Almond Pound Cake
This delicious, Odense pound cake is one of our most requested recipes.
Before you start, be sure to have Odense Almond Paste on hand
Odense Almond Paste & Marzipan available in major grocery stores and online.
Time
9 x 5 inch loaf pan:
20 minutes to assemble
70-75 minutes to bake
Mini loaf pan, bake 22-25 minutes
Bundt pan:
20 minutes to assemble
50-60 minutes to bake
20 minutes to assemble
70-75 minutes to bake
Mini loaf pan, bake 22-25 minutes
Bundt pan:
20 minutes to assemble
50-60 minutes to bake
Yield
10 servings
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup granulated sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
Directions
- Preheat the oven to 325°F. Grease and flour loaf pans or bundt.
- Using an electric mixer set on a medium speed, beat Almond Paste (grated using large hole side of a box grater), sugar and butter until well mixed.
- Add eggs one at a time, beating well between each addition. Beat on high until light and fluffy.
- Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over-mix, or cake will be tough.
- Fill mini loaf pan 1/2 full and add rest of batter to large loaf pan. Bake mini loaf pan for 22-25 minutes and large loaf pan 70-75 minutes, or until toothpick inserted near middle pulls out clean. For bundt pan, bake 50-60 minutes or until toothpick inserted near middle pulls out clean.
- Cool cake, still in pan, on wire rack for 5 minutes. Un-mold carefully and finish cooling on rack before cutting.