We think you’ll enjoy this classic pound cake, and baking it in the bundt pan makes for an attractive presentation. If you’re not fond of almond flavoring, omit that and increase the vanilla to 1-1/2 teaspoons.
Yield:
10 to 12 servingsIngredients
1/2 pound (2 sticks) butter, at room temperature
1/2 pound (1 cup plus 2 heaping tablespoons) white sugar
1/2 pound (4 large) eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 pound (2 scant cups sifted) all-purpose white flour
1 teaspoon baking powder
Confectioners’ sugar
Instructions
Preheat the oven to 325 degrees F. Butter a bundt pan.
Cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extracts. Sift together the flour and baking powder. Add to the creamed mixture and beat until well blended. Spoon into the prepared pan.
Bake for 50 minutes or until a tester inserted near the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Dust with confectioners’ sugar just before serving.
