Best 7 Leslies Famous Almond Pound Cake Recipes

ALMOND POUND CAKE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.

ALMOND POUND CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
• Use a mixer to cream the butter and sugar together for about 5 minutes.
• In a large bowl, whisk the flour, baking powder, and salt together.
• Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
• Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
• Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
• To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.

ALMOND CRUNCH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
• Combine slivered almonds, 1/3 cup white sugar, 1/4 cup butter, and milk in a small saucepan over low heat; cook and stir until butter is melted and mixture is smooth, 3 to 4 minutes. Remove topping from heat.
• Combine 1 1/2 cup flour, cream of tartar, and salt in a bowl.
• Beat 3/4 cup softened butter and almond paste in a large bowl using an electric mixer until creamy. Gradually add 1 cup white sugar and continue beating until mixture is light and fluffy, about 5 minutes. Beat in eggs one at a time, beating 1 minute after each addition; stir in lemon juice, lemon zest, and vanilla extract. Add flour mixture and beat until batter is just mixed, about 1 minute more; pour into the prepared pan and smooth the top.
• Sprinkle remaining 1 tablespoon flour evenly over batter. Spoon the topping over the flour layer.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

ALMOND POUND CAKE WITH LEMON

Steps:

• Using a tablespoon or so of the almond oil, lightly oil the bottom of an 8-inch cake pan. Line with a round of parchment, lightly oil this with another tablespoon or so of the oil and then dust with flour shaking out the excess.
• With an electric mixer beat the butter, remaining oil (you should have around 1/3 cup) and sugar together until fluffy, about 4 minutes. Add the almond paste, lemon zest and juice and beat until smooth. Beat in the eggs 1 at a time making sure each is fully incorporated before adding the next. Fold in the flour and baking powder.
• Pour batter in prepared pan and bake in a preheated 325 degree oven for 50 to 55 minutes or until a cake tester comes out nearly clean. While cake is baking, combine glaze ingredients in a small saucepan and over moderate heat stir until sugar is dissolved. Remove from heat and set aside to cool.
• When cake is done, cool on a rack for 15 minutes and then turn cake out to cool completely. Transfer cake, topside up to a plate and brush glaze over the top so that it soaks in completely. Cake can be made up to 2 days ahead. Wrap in plastic and store at room temperature.

ALMOND POUND CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl, blend together butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Sift together dry ingredients.
• Add to the butter mixture, alternating with the buttermilk.
• Stir in the extracts and beat until smooth.
• Butter the sides and bottom of a bundt pan.
• Press almonds against sides.
• Pour batter into the pan.
• Bake 1 hour or until toothpick inserted in center comes out clean.
• Let cake cool in pan 10 minuts then remove from pan and cool on a rack.
• Dust with powdered sugar.

ALMOND-LEMON POUND CAKE

Steps:

• Grease the bottom and sides of a 9-in. round baking pan with 1 teaspoon butter. Sprinkle with confectioners' sugar; set aside. Place the almonds and sugar in a blender or food processor; cover and process until finely ground., In a small bowl, cream remaining butter; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Stir in sour cream and lemon zest. Combine the flour and baking powder; add to creamed mixture alternately with lemon juice., Pour into prepared pan. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely. , For topping, in a heavy saucepan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping.

LESLIE'S FAMOUS ALMOND POUND CAKE

Steps:

• PREP Preheat oven to 300 degrees. Lightly great and flour a 10 inch bundt pan MAKE BATTER Using an electric stand mixer with a whisk attachment: Cream shortening and butter until combined. Add sugar and mix on high until light fluffy. This will take a while - be sure to scrap the sides of the bowl every few minutes. Add eggs one at a time mixing well after each addition. Beat in almond extract and scrap sides of the bowl. Combine flour and baking powder in a medium bowl. Alternatively beat in flour mixture and milk in batched starting and ending with flour. (this should be about 3 batches of milk). COMPLETE CAKE Pour batter into prepared pan. bake for 1 to 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes. Turn out onto a wire rack to cool completely. MAKE ICING In a small bowl using a hand whisk combine powdered sugar and almond extract. Add water in 1 teaspoon batches until icing is of the desired thickness. Pour over cake and let dry. When serving you can also add sliced fresh strawberries mixed with Grand Marnier (or Triple Sec) and 2 tablespoons white sugar that has been in the fridge overnight.