Recipe of Quick Almond pound cake

Almond pound cake. Beat in the eggs one at a time. Beat in the almond extract and the water. Stir together the flour, ground almonds and baking powder.

In a large bowl, blend together butter and sugar. Add eggs one at a time, beating well after each addition. Add to the butter mixture, alternating with the buttermilk.

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, almond pound cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Beat in the eggs one at a time. Beat in the almond extract and the water. Stir together the flour, ground almonds and baking powder.

Almond pound cake is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Almond pound cake is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have almond pound cake using 8 ingredients and 0 steps. Here is how you can achieve that.

The ingredients needed to make Almond pound cake:

1. Make ready 250 gr of margarine.
2. Get 200-225 gr of sugar.
3. Prepare 100 gr of almond powder.
4. Make ready 125 gr of all purpose flour.
5. Take 5 of eggs.
6. Make ready Pinch of salt.
7. Make ready 1/2 tsp of baking powder.
8. Make ready of Chocolate flakes (optional).

Stir in the extracts and beat until smooth. Butter the sides and bottom of a bundt pan. Add eggs, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture.

Steps to make Almond pound cake:

Remove from pan, and transfer to a wire rack to continue cooling. Invert the cake onto the rack and lift off the pan. Dust the top with confectioners' sugar shaken through a sieve, cut the cake into slices and. Almond Pound Cake; Almond Pound Cake. In a large bowl, whisk the flour, baking powder, and salt together.

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