Mix the flour, powdered sugar and salt in a mixing bowl. Cut in the butter until the mixture is crumbly and resembles coarse cornmeal. Mix the eggs and almond and vanilla extracts in a small bowl. Add to the flour mixture. Beat at med speed for 2 minutes. Pour into 2 greased and floured 5x9 loaf pans. Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean, covering with foil the last 10 minutes to prevent over browning. Cool in the pans for a few minutes. Invert onto wire racks to cool completely.
VARIATIONS- Citrus Poppy Seed Pound Cakes, add 2 T poppy seets, 2 T lemon juice, 1 T grated lemom zest and 1 T grated orange zest. Prepare a Lemon Glaze by bringing 1/2 c sugar, 1/3 c fresh lemon juice and 1/3 c water to a boil in a saucepan. Brush over warm cakes.
Marbled Pound Cake, reserve 1/3 of the batter and stir in 2 oz bittersweet chocolate. Layer 1/2 of the remaining batter, the chocolate batter and teh remaining batter in teh prepared pan. Swirl to marbelize. Bake as above.
Rum Pound Cakes, add 2 t rum extract to the recipe above. Prepare a Rum Glaze by melting 2 T unsalted butter in a saucepan. Add 1/4 c sugar and 1/4 c dark rum and bring to a boil. Brush over warm cakes.
An easy way to change the look of this cake is by varying the cake pan you use. Try using a tube pan, decorated bundt pan, small loaf pans, muffin pans or our Small Pottery Crocks.
This recipe is also in the Entertaining with Longaberger Celebrating the Seasons Cookbook, and suggests serving this with assorted berries and whipped cream.
Originally Submitted
10/21/2012
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