Butter Pound Cake Topped With Almonds

In Bake, The Unlikely Cook on April 8, 2010 at 10:12 am

Using an electric mixer, beat half a cup of butter till it’s light and fluffy. Gradually add in a cup of granulated sugar and continue whisking. Add in 5 eggs and a couple of drops of vanilla extract (don’t overdo it–personally, I prefer putting 3 tablespoons of powdered milk like our local Bear Brand instead of vanilla extract). Mix till smooth.

Gradually fold in the pre-sifted dry ingredients (2 cups all-purpose flour, a teaspoon and a half of baking powder and a teaspoon of salt) and blend till everything is properly incorporated. Pour the batter in a lined baking pan, top with a handful of walnut halves and bake at a preheated oven at 150°C for 45 minutes.


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