodgett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large eggs
3 c. sugar
1 c. butter
1 l6 oz sour cream

3 c. flour
2 T. vanilla
3 T. almond extract
1/4 tsp. soda
Directions:
Directions:
Mix and cream the eggts, sugar and butter. Then add and mix in the sour cream, vanilla and almond extract.

Mix in the dry ingredients until smooth.

Bake in a greased and floured bundt pan at 350º for 1 hour or until toothpick comes out almost clean. Cool, loosen sides with knife, transfer onto a plate sprinkled with powdered sugar. Invert and add more powederd sugar on top.
Personal Notes:
Personal Notes:
This cake with stay moist for up to 5 days. It is great served along or topped with fresh raspberries and sugar.

 

 

 

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