My grandmother was the one who sparked my love for the kitchen. This pound cake, which I’m going to call “Grandma’s Almond Poundcake,” and her cheesecake were the first things she ever taught me to make. She fostered my love of reading through cookbooks, and taught me to cook for flavor and to enjoy the experience.
This cake is LOADED, and literally weighs a pound… ok, who am I kidding… it weighs more than a pound! I’ve included some allergy friendly swaps that can be made, but I’d encourage you to try the “real deal” if you’re able. I’ve written a lot about the emotional value of food sometimes taking precedence over the phyiscal value, and this is a perfect example of that. I hope you enjoy every butter, cream, and sugar filled bite.
Also, pro tip: my grandma used to slice this up, toast it, slather it with more butter, and called it breakfast. Yes, I know. She was a genius.
Enjoy!
Grandma’s Almond Poundcake
3 sticks of butter (24 Tbsp)
3 cups sugar
6 eggs
3 cups flour (I use this gluten free blend)
1/2 pint whipping cream
1 Tbsp vanilla extract
1 Tbsp almond extract
In a large stand mixer, cream together the butter and sugar until fluffy. Then, with the mixer still running, add in the eggs one at a time. Next, add in the flour alternating with the whipping cream, as follows, beating well before adding the next ingredient:
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1 cup flour
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1/4 pint whipping cream
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1 cup flour
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1/4 pint whipping cream
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1 cup flour
Finally, add in the extracts and mix until incorporated. Spoon the batter into a greased and floured bundt pan (or three loaf pans), and bake at 325 degrees for 1 hour and 15 minutes (about 1 hour if using loaf pans).
Remove the cake from the oven and let cool for 10-15 minutes in the pan. Then, gently transfer the cake out of the pan, and onto a wire rack to finish cooling. Slice and enjoy!
Substitution options:
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Coconut cream for whipping cream
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Coconut sugar for regular sugar
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Coconut oil for butter
