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Almond Pound Cake

Almond Pound Cake


  • 1 1/2 cups butter or margarine, room temperature
  • 2 1/4 cups sugar
  • 6 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups cake flour
  • 1 Tablespoon baking powder


  1. Preheat roaster oven to 325°F. Leave lift rack in the insert pan.
  2. In a large mixing bowl, cream butter and sugar.
  3. Add eggs one at a time, beating well after each addition. Add milk, vanilla and almond extract. Beat in flour* and baking powder.
  4. Pour batter into a greased and floured 10-12 cup bundt or tube pan. Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan 5 minutes then invert on rack to cool.

If cake flour isn't available, substitute 2 1/2 cups plus 2 tablespoons of all-purpose flour.

Tip: We recommend using an electric mixer to beat the batter. It will save sore arms and speed mixing time.

Course: Desserts

Prep Time: 0-10 minutes

Cook Time: 1-2 hours

Recommended Products: Roaster Ovens

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